Tuesday, August 16, 2016
Cooking Experiment #2: Learn Pho from the Pro
But I did remember a few things he said – the bones had to be blanched a few times in clean boiling water to get rid of the impurities and blood clots attached (the key step to make sure the broth came out clear), and I added plenty of sugar to balance the strong flavor from the fish sauce. I sliced an onion and some ginger in a frying pan and put that into the soup pot as well. After I put everything in and brought it to a rigorous boil over high heat, I used a "thermos cooker" and left the soup in the insulated pot for 18 hours, right on time to be ready in the morning when I wanted to serve myself a bowl of Pho Bo for breakfast, just like the way it's usually eaten in Vietnam.
making ramen from scratch, and from my personal experience, when cooked at home it's much easier to achieve the right consistency for the pho broth then with the tonkatsu broth for the ramen. I will definitely try again in the future. Sorry, there’s no recipe posted this time since I don't have one – but there are a few online that can be used as a good reference. Or just ask Chef Peter - I am sure he's more than happy to show and share.