Comments on: Ahh pho http://www.thekitchenplayground.com/2008/ahh-pho/ The culinary adventures of a real food fanatic Thu, 26 Apr 2012 10:48:59 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Dani http://www.thekitchenplayground.com/2008/ahh-pho/comment-page-1/#comment-243 Dani Wed, 16 Apr 2008 03:03:07 +0000 http://www.thekitchenplayground.com/2008/ahh-pho/#comment-243 I just re-read what I wrote. I wasn't very clear about the blanching. Which I did do before transferring to the slow cooker. I agree it's absolutely essential, as is the froth skimming for the removal of impurities. My Asian grocery was what let me down with the licorice root. Hopefully they were just out of stock. I'd really like to try it next time. I've made it with star anise and cinnamon alone before but most top Vietnamese chef's I've heard speak have a secret ingredient beyond that. I just re-read what I wrote. I wasn’t very clear about the blanching. Which I did do before transferring to the slow cooker. I agree it’s absolutely essential, as is the froth skimming for the removal of impurities.
My Asian grocery was what let me down with the licorice root. Hopefully they were just out of stock. I’d really like to try it next time. I’ve made it with star anise and cinnamon alone before but most top Vietnamese chef’s I’ve heard speak have a secret ingredient beyond that.

]]> By: offal http://www.thekitchenplayground.com/2008/ahh-pho/comment-page-1/#comment-242 offal Wed, 16 Apr 2008 00:14:36 +0000 http://www.thekitchenplayground.com/2008/ahh-pho/#comment-242 I love pho too! Sounds like a lot of work for beef soup, but I am sure that the result was superb. Having seen pho prepared in some good restaurants in Hanoi it really does need the blanching to remove as many impurities before simmering to produce that crystal clear broth with intesnse flavour. I obtained Tina Le's recipe from Taste of Slow weekend earlier in the year. Most of the phos that I have seen tend to have star anise and cassia bark (substituted with cinnamon in western recipe books) as the main spices, but these extra spices sound interesting. Mint is a must for me with pho. You should be able to source licorice from Chinese grocers or herbalists, as it really is more common in Chinese cuisine. Keep up the inspiring work. I love pho too! Sounds like a lot of work for beef soup, but I am sure that the result was superb.

Having seen pho prepared in some good restaurants in Hanoi it really does need the blanching to remove as many impurities before simmering to produce that crystal clear broth with intesnse flavour.

I obtained Tina Le’s recipe from Taste of Slow weekend earlier in the year. Most of the phos that I have seen tend to have star anise and cassia bark (substituted with cinnamon in western recipe books) as the main spices, but these extra spices sound interesting.

Mint is a must for me with pho.

You should be able to source licorice from Chinese grocers or herbalists, as it really is more common in Chinese cuisine.

Keep up the inspiring work.

]]> By: karen aka brazen http://www.thekitchenplayground.com/2008/ahh-pho/comment-page-1/#comment-240 karen aka brazen Tue, 15 Apr 2008 11:30:35 +0000 http://www.thekitchenplayground.com/2008/ahh-pho/#comment-240 my vietnamese boyfriend and his family didn't ever put licorice root in , just star anise. i love pho! my vietnamese boyfriend and his family didn’t ever put licorice root in , just star anise. i love pho!

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