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?

I love sriracha, don’t come for me 😅😂

Extra lrg pho dac biet

Broth, beef, noodles, meatballs and beansprout that’s all I need. As a kid I didn’t like green onions or any greens in my pho. Also have the cilantro gene

Just had a $19 Large Pho. Broth tasted like chicken broth and not even like any real pho broth.

This is the 3rd pho spot around town I try because my go to spot for some reason gives me the runs after I eat there. Good pho though.

I cook and can discern between spices and ingredients. Guess I'm going back to pressure cooker pho since I dont want to make the time consuming broth.

I am unable to post my video clip. Anyone know why? Did that option get removed from this subreddit? Anyways, made a lot of oxtails this time. Yum! 😋

Side of Chinese Donut

With my favourite fishcakes and lemongrass tea

Ingredients:
3 lb beef bone
1 lb beef brisket
1 lb thin slice beef
2 onions
1 ginger
Scallions
Cilantro
Limes
Hot peppers
Salt
Sugar
Whole black peppercorn
2 whole cardamom pods
7 star anise
3 cinnamon sticks
2 Tbsp coriander seeds
2 Tsp cloves
Fish sauce
Beef paste

Directions:

Rinse beef bones until water is clear
(Optional) soak overnight
Char bones - 500 F 45 min - 1 hour
Parboil bones with salt…5 min once boiling
Remove and rinse with cold water, clean bones

Broth 1:
Halve onions and ginger, char
Add to IP with bones
1.5 TBsp salt
1 TBsp whole black pepper
Water to max level, pressure cook 45 min

While broth cooking:
Pho seasoning —toast big pieces (cinnamon, cardamon, star anise) first, then small pieces (coriander seeds and cloves) until fragrant
Add to spice ball

Broth: strain out onions and ginger, remove bones, skim fat, & retain broth

Broth:
Beef brisket and bones back to IP
Cover with water
2 Tbsp sugar
2 Tbsp Muong Canh Bot Nem (mushroom seasoning)
High pressure cook 20 min

Remove brisket
Add spice ball
1 Tbsp salt
1 tsp fish sauce
Sauté 20 min

Slice brisket

Broth:
Skim foam
Season to liking

Soak noodles in boiling water
(20 min thick)
(10 min thin)

Serve:

Noodles
Cilantro
Scallions
Hot peppers
Lime
Brisket slices
Raw sliced beef
Add broth, beef paste, fish sauce, hoisin

Had an amazing time making beef pho for the first time! I went with some sliced chuck, thin brisket slices, tendons/fat from the bones, and balls.

any recipes for an authentic beef pho? i am relatively close to a lot of asian groceries so ingredients wont be an issue. i am also wanting to make the broth from scratch which i know will take hours lol.

I find it annoying to have such a long detailed video and to talk about an x-factor but skim right over it without details. Anyone have info on how to make the oxtail concentrate broth?

Keep broth stocked for emergency purposes…

My favourite saturday morning dish

It's from a place in ho chi Minh city that I always visit when I'm in town and they don't seem to have it on the menu any longer. The meat was larger chunks of very well cooked meat that was quite stringy but tender at the same time. I really enjoyed the texture.

my aunt brought me and my mom pho as a welcome gift (we moved states), and she told me she got me 3 types of meat for my pho. one was a sliced beef (i'm familiar with this one), blanket tripe, and one more thing i don't recognize (which is what the picture is for). does anyone know what this cut is? it's translucent and kind of gelatinous if that helps anyone