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Old 12-15-2013, 12:31 AM   #11
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Thanks Adeering, I appreciate all of the helpful advice!

I actually made some from the book that I referenced and it's very much like the first serious eats recipe you linked. I didn't take any pics but I was very happy with it.

I used red boat fish sauce. I think it was good but do you have another preference?

I also just got the 'beef soup bones' from the Asian market. I think they were leg bones and I used chuck roast for the rest.

Did you actually find beef shin?

I like the hybrid idea and making some to freeze.

When we lived in Houston we had a great place on the street we lived on (large Vietnamese population) and we found some good places here but they're not nearly as convenient, plus taking a five year old along can be a challenge we don't always want to try our luck with.

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Old 12-15-2013, 12:57 AM   #12
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I couldnt find beef shin, so I went with the beef soup bones as well, as for fish sauce I dont know enough to say what would be a good brand, if you have a local asian market I would try the different brands until you find one you like.

And for the hybrid I was doing a mashup of pho and japanese ramen broth, came out pretty good, and I use it with soba noodles and sliced meat or rice noodles, goes well with both

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Old 12-15-2013, 01:09 AM   #13
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That sounds good. The store I went to was mostly Korean and Japanese with a bit of Vietnamese and Thai and other. (I'm still not sure how it was organized).

I wasn't sure on the noodles so I ended up getting the 'rice vermicelli' which seemed pretty close to what we've had at restaurants.

BTW Cider123, I almost bought a package of short ribs when I was there but I was trying to be cheap. I think that's a great idea for the Pho that I'll probably try in a different iteration.

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Old 12-15-2013, 03:36 PM   #14
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Sounds good, play around with it, I have had overly sweet pho, crazy spicy pho, and all inbetween. I like to add a tablespoon or so of sugar to the entire broth and then when i serve it up put a dash or two of crushed red pepper (couple slice of jalapenos if I have them) to bump up the heat a little, gives a nice sweetness followed by some heat. That combined with a couple splashes of fish sauce and a squirt of lemon juice and the makes for a very complex rich broth.

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Old 12-15-2013, 11:28 PM   #15
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I've saved up some lamb bones and I'm doing beef short ribs for Christmas so I'll have foundation for a good stock.

I lean towards the antisocial end of the spicy spectrum. I don't dare bring pho into work.

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Old 12-16-2013, 12:28 AM   #16
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I did this recipe for beef pho last year. To quote the author it was "pho-king amazing." The fresh beef marrow bones from the butcher and the caramelized ginger and onions were key.

My only advice would be to make the base stock in one go. I did it in two parts and reheating took forever!

The one thing I'd add is ox tail, which has to be my all time favorite meat.

http://www.steamykitchen.com/271-vie...-soup-pho.html

I'm totally going to try the recipe you posted, btw.

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Old 12-16-2013, 11:41 AM   #17
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That recipe looks about the same, from everything Ive read there isnt anything too special about pho, but like most eastern cuisine, its widely unknown in America. But seems to use the same spices and recommends the same cuts of meat as well. Charring the onions and ginger is in every recipe Ive read (and I did it as well). One thing I did to add an extra flavor compound was to cut the big chunks of meat in half and char the outside of half the meat.

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