jules Posted January 25, 2012 Share Posted January 25, 2012 damn it baph. Link to comment Share on other sites More sharing options...
essines Posted January 25, 2012 Share Posted January 25, 2012 I'm gonna get me some as soon as the doctor let's me go. Link to comment Share on other sites More sharing options...
pattern recognition Posted February 1, 2012 Share Posted February 1, 2012 http://steamykitchen...e-soup-pho.html i had only had pho once, and while i liked it, i can't believe how amazing it was when i tried the linked recipe and made it myself. at this point i'm considering making a pot of broth every sunday so i can have it whenever i like during the week. pics: (they don't do it justice, it was amazing. the beef doesn't look that great in the photos--the only cut i could find that worked was brisket, and it wasn't a great piece of meat. but no matter, it was all delicious.) my local grocer also didn't have bean sprouts, which sucked... Link to comment Share on other sites More sharing options...
Guest iep Posted February 1, 2012 Share Posted February 1, 2012 http://steamykitchen...e-soup-pho.html hell yeah, that soup just went on the short-list. looks tasty, pattern, but i wouldn't use brisket for this. good job on working what you got an keeping it raw (rare) y0 Link to comment Share on other sites More sharing options...
pattern recognition Posted February 1, 2012 Share Posted February 1, 2012 http://steamykitchen...e-soup-pho.html hell yeah, that soup just went on the short-list. looks tasty, pattern, but i wouldn't use brisket for this. good job on working what you got an keeping it raw (rare) y0 yeah, i hit my grocery store at just the wrong time--the brisket was the only cut they had that came close to working. i definitely would have preferred flank or skirt, or maybe even some tenderloin. gotta be rare (raw)! this was really damn good. Link to comment Share on other sites More sharing options...
vamos scorcho Posted February 1, 2012 Share Posted February 1, 2012 i plan to make some next week, may take some preparation and time. pattern recognition, what are those crispy things you had with it? Link to comment Share on other sites More sharing options...
pattern recognition Posted February 1, 2012 Share Posted February 1, 2012 i plan to make some next week, may take some preparation and time. pattern recognition, what are those crispy things you had with it? it's my version of something i had at a sushi place in minneapolis, which they call "mofu asparagus". it's just asparagus and a wasabi/cream cheese mixture wrapped in a wonton wrapper and fried. i serve them with a dipping sauce that's japanese mayo, soy suace and finely chopped cilantro. damn good. edit: recipe mofu asparagus w/ cilantro tosa sauce for the asparagus: 1 bunch asparagus 1 package wonton wrappers 1 packatge cream cheese 1 tube wasabi for the tosa(i think tosa traditionally has a lot more going on than just soy, but this works): 1 cup japanese mayonnaise (regular mayo will work if it's all you have) 3 tbsp soy sauce 1/4 cup cilantro, finely chopped for the wasabi/cream cheese mixture i mix it to taste. some people like it with just a little wasabi, i like quite a bit, but too much overwhelms everything else. i would say maybe for 1/2 package of cream cheese i would try 1-2 tbsp of wasabi. the same goes for the tosa sauce. the 1 cup mayo/2 tbsp soy sauce/1/4 cup cilantro is just kind of a guess, i just know what tastes good to me! directions for the asparagus: mix cream cheese and wasabi. cut of the ends of the asparagus, then cut the stalks in half. to roll them, place a wonton wrapper down, lay maybe 1/2 to 1 tsp of the wasabi/cream cheese mixture from corner to corner, then lay an asparagus piece on it. wet the edges of the wrapper slightly, fold it corner-to-corner, dab a bit of water along the edge, then roll the whole thing up. fry in oil until lightly brown. sauce: mix japanese mayo, soy sauce and cilantro. adjust each as desired. Link to comment Share on other sites More sharing options...
Guest iep Posted February 2, 2012 Share Posted February 2, 2012 aspargus with soup tomorrow. fuck yesh. Link to comment Share on other sites More sharing options...
Zephyr_Nova Posted February 2, 2012 Share Posted February 2, 2012 btw I totally changed my position on pho. Been eating it on the regular since October, probably more than any other restaurant meal. I'm sorry I said it wasn't that great earlier in the thread. I was out of line. Link to comment Share on other sites More sharing options...
vamos scorcho Posted February 6, 2012 Share Posted February 6, 2012 i plan to make some next week, may take some preparation and time. pattern recognition, what are those crispy things you had with it? it's my version of something i had at a sushi place in minneapolis, which they call "mofu asparagus". it's just asparagus and a wasabi/cream cheese mixture wrapped in a wonton wrapper and fried. i serve them with a dipping sauce that's japanese mayo, soy suace and finely chopped cilantro. damn good. edit: recipe mofu asparagus w/ cilantro tosa sauce for the asparagus: 1 bunch asparagus 1 package wonton wrappers 1 packatge cream cheese 1 tube wasabi for the tosa(i think tosa traditionally has a lot more going on than just soy, but this works): 1 cup japanese mayonnaise (regular mayo will work if it's all you have) 3 tbsp soy sauce 1/4 cup cilantro, finely chopped for the wasabi/cream cheese mixture i mix it to taste. some people like it with just a little wasabi, i like quite a bit, but too much overwhelms everything else. i would say maybe for 1/2 package of cream cheese i would try 1-2 tbsp of wasabi. the same goes for the tosa sauce. the 1 cup mayo/2 tbsp soy sauce/1/4 cup cilantro is just kind of a guess, i just know what tastes good to me! directions for the asparagus: mix cream cheese and wasabi. cut of the ends of the asparagus, then cut the stalks in half. to roll them, place a wonton wrapper down, lay maybe 1/2 to 1 tsp of the wasabi/cream cheese mixture from corner to corner, then lay an asparagus piece on it. wet the edges of the wrapper slightly, fold it corner-to-corner, dab a bit of water along the edge, then roll the whole thing up. fry in oil until lightly brown. sauce: mix japanese mayo, soy sauce and cilantro. adjust each as desired. thank you very much. i'm beginning to plan my attack a day a head. this looks like it will be time consuming. Link to comment Share on other sites More sharing options...
Zephyr_Nova Posted February 28, 2012 Share Posted February 28, 2012 Had me some midnight pho tonight. Link to comment Share on other sites More sharing options...
Zephyr_Nova Posted February 28, 2012 Share Posted February 28, 2012 Oh I'm far from mastering it. I'm just determined to get broth, noodles, meat and sauce in every bite regardless of how awkward and messy it is. When I eat pho it's a war zone between me and my bowl. Link to comment Share on other sites More sharing options...
Ethel Posted February 28, 2012 Share Posted February 28, 2012 Someone please help me find some good pho in Northern New England. If possible in and around Maine; shit I haven't had good pho since living in the south. Link to comment Share on other sites More sharing options...
o00o Posted February 28, 2012 Share Posted February 28, 2012 I just found a very good pho place and even invited friends there. its addicting Link to comment Share on other sites More sharing options...
Zephyr_Nova Posted February 28, 2012 Share Posted February 28, 2012 didn't you have a bigass beard before? I fear to picture the aftermath Haha yeah, but luckily that was before I jumped on the pho bandwagon. I did go out for pho at least once during my viking beard phase, shortly after (and because) this thread was made. Sadly there are no pics to immortalize the event. Link to comment Share on other sites More sharing options...
QBLA Posted June 16, 2012 Share Posted June 16, 2012 I had some yesterday for lunch. The chicken one... I haven't ventured into beef territory yet. Link to comment Share on other sites More sharing options...
modey Posted June 16, 2012 Share Posted June 16, 2012 I've been hammering pho lately. It really floored me on wednesday though; I had amazing laksa for lunch, and then decided to get pho for dinner. I almost couldn't move afterwards! It was so awesome though. Got beef satay skewers as well for breakfast the next day, fuck yeah! Link to comment Share on other sites More sharing options...
J3FF3R00 Posted June 16, 2012 Share Posted June 16, 2012 I did Pho City twice this week... because of my cold. My jam there is the Charbroiled BBQ pork pho w/ hoisin, sriracha, jalepenos, pepper sauce and the basil and bean sprouts. It's so good. I have no need to try anything else. Link to comment Share on other sites More sharing options...
Squee Posted June 16, 2012 Share Posted June 16, 2012 I had some yesterday for lunch. The chicken one... I haven't ventured into beef territory yet. The chicken + lemon coconut milk one? Link to comment Share on other sites More sharing options...
syd syside Posted June 16, 2012 Share Posted June 16, 2012 Ive only had tofu/vege and beef ones... both are unbelievable Link to comment Share on other sites More sharing options...
Guest couch Posted June 16, 2012 Share Posted June 16, 2012 damn watmm damn yall gots a pho thread oh snap! A friend of mine got me into eating it, she has shown me the light because this shit is good. I like normal beef pho. The restaurant we go to has about 8 different kinds of it, lots of them seafood varieties. I'm not digging it as much in the nasty summer. But when it starts to get cold I'll be eating pho more often. Link to comment Share on other sites More sharing options...
Joyrex Posted June 18, 2012 Share Posted June 18, 2012 I had some yesterday for lunch. The chicken one... I haven't ventured into beef territory yet. The chicken + lemon coconut milk one? That's a Thai dish... Tom Kai Gai... one of my favourites. The lemongrass in it makes it super delicious and pairs well with the coconut milk. I had some yesterday for lunch. The chicken one... I haven't ventured into beef territory yet. The thinly sliced beef Pho is best... I'd stay away from the meatball Pho and the others that use less-desirable parts of the cow... Link to comment Share on other sites More sharing options...
encey Posted June 18, 2012 Share Posted June 18, 2012 My wife ate her pho with tripe proudly! Link to comment Share on other sites More sharing options...
QBLA Posted June 18, 2012 Share Posted June 18, 2012 I had some yesterday for lunch. The chicken one... I haven't ventured into beef territory yet. The chicken + lemon coconut milk one? It was Pho Ga Link to comment Share on other sites More sharing options...
baph Posted June 18, 2012 Share Posted June 18, 2012 Pho Ga is pretty good, especially with the little side dish of garlic dipping sauce that a few places provide to accompany the Ga variety Pho Cafe on Sunset in Echo Park/Silverlake does it really well. Also, try the Lemongrass Steak and Eggroll Bun on warmer days. Not my pic; looks way better in person, and I don't usually do the shrimp. But this stuff satisfies on a hot day the same way pho satisfies on a cold one. Those egg rolls are like crack. Better than crack. Fuck they're good. This place is my go-to. It's amazing. The clientele is a little hipster, due to location, but whatever, those hipsters are choosing their Vietnamese food correctly. Cash only, no sign out front, pure flavorsex inside, quickly served. Jefferoo, go there sometime. I think you'll like it. Went there again last night, had to fap about it in this thread today. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.