Pho Bo

[DarrenL]

So, on Sunday I am thinking of making Pho Bo.

For those who dont know, this is the staple in the Vietnamese diet. It is also one hell of a complicated dish taking between 4-8 hours to prepare, which results in one of the most aromatic, delicately flavoured dishes to be ever invented.

I cant wait to cook this bad boy. Has anybody here ever made it before? Any tips?

I'm going to make it with beef.

Thanks

D.

[johnnywgk]

Sorry can't help, but don't forget photos as you go along, maybe the
recipe as well, cheers.

[Pete Franklin]

I've made this before its very nice. Good quality and well cleared stock is the key.

[Melman Giraffe]

Don't let the stock boil - Will make stock go cloudy

Use musline to drain stock also

[Pferdestarke]

Melman Giraffe said:

Don't let the stock boil - Will make stock go cloudy

Use musline to drain stock also

Better still, freeze your stock and then defrost through muslin.

[21TonyK]

Pferdestarke said:

Better still, freeze your stock and then defrost through muslin.

If you do it this way you'll need to add some beef bones to the stock (or gelatine) as well. Lean beef won't set the stock to a jelly which is key to ice purification. Also you'll end up with less stock than you think so you need to start off with more.

Will add a day to the process but works a treat.

[dhf]

Pete Franklin said:

I've made this before its very nice. Good quality and well cleared stock is the key.

Ditto

[stanwan]

Go for it. I'm lucky enough to be living next to deptford. Some of the best Pho Bo in town for less than fiver