tag:blogger.com,1999:blog-4175905265473304864.post7897820439233437186..comments2023-07-27T07:34:25.029-07:00Comments on Tea Goober: What The Pho!Brethttp://www.blogger.com/profile/10328523694226680438noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4175905265473304864.post-39420115340932916262010-11-29T15:21:56.657-08:002010-11-29T15:21:56.657-08:00Howdy Alex,
Sounds like you have been doing a lit...Howdy Alex,<br /><br />Sounds like you have been doing a little experimenting with your pho broths. I fell in love with pho years and years ago. There was a French bakery next door to my house that was owned by a Vietnamese couple. They always had a big pot of soup in the back of the kitchen for the family. I would eat there almost everyday, pho (always chicken) spring rolls, pork chop plate that always came with a fried egg. In time I became part of the family and the wife would call me to tell me that "my noodle ready now" you come eat.<br /><br />Anyways, that was my introduction to pho. I have learned that when making a chicken stock you need to tone down the spices a bit though, you still want the primary flavor to be chicken. Now with beef, you can be more liberal with the spice because the strength of the stock can stand up to it.<br /><br />And as a matter of fact...pho is whats for dinner tonight as well.<br /><br />Thanks for reading Alex.Brethttps://www.blogger.com/profile/10328523694226680438noreply@blogger.comtag:blogger.com,1999:blog-4175905265473304864.post-71010738022164769252010-11-29T11:21:19.965-08:002010-11-29T11:21:19.965-08:00This is wonderful; this is the sort of thing I'...This is wonderful; this is the sort of thing I'd do. Pho is one of my favorite foods!<br /><br />I was inspired by Pho to start adding cilantro (and later, <a href="http://en.wikipedia.org/wiki/Eryngium_foetidum" rel="nofollow">Culantro or Recao</a>, a plant native to the Americas, which I find I like much better) to fresh soups.Alex Zorachhttps://www.blogger.com/profile/08335878680429494039noreply@blogger.comtag:blogger.com,1999:blog-4175905265473304864.post-63292982502791210072010-11-27T12:01:37.625-08:002010-11-27T12:01:37.625-08:00I don't really have a set recipe for vegetaria...I don't really have a set recipe for vegetarian Pho broth. I usually just mess around and it tastes different each time (and probably not very "authentic") but basically I'll make something like this Shiitake Mushroom Stock (here is the recipe on my wife's blog http://vegandietitian.blogspot.com/2009/11/thanksgiving-2009.html) but I will also add a whole star anise, a cinnamon stick and some chopped up ginger root.<br /><br />I am also not really sure what's up in the world of tea. My personal tea journey is still going well but I've been laying low too and have been spending more time pursuing emerging domestic interests such as Waldorf education and home improvement.Bretthttps://www.blogger.com/profile/07391009406909467410noreply@blogger.comtag:blogger.com,1999:blog-4175905265473304864.post-84457464292857639092010-11-26T19:06:27.310-08:002010-11-26T19:06:27.310-08:00Hey Brett,
You know, Ive been wondering how to ma...Hey Brett,<br /><br />You know, Ive been wondering how to make a really good vegetarian broth for Pho. It seems as though you would have to omit some key ingredients, fish sauce being the most important. How do you make a broth for Pho and still get it to taste authentic?<br /><br />Whats up in the world of tea? Ive been laying kinda low lately, drinking the same old teas Ive had around for a while now.<br /><br />Have a great day!Brethttps://www.blogger.com/profile/10328523694226680438noreply@blogger.comtag:blogger.com,1999:blog-4175905265473304864.post-75443009364883527832010-11-26T12:21:17.133-08:002010-11-26T12:21:17.133-08:00Happy Thanksgiving Bret.
That bowl of Pho Looks ...Happy Thanksgiving Bret. <br /><br />That bowl of Pho Looks mighty tasty! I'm also a Pho lover (although vegetarian only for me but luckily that's not too hard to find here in Seattle). <br /><br />All my life it never occurred to me to take broth seriously. But one day, a few years ago, I dined with a Taiwanese friend who just went on and on about his broth (he was by no means a vegetarian, but he reluctantly went out of his way for me). In fact he was so passionate about broth that I just got swept up and decided then-and-there to also "consider myself a broth man!"Bretthttps://www.blogger.com/profile/07391009406909467410noreply@blogger.com