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Yup, I'm vietnamese and it can be a hit or a miss based off the restaurant. Unfortunately some places use a powder to make their broth. The good restaurants will take a few hours to make the broth (coriander, cloves, cardamon, cinnamon, star anise, fennel, charred onion and ginger). DH's (caucasian) standard for pho is slightly lower than mine. I like lots of lime and tripe and beef tendon. Oh, we ask for our steak on the side so it doesn't get overcooked. DH does not like lime or tripe but sometimes with a splash of sriracha. Oh, don't forget the hoison sauce.
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we eat pho once a week! I love it and agree it's all about what you put in it. Does anyone have a good recipe?
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@BoogieBea: @regberadaisy: I've tried crockpot pho (both chicken and beef version). It was the first time ever that I've made it (tried the beef one first then chicken). Best thing ever was waking up to the whole house smelling like broth. Not exactly sure what my mom would say. Oh, I made the chicken version a second time and it wasn't as good (not sure why). Since I'm kinda picky about finding a restaurant with good broth, it might be a good time to make the beef pho again.
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@bluestriped bee: The only negative about crockpot pho is that the cooking temp doesn't get high enough to extract all of the goodness from the bones (if you are using oxtail for your soup). but it's definitely more convenient than making it the old fashioned way on the stove!
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@brady80: I've tried this crockpot beef pho recipe. http://steamykitchen.com/3136-crock-pot-pho.html
I do admit there are a lot of ingredients. Sometimes it's easier just to go to a restaurant.
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@HabesBabe: Ah, good to know. Thanks! I'll need to try it the old fashion way soon.
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I agree. Totally not as exciting as everyone makes it out to be!
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I'm not a fan either
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@mrbee: Do you like noodle soup in general? When I was younger, I never "got" noodle soup, I mean, it was ok. But in my 20s, I developed an appreciation for yummy broth and noodles! As for pho, I especially love the crunch of the fresh bean sprouts, and the heat of the jalapeños!
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@bluestriped bee: thanks for the review. Yeah its definitely a lot of ingredients. We made it over the stove once and it wasn't ready until after midnight. We started in the morning. It was so good though!
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@Meridian: Yah I love soup. Maybe I've just had bad pho. Will try some more places next time we're in LA!
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@yoursilverlining: when he gets home I will have him dig up the recipe. I love it! He hates soups in general so we don't make it often.
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What kind of noodles are you supposed to use for pho?
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@BoogieBea: Oh, that's a good idea to make it at night. Plus, it cools the stock so you can lift off any extra grease. Great idea!
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Pho in California tastes better than any pho I've had out of state. Pho in the bay area is better than anywhere else in the state of CA.
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LOL. My husband wants to start a place called "Pho Yeah!" -- I'm very underwhelmed by it too. But being vegan, I assume the best ones are made with rich bone broth or something? Mushrooms + noodles + water is pretty boring.
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@littlejoy: There's a place near us named 'What the Pho?"
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@bluestriped bee: Shut up! That is hilarious!!
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It's a delicious and wonderful treat especially on rainy or cold days but its not for everyone. You have to really love noodles and beef and the experience of adding all the delicious sauces and herbs. Here in Portland we have a lot of great very authentic south East Asian restaurants. In NYC I tried some in China town and it was full or tripe and kind of gross but I'm sure there are places to get really good Pho there too considered its New York! So maybe it's just not your bag. Do you like Ramen or other soup middle dishes?
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@mrbee: Check out pho in Westminster, they have a ton of good places! And Brodard's is there too (like Chopsuey mentioned) - best spring rolls ever!!
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@HabesBabe: In Saigon, we lived in D1, and there was this one lady with a little street restaurant that just had such amazing pho. I tried it all over the city and we gave up going anywhere else. We always talked about how it was a family recipe closely guarded and perfected over the years!
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@looch: flat/wide rice noodles! they specifically are called pho noodles. you can get them dried or fresh/semi-cooked... you just need to boil the dried ones, and swish the fresh ones in some hot water for a bit.
@littlejoy: yeah, legit pho is made by simmering beef bones to make a rich broth. i've seen versions of vegan/vegetarian pho, but it's hard to replicate the broth using non-meat products! but there's a large Buddhist/vegetarian community and they make everything meat free... faux fish (with "scales"), faux chicken, and faux pho.
@chopstixwife: Blasphemy! OC pho > bay area pho
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@Tanjowen: I think we were in D12 when I went to visit my grandmother... I loved all of the street food, including the pho, but maybe my taste buds are too accustomed to 'MERICA pho at this point. It was still delish!
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@HabesBabe: With "scales"?!?!? Craziness. I saw faux shrimp on a food blog, and felt a big sense of "no thank you!".
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@HabesBabe: ok what is the secret to not having murky broth after adding the meat? We make a really good broth using steamy kitchens stovetop recipe. I add a ton of beef bones and oxtail. But I can't figure out what to do to the raw meat so that when I add it to my soup it doesn't get murky? We have a slicer so the meat is sliced verry thin.
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@regberadaisy: Are you adding the meat all at once, or to each individual bowl? I think that's the secret, tbh-- keeping the broth as "pure" as possible, and only adding the meat to your single serving. Once you get the meat slices in (no matter how thin-- they still contain blood, etc. which would make the soup murky), it affects the entire broth.
@littlejoy: haha, i think they just imprint a design onto the seaweed that's the "skin" of the "fish"-- even the "duck skin" has little bumps!
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