XemaSab
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Mon Jan-08-07 08:51 PM
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It's official: Pho is a panacea |
QMPMom
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Mon Jan-08-07 09:02 PM
Response to Original message |
1. Pho is known as "The Cure" in our house. |
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I live about 5 minutes from the best Pho House in our city. I could live on the stuff.
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XemaSab
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Mon Jan-08-07 09:03 PM
Response to Reply #1 |
2. I've been thinking lately about going out and getting a GIANT pot |
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and making my own. :D
10 bucks a bowl adds up. :(
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QMPMom
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Tue Jan-09-07 12:14 AM
Response to Reply #2 |
4. Ouch! $10.00 a bowl? We pay about $6.00 and it's the best |
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we've ever had. It's fairly easy to make but I can't seem to get the broth "just right" like they do at the Tau Bay.
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Phillycat
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Tue Jan-09-07 11:31 AM
Response to Reply #2 |
10. $10 a bowl? Where on earth do you live? It's less than $5 here in Philly. |
undeterred
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Mon Jan-08-07 09:48 PM
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kwassa
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Tue Jan-09-07 10:02 AM
Response to Reply #3 |
Phillycat
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Tue Jan-09-07 09:23 AM
Response to Original message |
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When I am really, really sick, it's the only thing that will do. Extra lime and jalapeno. Mmm, now I want pho. Damn you!
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SOteric
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Tue Jan-09-07 09:47 AM
Response to Original message |
6. Oh yes, great stuff. But Spanish Garlic Soup is still my first choice. |
KitchenWitch
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Tue Jan-09-07 11:32 AM
Response to Reply #6 |
11. I love your graphic in your sigline! |
MissMillie
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Tue Jan-09-07 10:39 AM
Response to Original message |
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I make Pho at home.... love the stuff.
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Phillycat
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Tue Jan-09-07 11:30 AM
Response to Reply #8 |
9. Ooh, do you have a recipe? |
MissMillie
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Tue Jan-09-07 11:47 AM
Response to Reply #9 |
13. To make the stock (this is for my chicken version) |
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Edited on Tue Jan-09-07 11:48 AM by MissMillie
I first saute large slices of ginger and half cloves of garlic in a little sesame oil. Then I add 2 cans of chicken stock and two cubes of Pho bouillion (I get it at the Asian market), and about 1/2 of a small onion (sliced) and let that simmer with a lid on.
I cook up the rice noodles according to directions (separate from the broth).
Just before serving, I slice up a green onion and add it to the broth (and I pick out the ginger and garlic).
Then I usually break up a roasted chicken (I prefer one I roast at home, but sometimes I'll use the store-cooked ones) and add that to the broth.
I put the noodles in the bowl, add the broth, and serve with bean sprouts, lime wedges, jalapeno, basil, and cilantro.
(I like to add garlic chili paste to my own bowl.)
This makes two average-sized bowls. It doesn't take much to double the recipe, you just need a bigger stock pot.
Sometimes I make up a really big pan of pho broth and then freeze it in quart-sized containers.
(On edit: I've done beef, using shaved steak. When I make the broth I use 1 can of beef broth and then fill the can with water and use that. I find if I use 2 cans of beef broth, it comes out too salty.)
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Phillycat
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Tue Jan-09-07 11:51 AM
Response to Reply #13 |
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It doesn't look to hard, either. I am printing this out. Thanks Miss Millie! :D
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MissMillie
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Tue Jan-09-07 11:52 AM
Response to Reply #15 |
16. If you have any trouble finding the bouillion |
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let me know. It's very cheap where I buy it, and I'd be willing to pick some up for you.
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Phillycat
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Tue Jan-09-07 11:54 AM
Response to Reply #16 |
17. Oh, thanks! I should be okay - I'm in Philly. |
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We have about a brillion Asian supermarkets here. But I appreciate your very generous offer! :hug:
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KitchenWitch
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Tue Jan-09-07 11:33 AM
Response to Reply #8 |
12. I would also be interested in a Pho recipe! |
Ellen Forradalom
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Tue Jan-09-07 11:48 AM
Response to Original message |
14. Take me out for a bowlful, girl |
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Where is the good pho joint in this one-horse town?
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Sun May 05th 2024, 02:46 AM
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