Last week I mentioned that Pho (Vietnamese beef noodle soup) is one of my favorite cold weather foods. I love the warm, anise-scented broth next to the cool crunch of the fresh bean sprouts and herbs. However, it's one of those dishes that I think of as restaurant-only. I've never attempted to make it, mostly because I know the broth is fairly labor-intensive.
The level of work that it required didn't scare away Brys from Cookthink (it appears that he rarely shies away from complex cooking projects, a trait that endears his blogging to me) and it looks like he created something tasty and close to authentic (except, where's the star anise? *). For those of you who have never made consommé, his narration and pictures will help you navigate those tricky waters.
Me, I'm just looking forward to the next time I can get down to South Philly for a steaming bowl of Pho.
*Even though I read Brys' post three times, I missed the star anise until a commenter pointed it out to me. My mistake!
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Reader Comments (Page 1 of 1)
12-03-2007 @ 12:51PM
B said...
I know this is kind of ghetto, but if you have an Asian market near you, they will likely have the pho base for sale. Just add hot water, and all your own ingredients (beef, sprouts, noodles, greens, lime, etc. etc.).
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12-03-2007 @ 12:52PM
K said...
We need to hang out. Pho favorite go-to lunch, dinner, you name it. I adore it. I've tried the ghetto Pho base. It's not the same, but no canned soup or soup base ever is. Like you, it's just so complex I never thought to attempt to make it, plus, my local Pho house will sell the broth. It's incredibly cheap, and freezes well. When the time comes, defrost, boil, and add your green stuff and sliced tenderloin, and you're good to go. That, and a Banh Mi sandwich, and I'm in heaven.
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12-03-2007 @ 12:52PM
Marisa McClellan said...
I don't think that's ghetto at all. Next time I get to an asian market, I'm looking for Pho base (I could add it to the collection of stuff in my freezer). Thanks for the tip!
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12-03-2007 @ 2:15PM
Berkana said...
One of the coolest thing about Phó (pronounced "fuh") is that phó restaurants can come up with some awfully creative names, such as "What the Phó?" and "Phó King."
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12-03-2007 @ 2:30PM
Dale said...
The star anise was added in the making of the broth.
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12-03-2007 @ 2:31PM
Marisa McClellan said...
Oops, somehow even though I read the post three times, I missed the star anise! Sorry!
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12-03-2007 @ 8:06PM
Silver_Potato said...
You really need to post a Samgyetang recipe.
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12-04-2007 @ 2:14PM
mike said...
Pho is great but there are plenty of other Asian hot soup noodle dishes. Japan has udons, Korea has Champong and several other soup dishes, China has a whole bunch as well. I know I'm Asian b/c I love a hot bowl of noodle soup even in the summer time in Florida! Noodlewhore had a good noodle blog too bad he hasn't updated in months.
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12-04-2007 @ 5:16PM
Tam said...
The guy has it all wrong. He makes pho by making a consomme and roasting the bones.
Consomme is too labor intensive and doesn't get the correct taste.
The easiest way to make pho is to not roast the bones. Roasting causes the broth to be cloudy and dark brown. Remember, pho is supposed to be clear and not like a french onion soup beef broth.
My mom (beingVietnamese) just drops in ox tails and boils them at a slow simmer for hours (at least 4). Just skimming the foam from the broth as you would normally do a stock pot is enough. The only thing that needs roasting is the star anise, onion (charred), cardamon, cinnamon sticks and ginger. Add some fish sauce, sugar and salt and that's it.
Easy as pie. It just takes forever.
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12-04-2007 @ 7:13PM
Eris said...
Other good pho locations: Pho Cali, near the Friendship Arch; Tai's Vietnamese at Temple, near Anderson Hall. Her pho sate is my go-to wake up dish (liberal amounts of chili-laced coconut milk and thai basil make for happy afternoon classes). Pho base is very good - asian markets usually also carry canned pho broth, and pho flavored rice noodle ramen (which is actually ridiculously good, especially doctored with sriracha and veggies).
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12-06-2007 @ 1:37AM
ashi said...
"One of the coolest thing about Phó (pronounced "fuh") is that phó restaurants can come up with some awfully creative names, such as "What the Phó?" and "Phó King.""
Well... phó King already exists in Seaside, CA
See photo here:
http://flickr.com/photos/ashi/529290635/
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