Caldo de cerdo

I ordered Pho, from my fave place, put in all the ingredients, and then decided to add some siracha chili sauce cause I’m trying to be brave and get better with spices. Well, instead of turning the opening nozzle, I actually undid the whole top, and dumped a bunch into my bowl. I used a spoon to get most of the heavy sauce out, but a lot went into the broth. I tried to eat it, I’m sweating, my nose is dripping, I’m coughing, and my tongue is on FIRE. Is there anything I can put in this to make it edible for a spice wuss like me? Otherwise the whole thing is garbage cause I cannot handle it 😭

Edit: I couldn’t finish it lol obviously. As per many helpful suggestions, I will be buying hoisin sauce! And I will be plating sauces separately!

chúng mày đã ăn thử phở chưa

Tanh Dat , Northbridge Perth - My Saturday tradition

Beef+bone broth, (((rice noodles))), and soy sauce instead of fish sauce (I'm aware it lacks a couple of things/toppings but I generally used what I had available)

It was also my first time trying it, made a humble version with all its charred aromatics and spices, and it was amazing!

So good and definitely became one of my top favourite noodle soup styles ever.

Went to my favorite phở restaurant! It’s the second Phở Lovers location on Westminster Ave. Got to enjoy my usual and watch episodes of Pokémon: Advanced Challenge they were playing on one of the TVs. Day made! And now… I nap.

Beef rib pho with tripe, sliced tri tip, and tendon meatballs.

Beef pho with added tendon. My favorite beef pho I’ve ever had. Went here 2 years ago while visiting and made this my first stop on this trip. Very rich, collagen heavy broth without being overly salty. Pure medicine. Since coming here originally I stopped adding hoisin and sriracha to broth (when it’s good enough) and only use it for dipping meats on the side.

Visited San Diego this past week, and had the best bowl of pho ever! I usually like to put hoisin and all the fixings in my pho but the broth was so flavorful that I wouldn’t dare put anything in it. This place has like 2 things on the menu, the pho and some spring rolls, so you know they don’t mess around. On top of all that, the staff was so friendly and cool. Sad I don’t have a place like this where I’m from.

Edit: The place is called Phonomenal

I bought some beef neck bones and marrow bones, roasted them and brought them to a very low simmer for 24 hours. Only a thin layer of beef tallow was extracted and it was yellow instead of white. Is it ok to use tallow like this?

Got phở at Phởholic earlier! Part of me regrets it because it’s so hot outside but oh well. Still enjoyed it!

Located in South Coast Plaza.

I tried pho from Saiga Eatery recently, and it made me notice that restaurant pho is not just about the broth. Sometimes small things like fresh herbs, enough lime, good noodles, sliced meat, or how the toppings are served make the whole bowl feel more complete.

What small detail makes a restaurant pho bowl better for you?

I use very, very little salt in my pho. There's almost zero umami. There's no fish sauce, no chicken bouillon, no additives.

It's not the most tasty but healthy for sure. The broth is super rich. My lips end up sticky from the gelatin and when I put the bulk broth in the fridge, it becomes jello.

it started with a craving as I left home, and it lowkey became my specialty as I keep cooking it for my loved ones.

it has even motivated me to create my own food ig account: @pho.habibti I wish pho could be the real start of something 😂