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I want to do the 10 lbs pho challenge
You must have found some really good Vietnamese ingredients, huh?
I knew a guy who bragged about making the best pad thai in the whole US. He lived up to it and I’m not even a pad thai fan but have yet to repeat my experience since.How long you been making pho, one-tai?
I've made beef noodle soup for a long ass time now. Clearly, at the beginning it was just aite but over the years its gotten really good.
The one ingredient, aside from the bones, that made all the difference in your pho?
It's hard to identify a singular ingredient. I use Hmong herbs used for boiling chicken for post pregnancy. I oven broil my beef bones for less floaters. I use 3 crab fish sauce only. I also use palm sugar. Combined with your run of the mill fennel seed, coriander, star anise, cinnamon sticks purchased at the Mexican grocery store and so forth. Boil time for me is a minimum 4 hours. My beef broth is on the milky side which I love!
If you consider cinnamon, ginger, anise, beef, fish sauce, etc "Vietnamese".