Vietnamese soup Pho....ummmmmmm

[WanganRunner]

Originally Posted by ronmcdon

Wow, never heard of the term 'French Sandwiches' (maybe it's GA slang, idk)
the only French thing about it is the use of baguette for bread.

Banh Mi sometimes also has pate in it, which is great because it's very rich and balanced out by the pickled vegetables, etc.

Now I want one. Maybe I'll drive to Eden Center at lunch today and grab a couple.

[1 88 U]

Originally Posted by ronmcdon

Wow, never heard of the term 'French Sandwiches' (maybe it's GA slang, idk)
the only French thing about it is the use of baguette for bread.

I was joking about the name because it is a French sandwich not Asian in origin.

[atom]

Originally Posted by 1 88 U

I was joking about the name because it is a French sandwich not Asian in origin.

Wat

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[1 88 U]

Originally Posted by atom

Wat

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We do not call them French sandwiches, but they could be because that is where they are from.

[atom]

Originally Posted by 1 88 U

We do not call them French sandwiches, but they could be because that is where they are from.

How is Banh Mi in any way French except for the baguette?

Someone mentioned the pate earlier, but even then it's not French because the pate in Banh Mi is way different than French pate.

[fliprayzin240sx]

Whats the egg noodle vietnamese soup called? Also, what kinda broth is it usually in? I'm thinking of trying it out but everytime I go to a restaurant, I just want Pho.

[WanganRunner]

Originally Posted by atom

How is Banh Mi in any way French except for the baguette?

Someone mentioned the pate earlier, but even then it's not French because the pate in Banh Mi is way different than French pate.

It's just generally a product of the French colonial influence in Vietnam. The Banh Mi would not otherwise exist and the pork liver pate would surely not be an ingredient had the French not been there. Granted, the bread and pate and really all of it have changed over time, and change daily depending on where you're eating one.

[Daniel.]

Originally Posted by fliprayzin240sx

Whats the egg noodle vietnamese soup called? Also, what kinda broth is it usually in? I'm thinking of trying it out but everytime I go to a restaurant, I just want Pho.

Usually called Mi.

The broth is an onion and chicken based broth, vs the beef bone and onion based broth in Pho.

Mi = Egg noodles.

Hu Tieu = Rice noodles in chicken broth. Sometimes mixed with Mi.

Personally I prefer some types of Mi over Pho.

[S14TEENZ]

Zombie bump

[Ineedastarter]

Whose got their grandmothers recipes they want to share?

I have about 8 pounds of ox tails and beef feet (respectively) and I just saw this thread. I was going to use it for ossobuco and demi-glace/general stock but now I'm intrigued as I haven't had a bowl since NYE.

[stiizy]

^^ Just look up recipes for it.

I think i'm gona have some Ms Saigon Pho for lunch today!!

[Daniel.]

Originally Posted by Ineedastarter

Whose got their grandmothers recipes they want to share?

I have about 8 pounds of ox tails and beef feet (respectively) and I just saw this thread. I was going to use it for ossobuco and demi-glace/general stock but now I'm intrigued as I haven't had a bowl since NYE.

Good luck. It takes forever to make good Pho broth.

[1on1]

^sadly, this is true.

[Ineedastarter]

Originally Posted by Daniel.

Good luck. It takes forever to make good Pho broth.

I'm an experienced grillardin, with a background as a Saucier so I had a class with a Vietnamese chef in culinary art school, however, all I could get out of her was... 'yes, I use ox tails, beef shanks, star anise, and cinnamon on a slow boil and occasionally skim.'

She wouldn't release more info, so I told her I was going to use kombu instead of cold water for my stock, thus creating a basic dashi for my stock for an 'extra' umami taste--mainly to throw her off into divulging more details, since with all the added ingredients even the most sensitive palate could hardly tell it was there. No dice.

I'm starting to believe Pho recipes are actually 20th century Soviet-KGB State Secrets or a map to buried French gold encoded in some vietcong dialect.

I suppose its like ramen stock, some people spend an entire lifetime refining it to their version of near perfection, so I can sympathize with their aloof nature, but its their version of a Swiss cartel; it seems like they're afraid of competition, and will use protectionist methods and a poor demeanor to fend off any potential onlookers.

I've seen the basic components on enough recipes, and even with them in mind and in my best attempts I only get to about ~80% satisfaction rate, which during a Norwegian winter I find its good enough. So, I guess this SoCal native is just going to have to come home, or ideally Vietnam, for a proper bowl of pho, huh?

[1on1]

Originally Posted by Ineedastarter

I had a class with a Vietnamese chef in culinary art school, however, all I could get out of her was... 'yes, I use ox tails, beef shanks, star anise, and cinnamon on a slow boil and occasionally skim.'

She wouldn't release more info...

I usually find this interesting because I have asked my friend's mom on how to make the broth and she gave me all the ingredients but not a how-to-guide. I think it's because they're used to keeping the family recipe within family. IIRC, you simmer and take out the excess fat but there's a certain temperature on how to do this.

God, I am craving pho now and places in San Diego sucks compared to the ones in San Jose...

[Daniel.]

Originally Posted by Ineedastarter

I'm an experienced grillardin, with a background as a Saucier so I had a class with a Vietnamese chef in culinary art school, however, all I could get out of her was... 'yes, I use ox tails, beef shanks, star anise, and cinnamon on a slow boil and occasionally skim.'

She wouldn't release more info, so I told her I was going to use kombu instead of cold water for my stock, thus creating a basic dashi for my stock for an 'extra' umami taste--mainly to throw her off into divulging more details, since with all the added ingredients even the most sensitive palate could hardly tell it was there. No dice.

I'm starting to believe Pho recipes are actually 20th century Soviet-KGB State Secrets or a map to buried French gold encoded in some vietcong dialect.

I suppose its like ramen stock, some people spend an entire lifetime refining it to their version of near perfection, so I can sympathize with their aloof nature, but its their version of a Swiss cartel; it seems like they're afraid of competition, and will use protectionist methods and a poor demeanor to fend off any potential onlookers.

I've seen the basic components on enough recipes, and even with them in mind and in my best attempts I only get to about ~80% satisfaction rate, which during a Norwegian winter I find its good enough. So, I guess this SoCal native is just going to have to come home, or ideally Vietnam, for a proper bowl of pho, huh?

The short answer to all of that? Yes.










Your post made me chuckle. Why? Despite what perceptions you may have that Pho recipies are akin to the closely guarded secrets of the Soviet era KGB (I'll ignore the obvious communism joke here har har), it really is that simple. Oh and onions. Lots of onions. Make it with love.

[fliprayzin240sx]

Originally Posted by Ineedastarter

Whose got their grandmothers recipes they want to share?

I have about 8 pounds of ox tails and beef feet (respectively) and I just saw this thread. I was going to use it for ossobuco and demi-glace/general stock but now I'm intrigued as I haven't had a bowl since NYE.

I've made it using this:

That, with some short ribs, extra onions and garlic...you got a good start with it. Its better than some restaurants I've had pho at in Norcal.

[dawagarage]

here is my stupid contribution to this thread

[kandyflip445]

^Awesome.

And yes the broth does take forever to make. It is that simple. Toast your spices, onion, and ginger before putting it in the broth.

[S14TEENZ]

Had some yesterday. Really like ordering the raw meat separately and letting it semi cook.
Really wanna try the homemade stuff.

[DALAZ_68]

had Pho about 3 times this past week and 1/2... so bomb... barely started eating it like 2 yrs ago...lol

[S14TEENZ]

I have been it since I was 7yrs old. 24 now and I love it.