~Delicious Vietnam #11 -Beef Pho
I've been thinking of how to approach this entry. It's like comparing the homemade pizza you might whip up on a Friday night with the 100 year old Pizza Shop business that Tony's Great, great, great, great?........ Grandfather, opened when he first emigrated to New York City and has been passed down through the generations. It is so easy to order out, yet is also just so good when cooked at home. Pho is the same way.
Being from rural Vermont, I never would have been exposed to Pho. But when I met my husband (Hubster), I ate a bowl, another bowl, ate my way through Vietnam three times, once from South to North, and then back to south again! Sounds very Piggish of me, but I love Pho!
It's steaming hot and like a aromatic facial when you lean over for the first bite. It's ideal for any time during the day or night. It will keep your belly full for hours and is light and energizing from the assortment of fresh herbs you personalize you bowl with: basil, bean sprouts, cilantro, culantro, and green onions.
Not only have I gone out and eaten my fair share, but I have experimented, making my own: venison, different cuts of beef, meatballs-store bought and homemade, chicken, ox tail, and there are still more things I'd like to try. However, I recently discovered Andrea Nguyen's Blog Site: Viet World Kichen (I own her two cookbooks, but enjoy the surprise of each posting more on her blog!) Andrea goes into great details and even gives some pointers that the most experienced may not know. Here are my pictures from my attempt of making her version. I love the charring tips for the yellow onions and ginger (which is one picture I didn't take, I just charred them on my gas stove.) -Andrea's Recipe
I made one big alteration. Instead of marrow and knuckle bones, I used a fattier 2# roast of meat and boiled it for half an hour. Then took out the roast and placed on a plate. The roast was just right-pink on the inside (right before serving I cut this meat into very thin 1-2" pieces to use as the meat in the served bowl). Then I strained the water, added the spices, charred onion and ginger, and cooked for an hour and a half. Again I then strained the broth and seasoned with salt, palm sugar, and fish sauce. I adjusted these seasonings to my liking. Posted below are the pics of the process and final product. Please check out Andrea's tips and recipes and try some on your own.
**** This is my monthly entry to Delicious Vietnam, a monthly event created by A Food Lover's Journey and Ravenous Couple. Thanks to this month's host, Nam from The Culinary Chronicles****
I've been thinking of how to approach this entry. It's like comparing the homemade pizza you might whip up on a Friday night with the 100 year old Pizza Shop business that Tony's Great, great, great, great?........ Grandfather, opened when he first emigrated to New York City and has been passed down through the generations. It is so easy to order out, yet is also just so good when cooked at home. Pho is the same way.
Being from rural Vermont, I never would have been exposed to Pho. But when I met my husband (Hubster), I ate a bowl, another bowl, ate my way through Vietnam three times, once from South to North, and then back to south again! Sounds very Piggish of me, but I love Pho!
It's steaming hot and like a aromatic facial when you lean over for the first bite. It's ideal for any time during the day or night. It will keep your belly full for hours and is light and energizing from the assortment of fresh herbs you personalize you bowl with: basil, bean sprouts, cilantro, culantro, and green onions.
Not only have I gone out and eaten my fair share, but I have experimented, making my own: venison, different cuts of beef, meatballs-store bought and homemade, chicken, ox tail, and there are still more things I'd like to try. However, I recently discovered Andrea Nguyen's Blog Site: Viet World Kichen (I own her two cookbooks, but enjoy the surprise of each posting more on her blog!) Andrea goes into great details and even gives some pointers that the most experienced may not know. Here are my pictures from my attempt of making her version. I love the charring tips for the yellow onions and ginger (which is one picture I didn't take, I just charred them on my gas stove.) -Andrea's Recipe
I made one big alteration. Instead of marrow and knuckle bones, I used a fattier 2# roast of meat and boiled it for half an hour. Then took out the roast and placed on a plate. The roast was just right-pink on the inside (right before serving I cut this meat into very thin 1-2" pieces to use as the meat in the served bowl). Then I strained the water, added the spices, charred onion and ginger, and cooked for an hour and a half. Again I then strained the broth and seasoned with salt, palm sugar, and fish sauce. I adjusted these seasonings to my liking. Posted below are the pics of the process and final product. Please check out Andrea's tips and recipes and try some on your own.
**** This is my monthly entry to Delicious Vietnam, a monthly event created by A Food Lover's Journey and Ravenous Couple. Thanks to this month's host, Nam from The Culinary Chronicles****
I was craving pho yesterday and found a place nearby that has it. Yours looks so good! I wish we lived closer.
ReplyDeleteOH!!! Yeah it's too bad, I'd love to have you over to try my Pho....
ReplyDeleteHow many stars did it get rated by Quang? :)
ReplyDeleteDad
"Hubster" didn't use the stars of judgment- he just when back for seconds, two nights in a row and came home to eat a bowl for lunch! After the 1st dining I made some more "quick" broth and he thought it was just as good as the first- You can draw out pho... another reason I really like to make it!
ReplyDeleteLOVELY! I would love to eat my way through Vietnam! :)
ReplyDeletei have attempted to make Pho just once. i am a firm believer that dishes like *this* should be left to professionals, like my mom or pho restaurants with numbers to them. i'm also really lazy.
ReplyDeletei love that you are so passionate about pho and you've made so many varieties. great job!