rofl... you serious? Kimchi Jigae is bad enough on its own, let alone with spam tossed in. For good Korean, give me some Deng Jang Jigae or even Sam Gye Tang.
I don't know if you've ever taken pho to go... but it's just not as good. I take it home, reboil the broth, and then put the noodles in... but it's still not as good.
I've always liked bun more than pho, I'm just not a big fan of the clear mung bean noodles in pho. My favorite Vietnamese food though are the broken rice plates with tripe, a pork chop and the Vietnamese meatloaf with steamed egg on top.
The one in Galveston is called Pho 20. All those pot heads out there recognize the hilarity in that name.
And to even further clarify... you say it like you're asking a question. Pho? That's what that little curly cue off the O means.
Here in Seattle, they do quite well. My wife and I hardly ever buy it though. It's too easy to make pho at home.
Recipe? I know you have to soak some bones in water. I'm a white boy so I have a feeling my attempt at pho won't turn out too well.
There's some quick pho recipes you can make at home. The ones where it takes a whole day to make...those are only worth it if you're longing for some nostalgic home cooking. My mom used to make it the long way until we realized, hey, it's just easier to get some take out.
We usually go pretty simple. Dice some red onion, jalapeno, and red pepper. I'll add chilis or poblanos if I have them. Then chop up some ginger and garlic. Sautee the onion and peppers for a bit in vegetable oil or olive oil with a few pinches of kosher salt and some black pepper. Sweat them for a bit then add the garlic and ginger. Don't let the garlic burn. You just want to sweat the aromatics for a bit. Add chicken stock or beef stock or veal stock. Get it to a boil and then let it simmer for a few hours. You can add more stock or even water if the level gets too low. Add in some vietnamese noodles at the end and get your pho up to boiling and cook the noodles in the pot. I usually slice up some beef really thin and put that on the bottom of the serving bowls and pour the pho on top, which cooks the meat. At the table I put out cilantro, sirachi, and limes (scallions and bok choi as well if we have them around) to let everyone season to their own taste. Remember if you add too much sirachi, you can always add acid like limes to cut the heat. I like this dish because it's pretty low maintenance. Once you chop things up, you only need to cook for a bit then most the cooking can be unattended. It's also a good way to use up peppers.
Sam Gye Tang?!? You must be Korean. That's my favorite meal all time. Pho ain't got nothin on it. Oh man I'm craving some right now. Whole hen, Sweet sticky rice, the soup thats been boiled for nearly a day, fresh green onion, the salt/pepper/sesame seed dipping concoction. I swear the soup has healing powers.
I concur. Great great great. You have to put in the shrimp paste to give it it's exact intended flavor. Most Americans can't use that stuff. The smell is
What kind of wack pho recipe is that? The main ingredient that give pho the pho taste is star anise. You can make pho out of chicken or beef. I would recommend chicken for the first time because its fast and very simple. If you really want to make it even faster, use package organic chicken broth instead creating your own. Here is a sample recipe. http://projects.washingtonpost.com/recipes/2005/02/09/le-thieps-pho-ga-chicken-pho/
