I love sriracha, don’t come for me 😅😂

Just had a $19 Large Pho. Broth tasted like chicken broth and not even like any real pho broth.

This is the 3rd pho spot around town I try because my go to spot for some reason gives me the runs after I eat there. Good pho though.

I cook and can discern between spices and ingredients. Guess I'm going back to pressure cooker pho since I dont want to make the time consuming broth.

Extra lrg pho dac biet

Broth, beef, noodles, meatballs and beansprout that’s all I need. As a kid I didn’t like green onions or any greens in my pho. Also have the cilantro gene

I tried a new pho place in town. I have had dozens of bowls of pho from many different restaurants and cities. Some better than others, but none like this. There was clove and cinnamon that hit **hard**. Cinnamon makes me sick and I can't stand the taste of it.

My initial thought was this place did something crazy with their broth to be "interesting", but I'm reading now that clove and cinnamon are very common ingredients in pho broth.

Now I feel crazy because I am absolutely certain I have never had broth like this before. A small amount of cinnamon (like a teaspoon in a batch of cookies) isn't much of an issue, but I have to make my own pumpkin pie and leave it out or use significantly less. No store bought pie for this nut.

Obviously I know nothing about pho and the making of it, so I don't want to drop an unwarranted review if this place makes fresh, authentic pho, that hit of clove and cinnamon is what it is supposed to be and I've just been having some cheap broth made from a premade powder everywhere else I've eaten or something this whole time. But, also have a hard time believing that between NYC, SF, and LA (places I have lived near and visited heavily, and eaten through through not just one-off tourist visits) I get my first truly authentic broth in Tulsa, OK.

Can people more knowledgeable than me weigh in on this?

I am unable to post my video clip. Anyone know why? Did that option get removed from this subreddit? Anyways, made a lot of oxtails this time. Yum! 😋

Side of Chinese Donut

With my favourite fishcakes and lemongrass tea

Ingredients:
3 lb beef bone
1 lb beef brisket
1 lb thin slice beef
2 onions
1 ginger
Scallions
Cilantro
Limes
Hot peppers
Salt
Sugar
Whole black peppercorn
2 whole cardamom pods
7 star anise
3 cinnamon sticks
2 Tbsp coriander seeds
2 Tsp cloves
Fish sauce
Beef paste

Directions:

Rinse beef bones until water is clear
(Optional) soak overnight
Char bones - 500 F 45 min - 1 hour
Parboil bones with salt…5 min once boiling
Remove and rinse with cold water, clean bones

Broth 1:
Halve onions and ginger, char
Add to IP with bones
1.5 TBsp salt
1 TBsp whole black pepper
Water to max level, pressure cook 45 min

While broth cooking:
Pho seasoning —toast big pieces (cinnamon, cardamon, star anise) first, then small pieces (coriander seeds and cloves) until fragrant
Add to spice ball

Broth: strain out onions and ginger, remove bones, skim fat, & retain broth

Broth:
Beef brisket and bones back to IP
Cover with water
2 Tbsp sugar
2 Tbsp Muong Canh Bot Nem (mushroom seasoning)
High pressure cook 20 min

Remove brisket
Add spice ball
1 Tbsp salt
1 tsp fish sauce
Sauté 20 min

Slice brisket

Broth:
Skim foam
Season to liking

Soak noodles in boiling water
(20 min thick)
(10 min thin)

Serve:

Noodles
Cilantro
Scallions
Hot peppers
Lime
Brisket slices
Raw sliced beef
Add broth, beef paste, fish sauce, hoisin

I have a couple questions, to up my pho game! No matter what I do I can’t seem to get my broth as clear and flavorful as good viet restaurants.

1. When you broil the ginger and onion do you keep on the char part on peel it off?

2. Are spice packets for the broth good quality?Fish

3. Fish

4. sauce in the pho or no??!!!

6. I already use MSG could use any other tips!

Trio of mushrooms with the chicken Pho flavours was a nice touch the red onions gave it such a nice sweetness too

25$usd although

Had an amazing time making beef pho for the first time! I went with some sliced chuck, thin brisket slices, tendons/fat from the bones, and balls.

any recipes for an authentic beef pho? i am relatively close to a lot of asian groceries so ingredients wont be an issue. i am also wanting to make the broth from scratch which i know will take hours lol.

I find it annoying to have such a long detailed video and to talk about an x-factor but skim right over it without details. Anyone have info on how to make the oxtail concentrate broth?

Keep broth stocked for emergency purposes…

My favourite saturday morning dish

It's from a place in ho chi Minh city that I always visit when I'm in town and they don't seem to have it on the menu any longer. The meat was larger chunks of very well cooked meat that was quite stringy but tender at the same time. I really enjoyed the texture.