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Thread: First Pho

  1. #1
    CoonAss

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    First Pho

    Down in New Orleans a couple weekends back we ate at Namese, been wanting to find a place to try pho. It was pretty much life changing. So naturally I had to try to recreate this when I got home.

    https://i.imgur.com/H3j8PEl.jpg

    Must say I believe I nailed it. This will definitely make its way into my fall/winter soup rotation!

    Jason Ellis show on Faction Sirius/XM
    Red Dragons

  2. #2
    Marksman

    Premium Member

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    Looks great! What, no Pho in Bunkie?! Haha

    There are a ton of Vietnamese/Pho places all around the New Orleans Metro area. Haven’t had the chance to try Namese just yet, but it’s on the list. My girl and I have yet to try a Pho place that we don’t like. It’s so good!
    Stephen WhoDat
    God Bless Our Troops!

  3. #3
    Marksman

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    Pho is fantastic.

    Try making Thit Nuong (grilled pork).
    https://gastronomyblog.com/2011/06/2...-grilled-pork/

    The dipping sauce is key also.
    https://gastronomyblog.com/2013/01/21/nuoc-cham-recipe/

  4. #4
    Marksman

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    Guns & Pho!

  5. #5
    CoonAss

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    Quote Originally Posted by Mxav View Post
    Guns & Pho!
    How about a Knife and Pho instead :
    https://imgur.com/a/voHmNNJ

    Last edited by 3fifty7; January 28th, 2020 at 08:28 PM.
    Jason Ellis show on Faction Sirius/XM
    Red Dragons

  6. #6
    enthusiast

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    Looks good, but the broth looks "dark"

    Proper pho is made with boiling beef bone, dumping away the first boil, and simmering the second.

    My goto pho spot is Pho Bang manhattan blvd. You can find me there every Sunday after church. When I'm in Metairie, I'll go to Pho Orchid.

    Viet restaurants like Namese, MoPho, Mint, and Magasin is that it's not authentic. They cater to a more American palate which takes away from the flavors. They are scared that the fish sauce etc may be too pungent and scare away people. I'm Vietnamese, so prefer food that tastes like what's eaten at home, I've compiled a "list" of those foods and places and go there for those specific dishes.

    Pho: Pho Bang Harvey
    Bun Bo Hue: AugustMoon or Pho Orchid Metairie
    Com thit Nuong (grilled pork with rice): 9 roses
    Ga Xao Xa Ot (spicy lemon grass chicken): 9 roses
    Bo Dai Han (Korean short ribs): Tan Dinh
    Banh Xeo (Vietnamese crepe); 9 roses
    Family style eating: 9 roses, August moon, and Pho orchid
    Vietnamese po-boys (banh mi): Dong Phuong bakery and Mr Bubbles
    Banh Cuon (kinda like a steamed rice film with meat inside): Ba Mein
    My Favorite egg noodle soup is no longer available but that was Mi Vit Quay at Kim's restaurant.

    For a quick pho any of these places mentioned will do, if they are close to you: Pho Michael, Le's baguette, Pho sunrise, Pho Nola, TD pho, Pho Hoa
    Stephen

  7. #7
    CoonAss

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    That’s an awesome list and I will be looking over it for a few years to come.

    Have you tried Pho Tau Bay on Tulane? That’s where I was trying to go but they were closed at the time.

    This was my first go at it and I totally winged it. I roasted 4 lbs of femur rings (that I had cut for roasted bone marrow and brandy cream sauce) and another 4 lbs of soup shanks. Then simmered with onion, ginger, basil, garlic, fish sauce, and a pinch of Chinese 5 spice for about 6 hours then strained the broth and picked the shank meat. I honestly don’t know what I should or would do different next time.
    Last edited by 3fifty7; January 28th, 2020 at 10:09 PM.
    Jason Ellis show on Faction Sirius/XM
    Red Dragons

  8. #8
    enthusiast

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    Pho Tau Bay used to be my go to on Sundays 20 years ago. When they were on the expressway near what used to be a bowling alley. I haven't tried their downtown location in years but if it's the same guy (Mixed white/viet guy) cooking then it should be good.

    Gotta remember to boil the bones once, then dump it. The second time you boil the water, don't let it get to a rolling boil or the "gunk" can come out of the bones again making your broth dark/cloudy (Viet people judge a broth by how clear it is). Skim what ever junk does come to the top. If you don't know how to season it properly, you can EASILY buy a packet of all the seasonings. Go to a Vietnamese grocery store next time you're in New Orleans, or you can stop by one in Baton Rouge if NOLA is too far. Buy a packet called "Gia Vi Nau Pho" which basically will be all the spices you need, and mesh bag to put it in (cinnamon, corriander, star anise etc). Also guy some fish sauce (I use the one with a cuttle fish on it) and season with that instead of salt. Before you throw the onion and ginger in there, char the outside of it by just leaving it on the burner of your stove for a few minutes.

    Chicken pho is the easiest to make, and if you have an instant pot, it can be done in an hour. Just google instant pot pho.
    Stephen

  9. #9
    CoonAss

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    Thanks for the tips.
    I roasted all the bones for a good hour before making the broth and never had and any scum rise to the top. I guess the roasting negated the scum which is typically found when boiling the bones and may have contributed to the darker color.
    Jason Ellis show on Faction Sirius/XM
    Red Dragons

  10. #10
    Marksman

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    https://www.youtube.com/watch?v=EpRBxau3ou0


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