Random pho at midnight lol

What is your favorite beef meatball? Currently using Great Wall brand with tendon.

Hey guys, beginner here. My current pot is way too small, can barely fit any beef bones in it lol. There's also very little water to begin with, and after simmering for a few hours there's barely any broth left.

Thinking about getting a bigger pot. What size do you guys use for pho? Any recommendations? Thanks!

I like to use Leightons blend method (grandma approved) because it allows my dogs to get all the leftover knuckle and bone marrow without the added seasonings. They always seem to know Pho is in the air..

Decided to try the new place in town, so far broth is on point 👉. Good amount of noodles with brisket, beef balls and raw beef. Lemongrass chicken banh mi was also delicious. 😋

So I’m very new to this, I’ve been in Vietnam and tasted the real stuff and I know I’ll never be able to perfect it like over there, but it’s still my favourite and I just had to make it.

This pho, I didn’t use the bones I would have preferred, I only used bone marrow, still tasted good tho, but I’ll definitely get something else next time to make up for the lack of collagen in the bone marrow.

I also let it cook for 20+ hours

Getting Chilly = Pho time

Hoisin, Siracha, Chili Oil and Peanut Butter

I love dipping these fried dough sticks in my pho. never see anyone else here mention this way of enjoying pho.

My opinion: yes. Will buy again whenever I crave pho but don't feel like making the broth in my instant pot. My pho is better for me but I've spent a lot of trial and error to dial in my recipe on a stove top and later IP. I would sometimes get two of the good beef pho instant cup noodles and buy everything else to make a complete bowl. This has a similar cost and is much better than instant pho. For me, this makes two extra big bowls with a half pound of meat and lots of veggies.

It tastes like average restaurant quality pho broth. Now, maybe you personally prefer a stronger broth, more forward spices, lots of fish sauce, etc. And I say restaurant quality, which to me means this is on par with the average pho restaurant. I don't think anyone will be disappointed in this frozen pho concentrate. For some folks, I can see this being the magical solution if making their own just isn't for them. It's legitimately good. Do your extras to tailor it to your liking. Season the water with spices if you want more, then strain. Add some fish sauce. Make it saltier. Simmer some beef bones you've had in the freezer and use as a booster. It's your pho.

It says add half gallon of water to the bag of pho goop. I had half a pound of meat and lots of veggies so I used about 20% less water than called for, added a half tablespoon of red boat and half a teaspoon of salt. That wound up being perfect for my salt level taste when everything was diluted in the bowl. Oh, and a dash of hat nem.

I flared this as homemade?

Local family owned restaurant, Wisconsin

Is this a thing? I’ve done a little research and come across “pho sate” described as pho with a sate kinda sauce that you order already made, but some say it’s just regular pho that you mix the sauce in yourself. I have never gotten a sauce like that served with pho.

Hu tieu sate is another I’ve seen?

bun bo hue? This one seems to fit, but it looks like some use a satay sauce and some don’t. Lots of discrepancies in recipes.

Does this exist? What should I be looking for on menus?

How’d I do ?? ☺️