Since everyone at home like Vietnamese Noodle so much, I thought I should try to make it at home. Last month, I went scouring for the ingredients to make the beef broth and found them in a Vietnamese grocery store along Kingsway (near Main). The Beef Flavoured Pho Soup Base costs $8.99 and is used to make 20 bowls of soup!
The soup base had been sitting in the shelf for a long time because according to the cooking instructions, it takes over 2 hrs to make. Along with that, I was mulling over how is the family going to finish off 20 bowls of Pho soup. Anyway, I finally gotten down to making it over the long Easter weekend. I must say it was more successful than I anticipated. The soup was better than any we have tasted in Vietnamese Restaurants … well, according to everyone in my family anyway. We have chunkier meat which we felt tastes better than the thin sliced beef we were served in restaurants.
You know what is the bad thing about this? We have been eating this for three consecutive meals (yesterday’s lunch and dinner and today’s lunch!) and we have quite a bit left! I am certainly going to make it again but I will think of how I am going to give away some to friends.
Here are some interesting facts about Pho on Wikipedia: http://en.wikipedia.org/wiki/Pho
- 3 – 4 lbs of beef flank (or brisket)
- 1 lb beef tendon — since I could not buy them, I got the marinated/cooked ones from T&T
- 1 bulb onion
- 2 piecese of ginger
I also bought 1/2 lb of beef tripe since Norm and Marc likes them. I also bought 1/2 lb of beef balls.
Please note, you need to have a 2 gallon pot to make the Pho soup.
Let me know what you think. I know this is not as authentic as Vietnamese makes it. For instance, I was told that I should use cow bones to make the broth and I should get the butcher to slice the beef meat real thin. Anyway, I know Kathy/Andy from Portland is an expert in making Pho … any tips to make this better?