PebHmong Discussion Forum

Life & Living => Food Forum => Topic started by: theking on August 19, 2016, 12:15:46 AM

Title: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: theking on August 19, 2016, 12:15:46 AM

As mentioned, I prefer the fat pho noodles over the typical thin noodles as it feels more meaty and I can bite more into it... O0.

Like making laab, pho is fairly easy to make:


(http://i1268.photobucket.com/albums/jj568/Pho25lbs/DSC_9228_zps0vat56bi.jpg) (http://s1268.photobucket.com/user/Pho25lbs/media/DSC_9228_zps0vat56bi.jpg.html)

(http://i1268.photobucket.com/albums/jj568/Pho25lbs/DSC_9230_zpspb6oqae0.jpg) (http://s1268.photobucket.com/user/Pho25lbs/media/DSC_9230_zpspb6oqae0.jpg.html)

(http://i1268.photobucket.com/albums/jj568/Pho25lbs/DSC_9231_zpsbiwgbrr5.jpg) (http://s1268.photobucket.com/user/Pho25lbs/media/DSC_9231_zpsbiwgbrr5.jpg.html)



My meat of choice for pho is beef short ribs with thick chunk of meat and fat on it as it already come with bones for broth flavoring. You can deboned the rib and dice the meat into smaller pieces or eat it whole like drumstick...yu mmy either way.. O0:

(http://i1268.photobucket.com/albums/jj568/Pho25lbs/DSC_9228_zpsrt3bbvym.jpg) (http://s1268.photobucket.com/user/Pho25lbs/media/DSC_9228_zpsrt3bbvym.jpg.html)

(http://i1268.photobucket.com/albums/jj568/Pho25lbs/DSC_9229_zps7zlxlxci.jpg) (http://s1268.photobucket.com/user/Pho25lbs/media/DSC_9229_zps7zlxlxci.jpg.html)

(http://i1268.photobucket.com/albums/jj568/Pho25lbs/DSC_9232_zpsdhunx4hr.jpg) (http://s1268.photobucket.com/user/Pho25lbs/media/DSC_9232_zpsdhunx4hr.jpg.html)

Title: Re: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: ProudLao on August 19, 2016, 05:48:07 AM

Man, that looks good. Where's the invite?  ;D

Title: Re: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: fres thao on August 19, 2016, 08:33:37 AM

Those RIBS!

Looks on point!

Title: Re: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: ProudLao on August 19, 2016, 08:43:33 AM

Put some oxtails in there and it's da bomb  ;D

Title: Re: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: lexicon on August 19, 2016, 09:12:38 AM

You had me until that metal (stainless steel?) bowl. The sound your utensils make rubbing against the inside of those bowls sets me on edge.

Title: Re: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: theking on August 19, 2016, 02:54:46 PM

Quote from: Ai Sunya on August 19, 2016, 05:48:07 AM

Man, that looks good. Where's the invite?  ;D

You can have some through osmosis... O0

Title: Re: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: theking on August 19, 2016, 02:58:33 PM

Quote from: fres thao on August 19, 2016, 08:33:37 AM

Those RIBS!

Looks on point!

My favorite meat and cut of beef for pho noodles for sure. For Kaupoon, I prefer chicken wings and lots of it... O0

I remembered eating my first pho dish at a restaurant near Bangkok's immigration holding station, and til this day, it's still my favorite.

Title: Re: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: theking on August 19, 2016, 03:01:53 PM

Quote from: Ai Sunya on August 19, 2016, 08:43:33 AM

Put some oxtails in there and it's da bomb  ;D

I like to add Chinese roast pork to mine. Cut off a rib or two from the roast pork and dice it then throw it into the bowl of pho during serving and it's very tasty with a bit of a crunch from the roasted pork skin... O0

The roast pork pieces would be similar to this:

(http://www.bigislandgrinds.com/wp-content/images/IMG_1387.JPG)

Title: Re: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho
Post by: theking on August 19, 2016, 03:03:50 PM

Quote from: lexicon on August 19, 2016, 09:12:38 AM

You had me until that metal (stainless steel?) bowl. The sound your utensils make rubbing against the inside of those bowls sets me on edge.

Yep, stainless steal, and no problems here as long as it still taste good...A bit of Korean style but that wasn't my intention..