Beef Pho

[Fueling Around]

...
Thanks John. I would much prefer to make the broth but would cost to much to do. Even bones are expensive now.

Found that using hocks or soup bones to make beef barley soup.
Thoughts on switching to pork?

 

[BrianGSDTexoma]

Found that using hocks or soup bones to make beef barley soup.
Thoughts on switching to pork?

Not sure? I going to keep an eye out for the things needed to make beef broth. Got to thinking if I can make a big batch should be able to can the broth and use as needed. Crazy they get $6 lb for bones.

 

[Gonna Smoke]

Not sure? I going to keep an eye out for the things needed to make beef broth. Got to thinking if I can make a big batch should be able to can the broth and use as needed. Crazy they get $6 lb for bones.

Brian, I use beef shanks to make broth. I can get them for $4.99/lb. right now, which is ridiculous, but still the cheapest beef with bones available around here...

 

[BrianGSDTexoma]

Looks great Brian. Nice work.

Right now I’m boiling down some oxtail to make broth for some sort of a cross between Pho and Ramen. Should be delicious.

So how did this come out. I making the this again today but would like to find a way to make decent broth without cost to much. I have some Campbell's Condensed Beef Consomme thought about trying to fix up but axed the idea.

 

[SmokinEdge]

So how did this come out. I making the this again today but would like to find a way to make decent broth without cost to much. I have some Campbell's Condensed Beef Consomme thought about trying to fix up but axed the idea.

The oxtail makes delicious broth with all that collagen the broth is incredible. But the oxtail around here is around 11-12 bucks a pound which is crazy but that’s beef these day generally. I’m wondering if you can find beef bones? Or maybe try building broth with bone stock? That would be the cheapest way to get a good broth, then as far as meat in the broth you could do meatballs potentially? Just thinking out loud.

 

[BrianGSDTexoma]

The oxtail makes delicious broth with all that collagen the broth is incredible. But the oxtail around here is around 11-12 bucks a pound which is crazy but that’s beef these day generally. I’m wondering if you can find beef bones? Or maybe try building broth with bone stock? That would be the cheapest way to get a good broth, then as far as meat in the broth you could do meatballs potentially? Just thinking out loud.

This powder stuff actually pretty good. Looked at bones at the Asian market and man they $$. Thing is if it gets to expensive to make might as well go out to eat. We have a Pho place in town now but $20 a bowl. I found this chef i like doing one. I going to try next time.

 

[processhead]

Had an interesting meal at a Pho restaurant in the Bellaire part of Houston a couple years ago.

We ordered a couple of bowls and after we had finished, the cook came out of the kitchen with several pounds of beef knuckles and leg bones which he spread out on platters at the patrons tables.
The bones were from the last batch of stock, but were still full of bits of delicious meat, tendon, and fat. Everyone was picking the bones over like crazy. It was a wonderful and different eating experience.

 

[SmokinEdge]

Jet is a great Chef. That looks like a great option for Pho.

Moving flavor around, have you ever made Albondigas? It’s a Mexican flavored soup.

 

[BrianGSDTexoma]

Jet is a great Chef. That looks like a great option for Pho.

Moving flavor around, have you ever made Albondigas? It’s a Mexican flavored soup.

No but I will be in Mexico end of month. Will look for it. I am stuffed. That bowl pf Pho was good! I used the thicker noodles this time.

 

[nlife]

I love Pho and have never made it at home since I've never had the beef bones. I did pick up some soup bones and was looking for ideas on marrow, but now that I think about it, Pho could be a good use of bones after they've been roasted

 

[zwiller]

I have not geeked out and researched pho but have ate a bunch. Stuff I had was definitely not a beef base and mostly like a mix of pork and chicken maybe a LITTLE beef prolly some seafood too (that's an asian secret move as the seafood has umami). For making it at home, chicken feet is the best bang for gelatine. If you are dead set on making stocks, you need a butcher or processor hook up or latin or asian market maybe. Get cuts like neck that are loaded. I think you do NOT want to brown the bones and aim for lighter stock. Kinda backwards from traditional French. NO carrot or celery either maybe ginger/garlic/green onion. IP does FANTASTIC job for stock. If I was making pho I'd use a mix of that pho powder AND stock. Pretty sure that what pro's do. Pho is sorta like the chain the "Melting Pot" where the food is cooked by the hot broth. Hot pot is similar but spicy. All is tasty for sure but I still prefer ramen and if you've not had GOOD ramen you need to find some. Not cheap but INSANELY good. This is probably the ultimate for me. $15 takeout 1 mile from the house. This will give and idea of the legwork. While I am at it, I am basically an expert of taking cheapo ramen and turning it into something decent.

https://www.seriouseats.com/homemade-shin-cup-style-spicy-korean-beef-noo

 

[BrianGSDTexoma]

if you've not had GOOD ramen you need to find some

Never had it. Looks like we have a place called Hau'oli Poke that has it.