No end result in an actual pho? Why would you do that to us?
MTCarcus
Looks legit, I was told you want the onions more burnt the that, but that’s just nit picking. I’m sure it will taste wonderful.
LifetimePresidentJeb
Ingredients and step by step? I’m a noob
kytran40
The spices should only be steeped in the broth at the end for ~45 min
smotrs
Which gives did you use? I usually have short ribs and shank when I make.
Adventurer2022
I have a lot to learn. But it’s a fun journey!
koukidori1
You gotta char those onions straight on the burner on high
foxfire1112
tip, wrap your spices in a cheese cloth so it becomes a kinda of spice teabag and just weigh it down with something. Then it’s easier to just take out
neptunexl
Can.. we be friends?
karmicrelease
Looks good! The onions need more char for my taste, but that is an easy fix (or if you like it better this way, you do you!)
i_hateeveryone
No garlic, you need ginger. Also use marrow bones and Knuckle bones, it will make a better mouthfeel and flavor broth.
brujabella
OP every time I have intentions to post my final product it’s too late lol There’s so many pics – like puzzles Anyway I have a question: how do u make the broth light? As in less layer of fat. Mine sometimes looks thick and oily even with skimming
ComprehensiveOil6890
Tip If you want your broth to be clear use daikon
GroundControl2MjrTim
Get a chinois (it’s a strainer) if you’re going to do this a lot. Don’t over toast the seeds and if you have a gas stove just put those onions directly on there and burn them a bit. You’re well on your way friend.
14 Comments
No end result in an actual pho? Why would you do that to us?
Looks legit, I was told you want the onions more burnt the that, but that’s just nit picking. I’m sure it will taste wonderful.
Ingredients and step by step? I’m a noob
The spices should only be steeped in the broth at the end for ~45 min
Which gives did you use? I usually have short ribs and shank when I make.
I have a lot to learn. But it’s a fun journey!
You gotta char those onions straight on the burner on high
tip, wrap your spices in a cheese cloth so it becomes a kinda of spice teabag and just weigh it down with something. Then it’s easier to just take out
Can.. we be friends?
Looks good! The onions need more char for my taste, but that is an easy fix (or if you like it better this way, you do you!)
No garlic, you need ginger.
Also use marrow bones and Knuckle bones, it will make a better mouthfeel and flavor broth.
OP every time I have intentions to post my final product it’s too late lol
There’s so many pics – like puzzles
Anyway I have a question: how do u make the broth light? As in less layer of fat. Mine sometimes looks thick and oily even with skimming
Tip If you want your broth to be clear use daikon
Get a chinois (it’s a strainer) if you’re going to do this a lot. Don’t over toast the seeds and if you have a gas stove just put those onions directly on there and burn them a bit. You’re well on your way friend.