It’s another cold drizzly day at the RGB. That’s code-word for soup. Today’s winner: beef pho (fuh).
I’ve been craving pho all week (this always happens when I overindulge on American dairy and sweets), so we raided the local 99 Ranch Market yesterday to make a pot full.
While I’m waiting for my mom to give me her secret recipe, I’m working with Andrea Nguyen’s version from my handy-dandy go-to Vietnamese recipe book.
Positives: Very good and always hits the spot.
Other Notes: A very good clean broth; not at all like Pho 54’s pho tai nam, which I also crave from time to time for it’s greasy broth and fatty meats. (Don’t tell my parents, they’d shudder.)
Hope you’re staying warm in the late-December chill!
[K]
Some additional ingredient notes to my beef pho:
Premium nuoc mam:
Fresh rice noodles:
Tribute to Mom – always add some scallion bulbs to each dish:
The source of this batch is: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (Ten Speed Press, 2006) by Andrea Nguyen. Please visit www.vietworldkitchen.com for a copy of the recipe.
Any tips on how to make the greasy Pho 54 version?
Update from December 2012:
A batch of homemade beef pho, courtesy of my Dad. 
pho is a great holiday detox food…even the greasy version…we chose banh cuon, another simple, yet light and flavorful dish to detox from the holiday binge
Your pho looks great! (For grease, I would suggest using bones with more fat on them. Mmmmmm . . .) -girlfeedsboy.wordpress.com