I had an idea because whenever I make pho, I make a lot. Eating pho for two weeks straight makes me get sick of it, so what if I used the pho broth in other recipes where I usually use beef broth? Has anyone tried this? If so, how did it go? Also, here is a photo of the time I made pho in my dorm kitchen. I shared it with people because my college has shit Vietnamese food.
My favorite pho place. Meatballs and tendon are my favorites!! Sooo good. No I did not add sriracha or hoisin.
I know you guys aren’t a fan of spice but I am!
I couldn’t find basil or thai basil</3
I did buy a tin can of bean sprouts that I used as garnish post pic<3
I was able to find every spice needed for the broth at home, didn’t use a black cardamom tho cs I didn’t have it.
I’m south asian and have been obsessed with pho!! I’m actually so proud of this
thank you that is all<3
First time having it with fresh noodles, super good.
I'm considering making a big batch of pho and then freezing the broth in containers so I can have some fairly quickly when the family and I get a craving. Does anyone else do this? I do this with chicken stock but am curious if there's anything special about pho that I need to consider?
TIA
Love their broth it's super addictive, good heat too. Local restaurant that we have (probably 10-15 serve their own take on it).
if you love spicy, must try this thai chili oil
Any recipe adjustment to make it a summer treat?
I thought Spicy Peanut Satay Pho was a North American thing, but it seems like its almost isolated to my Province of Alberta in Canada entirely. A rich creamy broth “pho” unlike many out there. We also have a LOT and i mean a LOT of authentic Vietnamese places, but this is something I discovered when I moved to Calgary 10 or so years ago.