Damn we have this little restaurant and I cannot get enuff
of the Pho Ga…The man has taken a shine to us and is willing
to help me make some. I looked on the www and found many
recipies (Euge says good pho a closely guarded secret) but none
seem to match what the proprietor says he makes his from.
Now to find some huge beef marrow bones and vietnamese cinnamon
thinking I am goin to sub some amber belgian candy for “rock sugar”
…ahhhhh
my new comfort food! http://www.caspermenus.com/Restaurants/pho-saigon-casper.htm
Pho Ga in the photo here…mmmmm
Pho is kinda like angel food cake. It’s basically like 5 ingredients, the trick is how you make it. I talked to one Vietnamese lady who said she used 13 ingredients, but said 8 were secret.
I have heard that the yellow rock sugar they use is pretty important. I don’t think the belgian candy sugar will give the same flavor.
I know I live in Southern California and I know that here menudo is supposed to be the king high of hangover foods. (Personally I prefer machaca con huevos.)
But damned if pho doesn’t beat the pants off menudo for curing you of everything wrong. Personally, I tend to go for the #1 pho, which seems to be in every restaurant the pho that contains all the weird shit you don’t want to know about!
There was a Pinche Pollo restaurant in Austin at one time. ;D For those unfamiliar with espanol- that could easily mean something along the lines of “f*cking worthless stingy chicken”!
Dave I’ll send you some of the pho spice packs from the LAS but be prepared to make a lot of it. But IMO pho broth freezes well so you can portion it out and add noodles etc after reheating. Perfect for any time of the day.
I’m kinda a rare-beef, bible-tripe and soft tendon pho lover. Lots of bean sprouts, basil and cilantro. Squeeze of lime or lemon. Otherwise I don’t adulterate the broth with ubiquitous sriracha or hoisin sauce- thats for the noodles and meat! Pho doesn’t get much better than that and if it were possible I’d probably eat it 2-3 times a week.
There was one in south Everett (WA) called Pho Kim. I thinnk they’ve either closed or changed their name…I went to take a picture of the sign recently, and it’s no longer there.
On a cold winter day it’s the best for warming you up. I love the flavor of the broth. The combination of fresh mint, cilantro, basil, bean sprouts, lime, sliced chili peppers are some of my favorite in this dish. I also like to add some Sriracha hot chili sauce to give it some energy.
Well took the plunge and made my 1st Pho…Not a bad effort but needs some tweeking.
Slow boiled (160*f) for 5 -6 hours several marrow bones and a pound+ of oxtail…skimmed
and seasoned with the charred onion and ginger root chunk/ and Pho spice mix.
Had some fresh hot and it was good but Not as good as the restaurant…
Let it cool overnite and skimmed the fat off…poured the clear off the sediment
and added a little bit of chicken boullion…this made it more better…
My new friend at the restaurant gave us some Bahn Pho noodles and they were
great in the mix…i have a gallon of Pho to eat/freeze leftovers and savor…tweek;…
this soup rocks! (the meat off the oxtail is good delicacy too)
