What the pho???

originally posted by: TrulyColorBlind

originally posted by: REDMORGAN
I will also add that if it is not made with nearly rotten fishheads that forever sink up the house, it's not authentic Pho.

It depends on what kind of pho you make. I make pho ga often and it doesn't have fish in it, it's chicken based.

To the OP, that last picture looks really delicious! Just last night, I found a recipe for fish ball noodle soup that uses udon noodles. I can't wait to try it, because, as like you, I really like soups as well.

I never make or eat Pho. My wife came to the US during President Fords "Airlift" project that saved many of our Viet allies.
Evidently Pho can mean almost anything, like soup or stew. The one commonality in every pot is spoiled seafood. If you don't have that it ain't Pho.

When we married in '82, I got the whole fam and I could not be happier about that. That said, my clothes and everything else has smelt of bad fish ever since.




My

a reply to: TheAlleghenyGentleman

Dude! Whatever. I aint got time to answer all those questions. Also forgot most of them as it was a cooking phase I went through many many years ago.

Google is you friend. Or? At least most times, sometimes its not, I would not trust google all the time. But?

Type in all those questions into google. And you will get the answers to each and every one of them.

Thereby saving me from so much typing here. I'm so over pho. Avocados is were its at.

a reply to: TheAlleghenyGentleman

That looks incredible.

a reply to: yeahright

Thank you. I put a lot of thought into it. That will be the first of my many pho soups.

I have been creating a menu for when it’s time for the leap

a reply to: TheAlleghenyGentleman

I've had pho many different times made by different people & restaurants. I just
don't like it.
I think my palate is so used to the spices and scents of Korean, some Chinese and Japanese soups, that pho just throws
me off. I think it is the cinnamon, star anise and clove. Maybe those are imprinted in my brain as sweet and not savory.
Every time I see it, it looks so good, but the flavors just don't do it for me. I know a lot of people really love love love it.

a reply to: JAGStorm

Maybe this blanquito makes it different

a reply to: TheAlleghenyGentleman

Looks amazing, I'd eat it now even though it's 95* here.

a reply to: AugustusMasonicus

Thanks man. It has a great flavor. The broth is truly outstanding

a reply to: TheAlleghenyGentleman

I bet, just the amount of time and the process makes me think this is complex and delicious.

Where you thinking of opening when you do get around to it?

a reply to: AugustusMasonicus

No idea. I am working through recipes to put on a menu.

Jeweled rice. Whole fried fish (potato starch). Little fried fishes….

Quail marinated in fermented coconut vinegar

Pho / ramen broth

Mostly rice….

French omelette (indian chaat) smothered in indian/mexican pepper sauce

Hand pies / empanadas/ patties…….
I like triangle shape

Im have a working menu

Im just not there yet financially. Im getting closer

a reply to: TheAlleghenyGentleman

I like where you're going with the menu. There was a French/Vietnamese fusion place in Jersey City that was stupid good right up until they closed due to the owners falling out.

Two words: Kimchi French fries. It was like Asian poutine, I couldn't stop eating it.

originally posted by: galadofwarthethird
a reply to: butcherguy
Ha! I think in some places and countries they eat fermented fish on there bread, like some people here put butter on toast.


A bit of fish souse in peoples soups is the least of it. Fermented fish? My cat likes that stuff.

I have eaten it on bread. I put it on rice.
Sometimes I mix it with rice wine vinegar and just a bit of sugar to drizzle on things, for instance fried potatoes... instead of ketchup.

My kids won't even try it after I got them to smell it once.

a reply to: AugustusMasonicus

Curds? Quark? Which cheese?

a reply to: TheAlleghenyGentleman

I don't rememberries.

a reply to: AugustusMasonicus

I dont know how kimchi and cheese works. Somebody teach me

Muy triste

originally posted by: TheAlleghenyGentleman
I dont know how kimchi and cheese works. Somebody teach me

Muy triste

It worked, I looked at their old menu: cheddar and jack.

Place was called Kraverie.

a reply to: AugustusMasonicus

I almost took this other job as head chef but I wasn’t sold on the owner or concept.

Dude, for christ sake, guy was hell bound about putting a matzo ball sandwich on the menu. Like wtf

Cracker sandwich

a reply to: TheAlleghenyGentleman

Yeah, no, hard pass on that. Too much chef ego with that concoction.