Joe: I think you can honestly use whatever beef cuts you like. Obviously, don't waste your money on expensive cuts like filet mignon or rib-eye. If you don't like gristle or fat, use leaner cuts. If you like all that stuff, use cheaper, fattier cuts. I've even used basic baby back beef ribs for the soup stock. And the meat came out delicious! So, I cut them off the bone and added it to my bowl of pho.
Like Long just said.
I love cooking
Kim Thoa: I don't doubt you love cooking, but can you make a good pot of pho, that is the question 😉
I just purchased my first container and cannot wait to cook up my first pho effort! I've read all the comments here and have a couple of questions. Cuong how long do you leave the spice packet in for? I see Long says 25 minutes worked but maybe longer next time, do you or anyone else have a perfect time? Also, any tips on charring the onion and ginger? Do you do it stovetop or use a grill? I was advised to use beef knuckle to add depth to the broth along with the brisket and tendon, any thoughts on that? Thanks so much.
Hi Blaine: For the spices, I left mine in for various amounts of time, depending on my mood 😉 Sometimes 15 minutes as stated in this article, other times longer if I want a little stronger fragrance. One time I got distracted and forgot it until about 50 minutes later. No big deal, just a little stronger spice taste, no one will know. Others above may have found their own preferences. So I don't think there is a perfect time, because each individual is different. The restaurants cook for the mass so they have to choose one time (arbitrary but to their preference) so that the broth they serve stays consistent from one day to the next. At our Ui-Cha! Pho and Ca-Phe I think we use 45 minutes.
Charring onions and ginger is pretty easy. Either stovetop or grill or any other open flame would work. Charring in an oven at high 450°F can also work. The main thing is high temperature, dry heat, and give it enough time to burn the sides and edges. Just be sure to wash them thoroughly first. You can cut them up so they have more charred surfaces which results in more of that burnt flavor, and/or smash or crush them before going into the broth to help with the extracting of the flavors.
With respect to beef knuckle, yes that would be nice, or better yet if you can find ox tails, then that would be even better. The bones with marrow in it will give you great pho flavors, but then you'd be defeating the purpose of using the Quoc Viet soup base, because they have the marrow in there already. The idea is QV products save you time in cooking the bones. Good luck Blaine, hope this helps.
Well I made it and it was pretty damn good! I would have to rate it almost as good as my favorite restaurant, but not as deep in flavor. I did leave the spice packet in for about 45 minutes and I used a combination of ox tails and beef short ribs in making the stock. I think next time I will add additional star anise. I definately give the brand a two thumbs up!!
Blaine: congrats on getting what you like. Good choice on the ox tails, but I've never seen short ribs! BUt a little tweaks here and there will get you what you like, your own pho recipe so to speak.
