December 13, 2007

• Making Pho (How to)

  I’ve always wanted to do a cooking show.  It’s the ‘teacher’ in me that wants to instruct.  You can ask Sam (both Sams).  Sometimes when I’m in the kitchen, I’ll start verbalizing step-by-step instructions to an imaginary audience.  Here’s what it sort of sounds like…

  Part 1

  Note that I boiled one pot of water, added the bones after the water boiled for about 2 minutes, then dumped the water and washed the bones in the colander, and then I filled the pot with a fresh pot of water.

  Part 2
  
  Don’t forget (like I forgot in this clip!) to add 1/2 cup of salt.
  Side comments:  I had a brain fart — forgot the word for ‘tongs’.    Must’ve been from sniffing the pho spice (which smells soo good)!

  Part 3
  
  Did I call the bean sprouts onions?  Oops. 

  Part 4
  

  Part 5
  
  The cilantro and green onions should be chopped up like this (green onions not pictured here). 
  The yellow onion should be thinly sliced – as you see in this picture.

  Part 6
  

  Sam’s reaction to the pho – all in itself – made it all worth it!
  (Don’t miss his foggy glasses in this clip.) 

  Part 7

  Part 8
  

  Actually, I had the noodles in the boiling water for a few seconds too long in this clip.  It’s really tricky to get it just right — so don’t worry if you don’t get it right the first time.  Even I am still learning!

  Part 9
  

  Actually, having the butcher slice it up turned out to be not very optimal (an Asian butcher might’ve done it better).  There were some slices of beef that were definitely too thick and hard to chew.  Also, if you can afford it, definitely go with the beef eye of round.

  Part 10
  

  Part 10b

  The very last step is to turn your pot of broth (which has been simmering for 5+ hours) back to high heat until it reaches a rapid boil. At this point, you can spoon the broth into the bowl(s) — and you are ready to eat!

  Part 11

  In conclusion, it’s not so much that Pho is hard to make as it is time-consuming.  It basically took the whole day, so it was fortunate that classes are over for the year, but I probably won’t be making home-made pho again for a long while.  Hope you enjoyed the video though!

  Special Mentions ~ “Making Pho” is dedicated to:
  My sister — thanks for writing down the family recipe or else there’d be no pho — and Happy Birthday!!
  My sister-in-law — here’s the play-by-play, sis!  Hope you can re-create it.
  My husband — who loves pho to no end — Happy Monthiversary!!
  My friends (C&D, S&T) — the meal was created with love – hope you enjoyed it!

  • 3:37 pm
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