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Started By
Message
I made pho and here is how it went…
Posted on 5/17/24 at 3:25 pm
Posted on 5/17/24 at 3:25 pm
I watched a number of pho making videos, and it was somewhat overwhelming. I finally settled on a method that started with making a 24 hour bone broth.
Da bones, pre-roasting. Marrow bones on the left, oxtail on the right, and what Rouses called marrow soup bones, but looked like beef shanks to me.
After roasting.
After the first few of 24 hours in the slow cooker. It should be noted that zero seasoning or spices have been added.
My strained bone broth. In the fridge overnight so the beef tallow will form a layer at the top, to be used for toasting the spices and getting color on the veg. There wasn’t as much fat as I’d expected.
The reserved beef tallow.
The gelatinized bone broth.
Next step, brown the beef brisket, onions, garlic, and ginger in the oven. The only seasoning is salt on all sides of the brisket.
The lack of seasoning so far goes against everything I know about cooking, but I wanted to follow the recipe(s) as closely as I could.
Not only will the brisket and onions get browned in the oven, they will also, hit the skillet to be further browned in beef tallow.
I didn’t get pics of anything cooking in the beef tallow, which is regrettable. The star anise, cloves, black cardamom, and cinnamon sticks were all toasted/fried in the fat. The onions, garlic, and ginge got some char.
Here they are, all simmering in two thirds of the bone broth. Rock sugar and salt also went into the pot at this time. Cook for three hours, at barely a simmer in a 7.5 quart pot.
The broth is getting a little darker. I startled my husband when I yelped that it was actually tasting like pho!
Strained and ready to become pho. Fish sauce was added in the last few minutes. I forgot to take a pic. It was Red Boat, but nobody tell Pete Rose.
Spices and seasonings I used.
The mushroom seasoning:
Stuff I bought, but didn’t use.
I had no confidence in a brisket that was only lightly salted and then simmered for three hours, but I was pleasantly surprised.
Pho Bo, tada!
No noodles, but plenty of bean sprouts! (Use in the bean challenge?!)
I wanted to compare my homemade pho to restaurant pho. The container on the left is from Saigon Noodles and mine is on the right. Mine is darker because of the browning and charring and toasting, but the taste is very similar!
I had planned on saying a lot more about the recipes and the process. Maybe I’ll edit more info in later.
In conclusion, yes, I can make delicious pho at home, but that $12 bowl at Saigon Noodles is worth every damn penny.
Da bones, pre-roasting. Marrow bones on the left, oxtail on the right, and what Rouses called marrow soup bones, but looked like beef shanks to me.
After roasting.
After the first few of 24 hours in the slow cooker. It should be noted that zero seasoning or spices have been added.
My strained bone broth. In the fridge overnight so the beef tallow will form a layer at the top, to be used for toasting the spices and getting color on the veg. There wasn’t as much fat as I’d expected.
The reserved beef tallow.
The gelatinized bone broth.
Next step, brown the beef brisket, onions, garlic, and ginger in the oven. The only seasoning is salt on all sides of the brisket.
The lack of seasoning so far goes against everything I know about cooking, but I wanted to follow the recipe(s) as closely as I could.
Not only will the brisket and onions get browned in the oven, they will also, hit the skillet to be further browned in beef tallow.
I didn’t get pics of anything cooking in the beef tallow, which is regrettable. The star anise, cloves, black cardamom, and cinnamon sticks were all toasted/fried in the fat. The onions, garlic, and ginge got some char.
Here they are, all simmering in two thirds of the bone broth. Rock sugar and salt also went into the pot at this time. Cook for three hours, at barely a simmer in a 7.5 quart pot.
The broth is getting a little darker. I startled my husband when I yelped that it was actually tasting like pho!
Strained and ready to become pho. Fish sauce was added in the last few minutes. I forgot to take a pic. It was Red Boat, but nobody tell Pete Rose.
Spices and seasonings I used.
The mushroom seasoning:
Stuff I bought, but didn’t use.
I had no confidence in a brisket that was only lightly salted and then simmered for three hours, but I was pleasantly surprised.
Pho Bo, tada!
No noodles, but plenty of bean sprouts! (Use in the bean challenge?!)
I wanted to compare my homemade pho to restaurant pho. The container on the left is from Saigon Noodles and mine is on the right. Mine is darker because of the browning and charring and toasting, but the taste is very similar!
I had planned on saying a lot more about the recipes and the process. Maybe I’ll edit more info in later.
In conclusion, yes, I can make delicious pho at home, but that $12 bowl at Saigon Noodles is worth every damn penny.
20
Posted on 5/17/24 at 3:41 pm to Darla Hood
That looks fantastic! That's a lot of work!
Posted on 5/17/24 at 3:41 pm to Darla Hood
IWEI pho sure. 
Posted on 5/17/24 at 3:45 pm to Darla Hood
That looks incredible
Posted on 5/17/24 at 3:49 pm to Darla Hood
Posted on 5/17/24 at 3:59 pm to Darla Hood
A few things to come to mind:
1. Great effort in putting in the hard work and time to learn to make a new dish especially a monumental one with Pho.
2. You don’t have to simmer the broth for 24 hrs like some of these YouTube videos. 8 hrs is enough.
3. You don’t have to roast the bones.
4. This is how you get a clear broth. Cover the pot of bones with cold water. Wait 30 mins, pour out the bloody water. Repeat it again. After the 2nd drain, cover the bones again and let it sit in the fridge overnight. The next day, drain the water. You can see the bones white and clean. Cover the bones with water and boil the hell of it for 20-30 to get the last gunk out. Drain and wash the bones. Now you are ready to make your broth.
5. I would char the onion and ginger on the cook top, remove when it’s 70 blacken on the outside. Wash away the onion charred parts(scrape ginger).
6. Good pick on spices cinnamon, star anise, cardamom, cloves. Get rid of garlic.
7. Rock sugar - correct
8. Things you bought but didn’t use - very correct.
9. Yes red boat sucks
10. If you use pho noodles next time, boil them in water and not broth pot. The starch of the noodles will make your broth cloudy. Same with sliced beef.
Your herbs are spot on.
1. Great effort in putting in the hard work and time to learn to make a new dish especially a monumental one with Pho.
2. You don’t have to simmer the broth for 24 hrs like some of these YouTube videos. 8 hrs is enough.
3. You don’t have to roast the bones.
4. This is how you get a clear broth. Cover the pot of bones with cold water. Wait 30 mins, pour out the bloody water. Repeat it again. After the 2nd drain, cover the bones again and let it sit in the fridge overnight. The next day, drain the water. You can see the bones white and clean. Cover the bones with water and boil the hell of it for 20-30 to get the last gunk out. Drain and wash the bones. Now you are ready to make your broth.
5. I would char the onion and ginger on the cook top, remove when it’s 70 blacken on the outside. Wash away the onion charred parts(scrape ginger).
6. Good pick on spices cinnamon, star anise, cardamom, cloves. Get rid of garlic.
7. Rock sugar - correct
8. Things you bought but didn’t use - very correct.
9. Yes red boat sucks
10. If you use pho noodles next time, boil them in water and not broth pot. The starch of the noodles will make your broth cloudy. Same with sliced beef.
Your herbs are spot on.
This post was edited on 5/17/24 at 4:04 pm
Posted on 5/17/24 at 4:12 pm to PeteRose
Thanks so much for the detailed reply!
At one of the Asian markets I could’ve bought beef bones for soup in their freezer section, but they didn’t specify what the bones were. I think it would’ve been cheaper than the marrow bones and oxtails I bought. Which bones would you use?
Also, I’m trying to avoid the noodles. Would mushrooms be inauthentic to add?
At one of the Asian markets I could’ve bought beef bones for soup in their freezer section, but they didn’t specify what the bones were. I think it would’ve been cheaper than the marrow bones and oxtails I bought. Which bones would you use?
Also, I’m trying to avoid the noodles. Would mushrooms be inauthentic to add?
Posted on 5/17/24 at 4:37 pm to Darla Hood
Damn, Darla. That looks bomb.
Posted on 5/17/24 at 4:56 pm to Darla Hood
Need more Darla Asian cuisine posts. First the nabe and now the phò. What's next?
Love the effort you put into this dish!
Love the effort you put into this dish!
Posted on 5/17/24 at 5:05 pm to Darla Hood
Leg bones(which is what I think they are in the Asian freezer section) are going to give you a good broth. About the oxtails, I would add them to the final 4.5 hours or so to the broth. That’s the time that it takes them to be tender and you can eat them(they are real good). If you add them too long the meat will fall off the bones and your broth will look like it has debris.
I forgot you’re trying to trying to avoid carbs. That’s not a big deal since the final bowl has a bunch of items anyway. I’ve seen people seldom use mushroom, but I have seen them used in vegetarian pho.
I forgot to add that with the spices, just toast them in the frying pan(no oil or anything) for a few on low heat minutes till you smell them. Add them in the last hour of simmering. If you add them too long, it might darken the broth and their flavor might overpower the broth.
I forgot you’re trying to trying to avoid carbs. That’s not a big deal since the final bowl has a bunch of items anyway. I’ve seen people seldom use mushroom, but I have seen them used in vegetarian pho.
I forgot to add that with the spices, just toast them in the frying pan(no oil or anything) for a few on low heat minutes till you smell them. Add them in the last hour of simmering. If you add them too long, it might darken the broth and their flavor might overpower the broth.
This post was edited on 5/17/24 at 9:27 pm
Posted on 5/17/24 at 5:48 pm to Darla Hood
Awesome.
Posted on 5/17/24 at 11:34 pm to Darla Hood
Outstanding attempt! It looks amazing. I once made pho using a similar recipe that also took 24+ hours. I also remember not wanting to use brisket because it seemed like they didn’t season it enough. In my opinion, pho is all about the noodles and broth. I actually don’t eat much meat in pho.
I agree with your last statement. I remember being very pleased with the result but I am more than happy from here on out to pay a few bucks to let someone else handle the cooking.
I agree with your last statement. I remember being very pleased with the result but I am more than happy from here on out to pay a few bucks to let someone else handle the cooking.
Posted on 5/18/24 at 7:50 am to Darla Hood
Gosh dang that looks awesome. I have a bag of deer bones in the freezer that I might try this with.
Posted on 5/18/24 at 12:41 pm to Darla Hood
That looks incredible. I've never made true pho. I've made a cheater pho recipe from damndelicous.com and it's the best pho I've ever had. I've only eaten pho in a restaurant a handful of times.
Posted on 5/18/24 at 2:18 pm to Darla Hood
That looks Amazing Darla it looks like the hard work paid off.
Posted on 5/18/24 at 2:22 pm to Darla Hood
Posted on 5/18/24 at 8:43 pm to Darla Hood
Thanks for posting this. Looks good and I want to try it. For reference, I bought stock bones at Asian Market in Lafayette and used them to make seoullantang. The bone prep was similar to Pete Rose recipe. Not as many steps, but overall the same idea. Bones worked out great. For seoullantang, you are looking for a very milky broth, so you rapidly boil bones for 24 hours or so. As Pete Rose suggests, for pho, you’d want to boil at simmer to keep broth more clear.
Posted on 5/18/24 at 9:01 pm to Darla Hood
That looks really pleasant Darla. Although I've made it a couple times It's much easier to get it a restaurant. That's one dish I leave to the pros now.
Posted on 5/19/24 at 6:46 am to PeteRose
quote:
You don’t have to simmer the broth for 24 hrs like some of these YouTube videos. 8 hrs is enough.
quote:
This is how you get a clear broth. Cover the pot of bones with cold water. Wait 30 mins, pour out the bloody water. Repeat it again. After the 2nd drain, cover the bones again and let it sit in the fridge overnight. The next day, drain the water. You can see the bones white and clean. Cover the bones with water and boil the hell of it for 20-30 to get the last gunk out. Drain and wash the bones. Now you are ready to make your broth.
Don’t have to simmer for 24 hours, just drain and rinse bones for about 32 hours then simmer for 8!
Remember, also drive 100 on the interstate to save gas.
Posted on 5/19/24 at 8:26 am to Darla Hood
Amazing. I know a few people who have tried to make that, and it was a colossal disaster.
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