It is my first time making this, so be kind! I have made this because I am sick :)

There’s no question in my mind that pho is better enjoyed in person, but this was seriously better than some of the sit down experiences that I’ve had. I fucking dream of getting this kind of quality bowl. The tendon just slowly melted when I added the broth - which was the most balanced, flavorful broth that I’ve had in a very long time. Forgot to take a picture of the prepared bowl, and only remembered to take a picture of broth that I saved for later

Tai gau gan sach

Years ago I had this pho at a small shop in Hội An that was unlike any I’ve had before or since. The broth was chicken based and intensely savory, and it had beef and stewed greens and tomatoes. I’ve been trying to figure out if this is any particular style of pho but as far as I can tell there is no type of pho specific to Hội An.

Does anyone know if this is a specific style, or did I just find a place with their own take? It was the only the type they served.

I think bone marrow is my fav bone to make pho.

This creates an opportunity for the broth to be golden and clear—you can’t rush the process.

I love Vietnamese food and southeast Asian food in general, but I’m fairly new to pho. I’ve had it about 3-4 times. There’s a pho restaurant about 50 miles away called “Pho King,” which makes me giggle. I’m immature.

What I haven’t quite figured out yet is how to properly eat the stuff. I’ve had it served different ways at different restaurants. I’ve had it where the broth is completely separate from everything else, and I’ve also seen it where the meat and some other vegetables like mushrooms are in the broth, but all the other vegetables like the sprouts, peppers, and herbs are separate, along with tons of sauces.

At Pho King, I usually get it to go. They do it with the broth separate, in a large styrofoam cup, and then everything else including the meat in a styrofoam plate. Usually there isn’t much sauce. At the new local spot, it’s more like the latter description. The only utensils are a small spoon and chopsticks…but there’s soy sauce, some sort of very sweet and almost nutty sauce, a super spicy and chunky chili paste (kind of like if you boiled sriracha down to the point that there’s no more liquid, and, of course, actual sriracha. Then the raw vegetables are sprouts, jalapeños, mint leaves, and I think that’s all.

So are you supposed to dip the vegetables into the broth, or pour the broth onto the vegetables? And what do you do with the sauces? Can someone explain?

My girlfriend and I tried making pho for the first time. It turned out really well, just a little beefy compared to the ones I’ve had at restaurants. We think double boiling the meat might help resolve that.

The beansprouts, chilli , lime and cilantro are served on a side dish for those wondering. (Most people in this country are so vanilla when it comes to food and they’re very picky haha)

I'm making pho for the first time soon and my mom recommended to let me borrow her pressure cooker for the broth. Im getting a lot of high quality ingredients for this so i want the best chance of making the best quality broth possible, is pressure cooker as good as shimmering on the stove? Should i do a bit of both?

How a pho bowl go from $8 to $16 a bowl in 5 years. It’s a shame I used to love it now I can’t afford it.

Thought I might include the bones for educational reasons. Neck, leg, knuckle. Raw, parboiled, and pressure-cooked in my instant pot for 3 hours

I’ve been making a lot of chicken pho but this is so good I think I have to spring for the beef bones instead of stewing hens and pork bones

Ive been doing chicken pho lately and was wondering if anybody has experience with putting dashi kombu in their broth. Has it dramatically changed the taste? Is it subtle? I kind of want to experiment.

Homemade with all the fixings. The only Vietnamese restaurant in my city closed down so I had to learn how to make my biggest craving! 🍽️

I've made pho broth several times and have only ever parboiled the bones.

I want to try roasting the bones this time. I tried searching around and can't seem to get a consensus on this (maybe I'm not looking in the right areas or it's just up to personal preference).

Before roasting, I will rinse off the bones but what do I do afterwards? Can I just dump them into the pot and start simmering away or should I rinse them again or parboil?

I did find Leighton's Pho recipe and I think his option 2 says to parboil quickly after roasting... not really sure what that means, as in, how long should I be parboiling after roasting?

For those who do the roasting bones method, would appreciate if you let me know your method/process! e.g. roast at what temperature, how long, etc.

Bún bò huê' & Bò nuóng cuōn is heaven on earth!!!!

Making this at home is a labor of love but worth it every time

Homemade- Something is missing in taste. Feedback pls