Pho

jquirit · 03-27-2009, 12:53 AM

Since good ol' Sammy requested it, I'm posting it. It's the recipe I have for pho.

And it's from an actual Vietnamese person.

These are the ingredients for the broth alone. My comments/modifications are bolded and in the ()'s.

2-3 lbs of beef oxtail OR 3-4 lbs of beef knuckle/neck bones w/ meat (I used oxtails, next time I'll try a combination of the two)
2 large yellow onions (I used white)
half a palm sized piece of ginger, peeled
4 whole star anise pods
1/2 tablespoon whole cloves
tablespoon black peppercorns
4 cloves of garlic, smashed
1 cinnamon stick
1 daikon, cut into large chunks (I didn't put any in mine)
3 small shallots (forgot this ingredient, will need to add next time)
1/2 cup rock sugar (used regular granulated)
1 cup fish sauce (used Filipino patis, our fish sauce)

1. Put oxtails/bones into a very large stockpot. Add water to cover bones (in my case, using oxtails I put enough water to cover 3" above the top of the oxtails). Bring to a boil while continuing on.
2. Cut onions in half. Char onions (and garlic) over gas burner, on electric stove element, or under oven broiler. (this step will add depth of flavor to broth). Set aside.
3. In a small skillet, toast the cloves, peppercorns, garlic, and anise until fragrant (about 3-5 minutes). Set aside and cool. Once cool, put spices in cheesecloth or spice bag (I didn't do this, just dumped it right into the broth and strained it out later).
4. Check the stockpot and skim off any scum that has accumilated.
5. Add the spice bag, charred onions, ginger, sugar, fish sauce, cinnamon stick and stir well. Lower heat and simmer.
6. Though the broth will be flavorful after 2.5 hours, continue simmering for as long as you want to (up to 10 hours or so). It will get better with more time.
7. Once the broth is finished cooking, remove stockpot from heat and let cool a bit. Remove all solid from broth. Do not discard the bones; set aside and remove any meat from them. Pour the broth through a fine mesh strainer to remove any scum and fat. Return broth to original pot or use a new pot (I used a new pot). Broth should be clear (mine was pretty dark, tbqh, but not "foggy").

Now the broth is ready to serve. Prepare as usual. Thin sliced beef. Meatballs. Tripe. Tendon. Thai basil. Pickled onions. Bean sprouts. Cilantro. Sliced limes. Banh pho noodles (rice noodles). Pour steaming broth over everything in bowl. Add hoisin and/or hot chili paste to taste. Enjoy.

From my notes, this recipe came out a bit sweeter than I had expected. Next time I'll probably cut back a bit on the sugar, along with trying more bones along with the oxtails. The oxtail meat were so tender after simmering for 8 hours.

Guitarman-S.T- · 03-27-2009, 02:35 PM

my advise for the broth/stock to come out clearer... be sure to Dépouiller threw out the simmering process.
(To skim off the scum that accumulates at the top of a stock or sauce.)

As you reduce or simply simmer a stock the natural fats come out of the meat tissue/bones and accumulate on the surface. If these are not removed and you ever.. EVER, bring it back to a boil, they will re-distribute there selves back into the stock, and dirty the finished product in essense.

Think of it as a FINE Consommé for 10$+... its simply a meat broth, but how much $ that has gone into it by extracting the flavors of meat ( its all wasted away) for this flavor... 10$ isnt to much to ask for

All in all that recipe looks pretty bad ass Jon! The rock sugar will add a bit of a difference and Roasting the herbs, Spices... Brilliant man! I cannot wait to try this out man, just be sure to take the time and laddle out the skum that comes to the surface, always simmer, because when they are not removed and a boil is resumed... Ouch... it will never look as clear as it was ment to be

jquirit · 03-27-2009, 05:48 PM

Quote:

Originally Posted by Guitarman-S.T-

my advise for the broth/stock to come out clearer... be sure to Dépouiller threw out the simmering process.
(To skim off the scum that accumulates at the top of a stock or sauce.)

As you reduce or simply simmer a stock the natural fats come out of the meat tissue/bones and accumulate on the surface. If these are not removed and you ever.. EVER, bring it back to a boil, they will re-distribute there selves back into the stock, and dirty the finished product in essense.

Ooops.. so I'm guessing that me stirring it was a Bad Idea (tm)? Something I'll need to keep in mind the next time I prepare it.

Guitarman-S.T- · 03-27-2009, 11:49 PM

Quote:

Originally Posted by jquirit

Ooops.. so I'm guessing that me stirring it was a Bad Idea (tm)? Something I'll need to keep in mind the next time I prepare it.

when ya simmer anything for long periods of time, let it roll brotha, should be stress free and will turn out better with no attention ( as long as the heat is at a perfect simmer, and nothing more) rather than over thinking it

Just skim that skum and let the rest come in time, If you do this alot be sure to invest in a high quality China Cap, or Chinois for straining, SOO much easier and keeps the wuality standards far above a basic Spegg't noodle strainer

Once again awesome recipe brotha, i gotta try this SOON!

Dooge · 04-05-2009, 07:03 PM

PHO!!!! I need to go get some... probably by myself

Guitarman-S.T- · 04-05-2009, 07:08 PM

Quote:

Originally Posted by Dooge

PHO!!!! I need to go get some... probably by myself

Oh Andy =[

Bring the little one and the wify!

She may like it haha, if not at least sarah would have a blast slurping noodles and making a mess that YOU dont have to clean up

Tripp · 04-05-2009, 07:11 PM

Sounds like you're not very good at following directions Jcrew

Dooge · 04-05-2009, 07:22 PM

Quote:

Originally Posted by Guitarman-S.T-

Oh Andy =[

Bring the little one and the wify!

She may like it haha, if not at least sarah would have a blast slurping noodles and making a mess that YOU dont have to clean up

Hahaha, the wifey won't like Pho. Sarah would probably splash everyone/thing

Guitarman-S.T- · 04-06-2009, 02:14 AM

Quote:

Originally Posted by Dooge

Hahaha, the wifey won't like Pho. Sarah would probably splash everyone/thing

and this would be a GOOD thing lol, Hell i remember the countless times she made me laugh just by being an adorable little kid, Of course it was horrible for me to Edge her on and doubled the parenting for your self, but... I KNow's it

Dooge · 04-06-2009, 12:30 PM

she loves you

and keeps asking to see you.

She's really proud of herself these days, being potty trained and all that.

Edit: JQ, sorry I hijacked your thread

I reckon you're sat at your desk saying "Aww Hellz naw" right about now.

tuxpuff · 04-30-2009, 12:46 AM

Great recipe! Pho has taken over chicken soup as my goto feel better soup. It's amazing stuff.

Guitarman-S.T- · 04-30-2009, 01:57 AM

Quote:

Originally Posted by Dooge

she loves you

and keeps asking to see you.

She's really proud of herself these days, being potty trained and all that.

Edit: JQ, sorry I hijacked your thread

I reckon you're sat at your desk saying "Aww Hellz naw" right about now.

Hahaha L4D N-Tech

10-02-2009, 06:57 AM

I'm going to try your recipe next time. I forgot about it and used this one:http://vietworldkitchen.typepad.com/...odle-soup.html

I made the stock yesterday and will be making the pho tonight for supper.

If you follow the link, there are a couple of other pages about Pho, where it originated from some other tips for making and eating it.

One of her tips is that you can add daikon instead of the sugar. Maybe that is why your pho seemed too sweet.

In any case, I'll let you know how it turns out.

ZenSilk · 10-02-2009, 05:24 PM

OO, it sounds like you have the good pho, not the cheap chinese takeout pho.

Nothing beats great Pho.

Guitarman-S.T- · 10-02-2009, 06:39 PM

Quote:

Originally Posted by kayaker

I'm going to try your recipe next time. I forgot about it and used this one:http://vietworldkitchen.typepad.com/...odle-soup.html

I made the stock yesterday and will be making the pho tonight for supper.

If you follow the link, there are a couple of other pages about Pho, where it originated from some other tips for making and eating it.

One of her tips is that you can add daikon instead of the sugar. Maybe that is why your pho seemed too sweet.

In any case, I'll let you know how it turns out.

Please do~ Take some Pictures if ya can

Quote:

Originally Posted by ZenSilk

OO, it sounds like you have the good pho, not the cheap chinese takeout pho.

Nothing beats great Pho.

you DAMN right

I'm just waiting for it to get a BIT colder in my parts to tear up this stuff ALL day long

10-07-2009, 08:29 AM

Quote:

Originally Posted by Guitarman-S.T-

Please do~ Take some Pictures if ya can

Got too busy with this batch, but I'll be doing it again soon.

Guitarman-S.T- · 10-07-2009, 08:02 PM

Quote:

Originally Posted by kayaker

Got too busy with this batch, but I'll be doing it again soon.

haha Same here, I always plan on extensive - HOWTO- with pictures... never happens

lol

ASs soon as i hit the kitchen its like my "killer
Instinct is triggered haha, in time

Guitarman-S.T- · 01-13-2011, 12:31 PM

Oh, it has begun, My pho Crazy!
-Just made a 20qt batch off of Jon's spec, Will be posting pictures shortly of my kitchen madness

Chainsaw13 · 01-13-2011, 12:44 PM

Can't wait to see the pics.

03-27-2009, 12:53 AM	#1
jquirit Angry Asian Dwarf Join Date: Oct 2008 Location: State of Confusion Posts: 426 Trading: (3)	Pho Since good ol' Sammy requested it, I'm posting it. It's the recipe I have for pho. And it's from an actual Vietnamese person. These are the ingredients for the broth alone. My comments/modifications are bolded and in the ()'s. 2-3 lbs of beef oxtail OR 3-4 lbs of beef knuckle/neck bones w/ meat (I used oxtails, next time I'll try a combination of the two) 2 large yellow onions (I used white) half a palm sized piece of ginger, peeled 4 whole star anise pods 1/2 tablespoon whole cloves tablespoon black peppercorns 4 cloves of garlic, smashed 1 cinnamon stick 1 daikon, cut into large chunks (I didn't put any in mine) 3 small shallots (forgot this ingredient, will need to add next time) 1/2 cup rock sugar (used regular granulated) 1 cup fish sauce (used Filipino patis, our fish sauce) 1. Put oxtails/bones into a very large stockpot. Add water to cover bones (in my case, using oxtails I put enough water to cover 3" above the top of the oxtails). Bring to a boil while continuing on. 2. Cut onions in half. Char onions (and garlic) over gas burner, on electric stove element, or under oven broiler. (this step will add depth of flavor to broth). Set aside. 3. In a small skillet, toast the cloves, peppercorns, garlic, and anise until fragrant (about 3-5 minutes). Set aside and cool. Once cool, put spices in cheesecloth or spice bag (I didn't do this, just dumped it right into the broth and strained it out later). 4. Check the stockpot and skim off any scum that has accumilated. 5. Add the spice bag, charred onions, ginger, sugar, fish sauce, cinnamon stick and stir well. Lower heat and simmer. 6. Though the broth will be flavorful after 2.5 hours, continue simmering for as long as you want to (up to 10 hours or so). It will get better with more time. 7. Once the broth is finished cooking, remove stockpot from heat and let cool a bit. Remove all solid from broth. Do not discard the bones; set aside and remove any meat from them. Pour the broth through a fine mesh strainer to remove any scum and fat. Return broth to original pot or use a new pot (I used a new pot). Broth should be clear (mine was pretty dark, tbqh, but not "foggy"). Now the broth is ready to serve. Prepare as usual. Thin sliced beef. Meatballs. Tripe. Tendon. Thai basil. Pickled onions. Bean sprouts. Cilantro. Sliced limes. Banh pho noodles (rice noodles). Pour steaming broth over everything in bowl. Add hoisin and/or hot chili paste to taste. Enjoy. From my notes, this recipe came out a bit sweeter than I had expected. Next time I'll probably cut back a bit on the sugar, along with trying more bones along with the oxtails. The oxtail meat were so tender after simmering for 8 hours. __________________ S: 220/C: 209/G: 180

03-27-2009, 02:35 PM	#2
Guitarman-S.T- &amp;quot;ESP+ENGL&amp ;qu ot;-Brutal Join Date: Oct 2008 First Name: S.T Location: Austin, MN Posts: 1,133 Trading: (11)	Re: Pho my advise for the broth/stock to come out clearer... be sure to Dépouiller threw out the simmering process. (To skim off the scum that accumulates at the top of a stock or sauce.) As you reduce or simply simmer a stock the natural fats come out of the meat tissue/bones and accumulate on the surface. If these are not removed and you ever.. EVER, bring it back to a boil, they will re-distribute there selves back into the stock, and dirty the finished product in essense. Think of it as a FINE Consommé for 10$+... its simply a meat broth, but how much $ that has gone into it by extracting the flavors of meat ( its all wasted away) for this flavor... 10$ isnt to much to ask for All in all that recipe looks pretty bad ass Jon! The rock sugar will add a bit of a difference and Roasting the herbs, Spices... Brilliant man! I cannot wait to try this out man, just be sure to take the time and laddle out the skum that comes to the surface, always simmer, because when they are not removed and a boil is resumed... Ouch... it will never look as clear as it was ment to be __________________ www.Deathroned.com 09' "Beginning Our Reign!"

04-05-2009, 07:03 PM	#5
Dooge I drink with awsmith4! Join Date: Oct 2008 Posts: 659 Trading: (4)	Re: Pho PHO!!!! I need to go get some... probably by myself

04-05-2009, 07:11 PM	#7
Tripp Pepin Ho of the NorthWest Join Date: Oct 2008 First Name: Tripp Location: Portland, OR Posts: 487 Trading: (5)	Re: Pho Sounds like you're not very good at following directions Jcrew

04-06-2009, 12:30 PM	#10
Dooge I drink with awsmith4! Join Date: Oct 2008 Posts: 659 Trading: (4)	Re: Pho she loves you and keeps asking to see you. She's really proud of herself these days, being potty trained and all that. Edit: JQ, sorry I hijacked your thread I reckon you're sat at your desk saying "Aww Hellz naw" right about now.

04-30-2009, 12:46 AM	#11
tuxpuff Feeling at Home Join Date: Feb 2009 First Name: Luke Location: Austin Posts: 877 Trading: (2)	Re: Pho Great recipe! Pho has taken over chicken soup as my goto feel better soup. It's amazing stuff.

10-02-2009, 06:57 AM	#13
kayaker Guest Posts: n/a	Re: Pho I'm going to try your recipe next time. I forgot about it and used this one:http://vietworldkitchen.typepad.com/...odle-soup.html I made the stock yesterday and will be making the pho tonight for supper. If you follow the link, there are a couple of other pages about Pho, where it originated from some other tips for making and eating it. One of her tips is that you can add daikon instead of the sugar. Maybe that is why your pho seemed too sweet. In any case, I'll let you know how it turns out.

10-02-2009, 05:24 PM	#14
ZenSilk Still Watching My Back Join Date: Mar 2009 Posts: 106 Trading: (8)	Re: Pho OO, it sounds like you have the good pho, not the cheap chinese takeout pho. Nothing beats great Pho.

01-13-2011, 12:31 PM	#18
Guitarman-S.T- &amp;quot;ESP+ENGL&amp ;qu ot;-Brutal Join Date: Oct 2008 First Name: S.T Location: Austin, MN Posts: 1,133 Trading: (11)	Re: Pho Oh, it has begun, My pho Crazy! -Just made a 20qt batch off of Jon's spec, Will be posting pictures shortly of my kitchen madness __________________ www.Deathroned.com 09' "Beginning Our Reign!"

01-13-2011, 12:44 PM	#19
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Pho Can't wait to see the pics. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.