It's official: Pho is a panacea

[XemaSab]

:D

[QMPMom]

1. Pho is known as "The Cure" in our house.

I live about 5 minutes from the best Pho House in our city. I could live on the stuff.

[XemaSab]

2. I've been thinking lately about going out and getting a GIANT pot

and making my own. :D

10 bucks a bowl adds up. :(

[QMPMom]

4. Ouch! $10.00 a bowl? We pay about $6.00 and it's the best

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.

[Phillycat]

10. $10 a bowl? Where on earth do you live? It's less than $5 here in Philly.

[undeterred]

3. What about Faux?

[kwassa]

7. Faux Pho?

[Phillycat]

5. Hell yes.

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!

[SOteric]

6. Oh yes, great stuff. But Spanish Garlic Soup is still my first choice.

:7

[KitchenWitch]

11. I love your graphic in your sigline!

:spray:

:rofl:

[MissMillie]

8. I'll drink to that!

I make Pho at home.... love the stuff.

[Phillycat]

9. Ooh, do you have a recipe?

And how hard is it?

[MissMillie]

13. To make the stock (this is for my chicken version)

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.)

[Phillycat]

15. Thank you so much!

It doesn't look to hard, either. I am printing this out. Thanks Miss Millie! :D

[MissMillie]

16. If you have any trouble finding the bouillion

let me know. It's very cheap where I buy it, and I'd be willing to pick some up for you.

[Phillycat]

17. Oh, thanks! I should be okay - I'm in Philly.

We have about a brillion Asian supermarkets here. But I appreciate your very generous offer! :hug:

[KitchenWitch]

12. I would also be interested in a Pho recipe!

[Ellen Forradalom]

14. Take me out for a bowlful, girl

Where is the good pho joint in this one-horse town?