I've recently tried a couple places that have a wider pho noodle than I'm used to. Their broth is also a bit lighter. Does this style come from a certain region in Vietnam and how would one go about finding places with the same style?
Love me some well done brisket pho.
I want to broaden the global knowledge of Pho with my uninitiated brothers and sisters. Here’s my thinking: if the correct pronunciation is like the soft “uh” in the word “fun” I would like to start a new bitmoji meme. Yes, right here, right now on reddit.
We pho lovers could unite and start a new, global, bitmoji campaign in reddit comments using 🍲
It goes like this:
When in need of commenting with a “WTF,” if you read it like “what the fuh..?” we could replace “WTF” with “what the pho,” or“wt 🍲 ,” or, once popularized and shortened, like all good substitute memes, we could simply use the bitmoji “🍲 ?”
🍲 = the new WTF
Now, if it’s pronounced with the long ō like “phone” just disregard. My campaign is sabotaged. But I’ll forever remember the correct pronunciation ☺️
so I'm trying my best to cook pho at home.I'm hoping I can start a dialogue here to help me overcome my troubles.
my broth always end up being bitter each time I've tried. I've seen countless recipes on youtube and I've seen simmer times for the broth varying between 2 to 24 hours. I've tried 3 times, twice at 6 to 8 hours, once at 14 or so. each time, I would taste it after a couple hours. never having done it before I was naturally curious to try it.
naturally I'm sure someone will say "well there's a million variables here" so I'm going to try and eliminate as many as I can.
I've sat in front of the pot for several hours cleaning scum off the top. when you put the bones and all the seasonings together - do you bring it up to a boil and turn the heat down to a simmer? or do you set it at the temperature to simmer and let it come up to a simmer.
I'm sorry if these are easy questions, but I just want to get this sorted so I can make delicious pho at home! thanks!
Yesterday I ate pho at some obscure chain Asian restaurant, it tasted good but I'm not experienced with pho, it had dinner dried ginger, fresh coriander and good noodles, looked like this, I think the beef was raw before contract with boiling soup, the restaurant is generic Asian joint, like meat with rice and sauce, spring rolls etc. My question is: does such chain restaurant make real pho or they use instant pho?