Quote:
Originally Posted by miss_crayon
First time making pho!! I have to say, I was quite impressed with myself considering I've never done this nor am I Vietnamese. Broth took me 2 days to make but in the end..turned out a bit fattier than expected (used oxtail).
My only beef (haha!) was that I used the thicker rice noodles and it soaked up the soup base WAY too fast. I should have ran cold water over it right after to stop it from cooking any longer but forgot this step  |
Pro tip: buy the fresh ban pho from T&T. It's located where the fresh thick Chinese rice noodles are and come in 1lb vacuum bags I think. Boil in water for a minute or two to get out the starch and place in bowl then ladle on the broth. Fresh stuff won't suck up soup as much as the dry stuff. Also, if you insist on the non-fresh and dry stuff, soak the dry noodles in warm water for a while until they don't break from bending them before boiling it.
Source: My ex is Vietnamese, I learned from her mom.