Does anyone have a recipe for a really, really god stock for Pho?
I swa Rick Stein praising this Vietnamese soup on his series "Rick Stein's Eastern Odyssey". He tells how important the stock is for the dish, and then mentions that the best stocks are from Bangkok where they are simmered for 24 hours.
I've searched around a bit, and even though there are a few decent recipes around, a depressingly big number of them start with the sentence "Empty the content of the bag in a large pot.."
That's not what I'm after. I want to make one of the really, really good ones so I can impress my Vietnamese friends (foreign students that are clueless in the kitchen).
There must be some good recipes available somewhere. This soup is close to religion in it's homeland.
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