[The Professor]

You really don't want to make Pho at home. I have, it is a PITA and you end up with soup...

But you end up with one hell of a great soup...and it's phenomenal meal.
(...and come on, it's not all that difficult to make!)
 

[fatdogale]

There is a restaurant in Davis called the Pho King. 

There was one in south Everett (WA) called Pho Kim.  I thinnk they've either closed or changed their name...I went to take a picture of the sign recently, and it's no longer there.

[bluesman]

On a cold winter day it's the best for warming you up. I love the flavor of the broth. The combination of fresh mint, cilantro, basil, bean sprouts, lime, sliced chili peppers are some of my favorite in this dish. I also like to add some Sriracha hot chili sauce to give it some energy. 

[1vertical]

Well took the plunge and made my 1st Pho.....Not a bad effort but needs some tweeking.
Slow boiled (160*f) for 5 -6 hours  several marrow bones and a pound+ of oxtail...skimmed
and seasoned with the charred onion and ginger root chunk/ and Pho spice mix.
Had some fresh hot and it was good but Not as good as the restaurant....
Let it cool overnite and skimmed the fat off....poured the clear off the sediment
and added a little bit of chicken boullion....this made it more better....
My new friend at the restaurant gave us some Bahn Pho noodles and they were
great in the mix.....i have a gallon of Pho to eat/freeze leftovers and savor....tweek;....
this soup rocks!  (the meat off the oxtail is good delicacy too)

[pinnah]

Wow.  My gal would freakout pho sho ifn I boiled bones and oxtail in the house for 5 hours...



 

[euge]

Wow.  My gal would freakout pho sho ifn I boiled bones and oxtail in the house for 5 hours...



 

But it is just a normal stock/broth making process. And it isn't boiled but simmered.

[1vertical]

But it is just a normal stock/broth making process. And it isn't boiled but simmered.

+1  ^^^  Mashed in at 160*f (5hr.) melting collagen....skimming always....

[deepsouth]

i love pho sooooooo much.  i wish it were easy to make at home, but we have so many good vietnamese places, it makes no sense to try.

[MDixon]

Since this thread is still alive I might as well suggest the Pho alternative from the Asian market which comes in a bowl and you open two packets and add hot water. Even has it's own foldable fork. It's called Pho Bo and works well when you need an instant Photernative.

[1vertical]

One must have the availability of an Asian Market.....that leaves BFE out 

[euge]

I have four or five LASS within three miles of my house. One of them smells really weird at times. It's obviously my favorite.

[bluesman]

Oh the Pho...this clip is cool. 

This is where the goodness of real Pho is born. I still want to try to recreate this dish.

http://www.youtube.com/watch?v=PsSiA-JHm0U

[ultravista]

I too love Pho and often make it myself, no oxtail or bones though, just a good cut of beef from Sam's Club. I usually get a roast that's marked down for quick sale, hack it up into a few chunks, salt & pepper it before broiling it a bit.

I throw in cinnamon, clove, star anise, onion and ginger into the boil. I also supplement it which chicken stock. Yeah, chicken stock in beef Pho sounds odd but many restaurants do the same, so does my Laotian mother-in-law. Depending on the batch size, I also add a few beef bouillon to richen the flavor.

There are a ton of great recipes to start with, then like our beer, jump into it and add your own flair. I really dig a lot of cinnamon (stick), clove, and star anise in my batch. It really adds fragrance and a wonderful taste.

http://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html

[lornemagill]

i live behind a pho restaurant and try to go once a week.  one of my favorite foods.  look to see if there is an authentic ramen house near you, there is one in austin and its amazing.

[1vertical]

I too love Pho and often make it myself, no oxtail or bones though, just a good cut of beef from Sam's Club. I usually get a roast that's marked down for quick sale, hack it up into a few chunks, salt & pepper it before broiling it a bit.

I throw in cinnamon, clove, star anise, onion and ginger into the boil. I also supplement it which chicken stock. Yeah, chicken stock in beef Pho sounds odd but many restaurants do the same, so does my Laotian mother-in-law. Depending on the batch size, I also add a few beef bouillon to richen the flavor.

There are a ton of great recipes to start with, then like our beer, jump into it and add your own flair. I really dig a lot of cinnamon (stick), clove, and star anise in my batch. It really adds fragrance and a wonderful taste.

http://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html

In the above Pho I made, I added chicken stock and it did improve the end result amazingly.