Combination of beef marrow, beef and pork bones, and other spices.
Here’s the end result. Forgot to buy basil and bean sprouts from the market.
Sep 6th, 2020 4:11 pm
Sep 6th, 2020 4:56 pm
Sep 6th, 2020 6:39 pm
Sep 6th, 2020 6:53 pm
Sep 6th, 2020 7:51 pm
Sep 7th, 2020 5:16 pm
Growing up in a Vietnamese/Chinese house hold... we never put basil or sliced onions in our pho.
Sep 9th, 2020 6:52 am
Sep 11th, 2020 1:43 pm
Looks good to me! Did you use dried or fresh rice noodles? I usually use fresh, along with velveting the beef (or pork, or chicken) with baking soda to get the restaurant tenderness. Yes, I can do ho fun close to restaurant but not exact. Sometimes I wish I had those jet engine restaurant wok burners with a billion BTU.
Sep 11th, 2020 10:51 pm
Always use fresh noodles for this case, will only use dry noodles if under dire circumstances lol.DiceMan wrote: ↑ Looks good to me! Did you use dried or fresh rice noodles? I usually use fresh, along with velveting the beef (or pork, or chicken) with baking soda to get the restaurant tenderness. Yes, I can do ho fun close to restaurant but not exact. Sometimes I wish I had those jet engine restaurant wok burners with a billion BTU.
Sep 12th, 2020 12:11 am
Dire circumstances, yeah. Like when my damn Asian supermarket runs of of fresh when I drop by at 5pm. Then I have to either grab the dried crap or figure out an alternate dinner menu.
I, too, use a non-stick pan (flat bottom) with an induction burner. Though years ago I had a beloved non-coated round bottom steel wok that I used with an old fashion electric coil burner which was curved for round woks. This work very well too. The round wok was so fabulously great at keeping things moving. Flat bottom woks, not so much. Also, I found generously lubricating with OIL when cooking is necessary with something that's not non-stick and I think that's unavoidable. Hell, I see guys like Jamie Oliver say "oh and put in a splash of oil", then proceed to seemingly empty have the bottle in the pan!Baking soda is a must for tenderizing the beef a little...my question is what pot do you guys use for cooking rice noodles this way? I have to use a good non-stick pan to get it right because otherwise it "sticks" too much and I end up breaking the noodles into tiny pieces which is no go :/
Sep 12th, 2020 12:23 am
I bought some beef bones from a local farmer. Would appreciate some recipes, pho or otherwise. I got some mint in the garden but I wasn't planning to make this until the weather is cooler. I usually freeze some mint though for tea.UrbanPoet wrote: ↑ Growing up in a Vietnamese/Chinese house hold... we never put basil or sliced onions in our pho.
It was always green onions, cilantro, mint from the garden.
Slight regional difference perhaps. My parents were from the far north. So North, there was a foot bridge to China.
My parents knew the board guard by name.
It cost a pack of cigarettes to cross the bridge. Not sure if they were joking when they told me that story about the cigarettes...
But he made sure no one stole your shit. He was a local cop or something.
Sep 12th, 2020 12:44 pm
Sep 12th, 2020 12:47 pm
Sep 13th, 2020 9:51 am
Thanks. Think I just did a salt and pepper rub and massaged with olive oil and herbs. I did have a lot of garlic that I needed to use up, so I might have used some on the chicken too. I do remember that I stuffed the bird with a ton of peeled garlic cloves. Afterwards I mashed those garlic cloves, which were melting soft with bird juices, into the gravy--which is probably what made the gravy so damn good.
Sep 13th, 2020 1:14 pm