Let's talk about the greatest noodles of all time, pho. I must say, I usually find 99% of all Pho restaurants have bland chicken-style broth, which makes up 75% of the taste of this noodle soup dish. I usually cook it the way my mom does (but never can come close to her's of course.)
Ingredients I use for the broth that simmers for a long time. It's like chili, the longer it simmers the better it tastes. Luckily I can find most of these with pre-made seasoning kits:
Anise seed
Lemon Grass
Beef hocks
Cinnamon stick
Coriander seeds
Topped with green onions, cilantro, thai mint, basil, fried onion/garlic, oyster sauce, fish sauce, hoisin sauce; sometimes: siracha, black bean paste, bean sprouts, and red garlic chili pepper, or dried thai hot peppers.
My picture isn't very photogenic. It's missing the beef strips and pork balls. I wish I had a picture of my mom's pho for comparison but I can never just eat one bowl. I'm probably missing some ingredients but the list is so long that I have to keep a memo of everything I need.
Ingredients I use for the broth that simmers for a long time. It's like chili, the longer it simmers the better it tastes. Luckily I can find most of these with pre-made seasoning kits:
Anise seed
Lemon Grass
Beef hocks
Cinnamon stick
Coriander seeds
Topped with green onions, cilantro, thai mint, basil, fried onion/garlic, oyster sauce, fish sauce, hoisin sauce; sometimes: siracha, black bean paste, bean sprouts, and red garlic chili pepper, or dried thai hot peppers.
My picture isn't very photogenic. It's missing the beef strips and pork balls. I wish I had a picture of my mom's pho for comparison but I can never just eat one bowl. I'm probably missing some ingredients but the list is so long that I have to keep a memo of everything I need.
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