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Home Cooking Vietnamese Soup Beef Beef Stock Pho

REAL pho eludes me!

freedy | | Apr 8, 2013 09:04 PM

I've tried everything I can find in my pursuit to make restaurant quality pho and I just can't figure it out. I've made numerous batches of pho bo and pho ga trying everything I possibly find.Different recipes, techniques, ingredients and it's just not happening. It's good but not anywhere close to the league of the heavenly goodness of a good pho shop.

I char the ginger and onions and I briefly dry fry the spices in a frying pan and heat them up until they excrete their personality. I've tried obscene amounts of bones an simmer them for 8 hours (for beef). I've tried fish sauce, MSG, varying quantities of salt, rock sugar, and on and on. I've followed various experts recipes to the T and it's just not happening.

Does anyone know how to make pho that's restaurant quality? Anyone worked in a pho restaurant? What the heck is the secret? Could I be doing something royally stupid?

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