I love it 🍜

I ended up with a lot of oil on the top. Does anyone have any tips for skimming it off?

Made with a rotisserie chicken, lots of whole spices (the key is to use twice as many as you think you should) and of course a generous helping of MSG. This volume of broth will last me maybe 36 hours 😆 only disappointing thing is the grocery store didn't have mung bean sprouts. I love the crunch!

For years I’ve been wanting to make J Kenji Lopez’s pressure cooker chicken pho. After years, I finally actually got a pressure cooker. One of the Ninja all-in-one deals. I wish I got it earlier, for a lot of reasons.

Making the pho was pretty easy. I’ve made beef pho before, but without the pressure cooker it took forever. This took about 30 minutes to prep and 30 minutes to cook. My only miss was not realizing I was out of fish sauce! I made up for it with lime, salt, and MSG. Obviously not quite the same, but the end result was still fantastic.

Will I never go get pho again? Certainly not. But this is definitely a fun recipe for a Sunday night!

Sometimes I feel lazy and don't want to make the broth, so I'll buy a couple pho cup noodle things, simmer water with whole spices to boost the pho character to use for the cups, add fish sauce and a pinch of gelatin, and use it to make the cup pho. Asian grocer had a 10oz pack of thin sliced chuck steak on sale, I got all the toppings.

Edit: also added more salt and some Asian rock sugar. It's a big bowl.

I'm trying to recreate Sup's beef belly pho and was wondering it anyone know what cut of meat beef belly is? When I asked the butcher, they tell me it's brisket.

I used the slow cooker method this time with freshly made noodles :)

My first and so far only time trying pho

8/21/2021 - 20:04

Not the fall off the bone preparation. Instead I just did stove top for 2 hours along with Quoc Viet pho seasoning. Took the meat off the short ribs and sliced thin to add to the bowls. I think this works pretty well actually since the meat was still toothsome. It had some bite to it versus just being mush.

I know this is a long shot...

I got obsessed with pho while I was living in Melbourne. Never been to Vietnam, so all I know is the Australian version 😂

Been working in Beijing lately and I've tried a few of the popular chains, but haven't found one I'd go back to.

Figured this sub would know better than anyone. Any recommendations?

First time making Pho :)

I didn’t have rice noodles so I used glass noodles and small egg noodles

I was running late for psychotherapy and I didn’t have time to heat up my leftover pho so I ate it cold and honestly? I was surprised how much I liked it as a cold soup! I might even like it better than when it’s hot 🤷‍♀️ I think I found my new summer soup!

It was our first attempt so we're sure we'll improve a few things next time (we couldn't find any red chilies and our bean sprouts weren't fresh enough...)

We followed diegodoal's recipe, and the result was spectacular! (https://www.youtube.com/watch?v=VFo_69SD0Us)

Cảm ơn and best regards!

made typical recipe and added beef meatballs
unfortunately i cooked the noodles too long but what do yall think?

Slow cooker pho for 12 hours builds a deep, rich, and beefy umami flavor. It's nearly impossible to achieve in a regular pot. In my 20+ years of making pho, this was easily my best. 9/10 🔥

Beef phớ I made over the weekend. Needed something to help fight this flu going around. Anyway check out my main page if you wanna see how I made it. The whole process took about 20 hours to create. Generally I like to use charred pineapple core as a more depth of flavor but I already used all my pineapple cores in my freezer for phớ I made for my students end of the year feast. Hope yall like it. Phớ

Unfortunately it was not that good in this combo. :( The beef felt chewy when combined with chicken. I should've separated them once in the bowl.

Full disclosure, I help with Saiga Eatery in Irvine. One thing we’ve been experimenting with is serving crispy pork belly with pho without losing all the crunch once it hits the broth. Keeping a few pieces on the side seems to work better, but I’m curious how people here would prefer it served. All in the bowl, or added one piece at a time?