PebHmong Discussion Forum
General Category => General Discussion => Topic started by: one-tai on December 11, 2020, 01:08:25 PM
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It's perfect on this cold wintery day!
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Pho at one-tai house
I bring the budlight
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You must have found some really good Vietnamese ingredients, huh?
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I want to do the 10 lbs pho challenge
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Just keep having pho straight for a month or so and you may even win the 20 lb challenge.
I want to do the 10 lbs pho challenge
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You must have found some really good Vietnamese ingredients, huh?
If you consider cinnamon, ginger, anise, beef, fish sauce, etc "Vietnamese". :idiot2:
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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?
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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.
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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?
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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!
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You must have found some really good Vietnamese ingredients, huh?
;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
+1 for you, Reporter..beca use pho DID NOT "originate in China" but instead in Vietnam... O0
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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!
DAMN!!!!!
thats a lot of stuff
What about something easy for the COMMON MAN
3-4 item only
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I was referring to those packages of powders at the stores.
Ok. So, you've got pure Hmong ingredients.
If you consider cinnamon, ginger, anise, beef, fish sauce, etc "Vietnamese". :idiot2:
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best hmong pho ever implies you'll never be able to make a better one in the future. You sure you wanna commit to that already? ;D