January 28, 2014

Home Cooking: Pho

I made my first attempt at making pho last weekend. It was good. Not great, but decent. I think I'd make ramen if I was craving noodles before making pho again, but it was a decent bowl of soup nonetheless. I followed Kenji's recipe for his take on traditional beef pho.
The stock was primarily eight pounds of assorted beef bones and parts: shin and neck bones, oxtails, and brisket. Simmered for around five hours, though, in hindsight, I should have let it simmer longer for a bit more flavor.
Also flavoring the stock: charred onions and ginger. Not pictured are the assorted spices like star anise, coriander, fennel, and clove.
Noodles from BHFM.
The good stuff. Mint, cilantro, and basil, bean sprouts, hot Thai chiles, and raw flank steak.

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