Been craving a bowl for a few weeks and had some free time today so made a bowl. Thin-sliced round-eye steak, frozen then placed in pot for 45-seconds before serving. I prefer it raw and left to cook in the bowl but this method imparted a lot-more fat-flavor in the broth since it rendered while in the broth in the pot. Used 5mm noodles cooked 8 minutes at rapid boil. Could use more veggies.
Hey r/pho; Anyone have some good pointers for making Nuac Beo? I don't usually have a ton of oil floating around my pho pot when I make pho at home, so plan to render some fat from a slice of beef or use oil as a basis. Any advice you have is greatly appreciated. -M
I'm making from-scratch Pho for the first time. I started with ribs/oxtail and baked onion boiled for an hour just added spices whole anise/cinnamon/coriander and ginger in cheesecloth. Everyone keeps telling me conficting recipes. I don't have cloves...is this going to end disappointing? Can I sub something for cloves? I'm already a shitty cook and nothing ever turns out. The broth is clear now, I plan on skimming top after two hours than slow simmering everything for like four/five hours.
Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat. It is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world.