Went to Pho Tam after class today - got the usual #1 large and it ended up pretty good; must better than last time when the beef was way overcooked.

you need to goto the one on nanaimo and 1st ave.
the good pho place has moved and the new owner now sucks.

I work near this place so I eat there once a week. Never disappointed. :thumbsup:

just had lunch at lemon grass in Richmond and it was good as usual

FUK THIS THREAD!!!!!! im stuck in the UK with no fukin pho. Ive been craving for the past 3 months. god dammit!!! im goin to order 2 fukin big bowls of thaison spicy pho when i get to vancouver fuk me.!

I will be posting my mom's recipe on how to make PHO. So for all you lovers out there who want to learn how to make it, I'll be doing it for you within the next month (I think) with pictures.

Pho Tau Bay in Surrey!

Please try to take pictures :D

had pho 101 again yesterday, had their usual special and chicken wings..

satisfied again.. too bad the guy working there thens to slack off a bit, but the cooks are fast and presentation is good :)

Once my gf has free time and she wants to eat it, I will do it.

I will be making PHO GA (chicken Pho); however, you if you want BEEF all you have to do is substitute the beef with the pho. However, the beef broth takes about 3 hours to to stand and boil. Whereas the chicken pho is 10 mins. Beef broth also tastes better the following day; however, chicken you can eat right away.

I meant take pics of your mom and gf but the pho is just as good! :D

Just kiiiiiiiiiiiiiiiiiiiidding!

I've yet to see true, authentic homemade pho.

Any Vancouverites out there:

Viet Do or Pho Hoa.

^ey! I didn't fail, i meant "any vancouverites out there, check out: ____ ___" XD

Here on RS. People fail posts for no apparent reason. Get use to it.

Actually, I think it is because you mentioned pho hoa.

Seriously man, if you even remotely think that place is good, you need to re-access your pho dining lifestyle.

Worse place ever. Totally agree.

http://www.rightwinged.com/images/ph...ugotitdude.jpg

"You got it, dude!"

+1 for how bad pho hoa is, went to the one in richmond... servers were "talking" in the back, floaters in the soup >.<
Confusing menu...
and did someone mention they reuse the soup?

^ small portions as well. I mean wtf. And the best thing is, they expect you to tip them, after not doing anything LOL

nahh pho hoa is not the worst place but it is one of them. golden train and the place on broadway and cambie are probably worse. Have you tried the salad roll at the broadway & cambie? 1 bite and i spit it out and threw it away, it was disgusting and this dude beside our table ate 2 of them like they were good. I couldn't believe anyone can even eat that sh!t. My gf wanted them and she ate half of one and couldn't even stand it. The place is dirty too.

I'll probably be making PHO next week (probably Sat). So for all of you want to know how it's done it'll be posted sooner or later.

^
Inviting us would be a much better idea. :D

Pho Tau Bay in Surrey, I think its 148 st and 108 ave? I'm not too sure about the address but it's in the same complex as Subway, Macs, The donair place [which I can't remember the name of] Anyways that place is pretty good, and they open til midnight on weekends.

Pho Tam by Surrey Central was pretty good too but I haven't been there in awhile so I'm not sure if the quality has gone down or not.

Thai Son [373 E. Broadway] is great for other Vietnamese food like bun bo hue, the crepes, caramelized fish or pork and that sour soup. I'm not sure about their pho though.

If anybody's interested, I got this pho recipe from a member on another forum:

The trick to making good pho broth is this: low and slow. After you first parboil the bones to remove impurities, you want to cook it on low heat and for several hours.

Here's the recipe:

Broth:
5-6 lbs of beef shank bones, with marrow
2 lbs of beef shank meet (trimmed off silver skin and fat)
2 onions, charred on the outside, then scrape away the burnt bits. (You can cook this directly over flames for 4-5 minutes.)
1 4-5" finger of ginger, charred the same way as the onions
6 full star anise pieces
8 whole cloves
3-4" cinnamon stick
1 1.5" thumb-size piece of yellow rock sugar
1 tablespoon salt
1 teaspoon white pepper
4-5 tablespoon fish sauce (adjust to your liking)

To cook the broth, first bring a pot of water to a boil. Put in the bones, then boil for 4-5 to let the impurities float to the surface. Dump out the pot. Make sure the bones are well rinsed so there're no loose bits.

Cover the bones with about 6-7 quarts of cold water. Add in onion, ginger, cinnamon stick, salt, fish sauce, and the shank meat. Wrap the star anise and cloves in a piece of cheesecloth, or put them in a teaball, so you can remove them later. This spice pack should be removed after about 2 hours, but you can leave it in longer if you want a more aromatic broth.

Bring the broth to a boil, then turn down to low heat. Remove the shank meat (not the bones) in about 60-70 minutes. Wrap up so it doesn't dry out, set aside.

Let the broth cook on low (or even simmer, depending on how much heat you have). The key is to not invigorate the broth too much. Skim off the scum and fat that float to the top, but do leave a bit of fat behind (it's delicious fat, man). Let it cook for 5-6 hours, but at a minimum 4 hours is needed. I find that after 6 hours, you get significantly diminished return when you cook it longer. So, longer cooking is really not necessary. That said, if you leave the broth overnight, it'll deepen in flavor.

That's it for the broth, it's pretty easy once you get the hang of it. Just let it cook on low, and you can go about your business, e.g. go to a local pub for a little bit.

As for the content of the bowl, I use sirloin meat (in the freezer for a few minutes, sliced thinly), beef meatballs (with tendons), beef tripe (optional), pho noodles (soak for about 30-45 minutes before cooking), thorny cilantro, cilantro, thai basil, mint, beansprout, lime, and onion (optional). (You don't need all of the herbs, but at a minimum get thai basil, beansprout, cilantro, and lime.)

Oh, if you like the tendon bits, once the both is done, take a small knife and trim off the tendon bits off the bones. (This is where I usually get my fill of tendons before other people get to them. )

------------------------------

If you've never seen pho made before, there's an extra chapter for you. After you've cooked everything, removed the bones, sliced the meats, etc.--crank up the heat and get a rolling boil going.

In a separate, smaller pot, fill with water and bring up to a boil. Take 1 serving of the soaked pho noodles, put in a strainer, then dunk in the boiling water for 3-4 minutes, until the pho is al dente. Take out, strain, put on the bottom of a large bowl.

Next, layer a few slices of the cooked shank meat, a few meatballs (cut in half), some tripe or tendon pieces (optional), then a few slices of the raw, thinly sliced, sirloin. Spoon the boiling broth over this, season with pepper if necessary. Serve.

At the table, have all the veggies (rinsed and dried), lime wedges, etc. arranged on a big plate. Have a container or a bottle of hoisin sauce, and sriracha, on the table as well. Let your guests help themselves to the veggies and condiments.

http://maps.google.ca/maps?rlz=1C1CH...ed=0CBAQtQMwAA

dude... there are pho places in the UK. i duno which city you're in though.

when I was in london for a few months there was no way I could go without pho.

I tried like.. 5 different places? they all were a rip off and sucked ass.

EXCEPT ONE PLACE. lol it's kinda far out, i forgot the area, and the name of the restaurant, but it was good. I'll ask my friend, she may remember but, i doubt it. anyways it was the only good pho restaurant in all of london, i swear.

and don't trust any review of any asian restaurant in england, i swear, the people there don't know what they're talking about when it comes to food.

if No 9 opened in chinatown there, they'd be the best Chinese restaurant... in all of the UK probably, i swear.