im using an 8 quart pot to make pho, i have 2lbs of oxtail 1lb of beef bone and 1lb of hind shank, i got a enough spices and ginger and everything but do i have enough meat? im going to be making pho for the first time but i’m not sure i have enough meat or bones, any help with the measurements?

Got an insta pot appliance (the one with slow cook and pressure cook and all the buttons ) and want to try pressure cooker pho. I've done it the normal way but want to make a smaller batch in quicker time.

Gonna try out this recipe but lmk what you found works good for you:

https://youtu.be/uHFLMYftVn8?is=JVWzRvot76V6gB_l

My sis is currently obsessed with Pho. According to her I keep buying the wrong noodles. Can someone recommend the brand and style of noodle that is ideal for Pho? Thank you!!

How’d I do ?? ☺️

We bought the wrong noodles 😅😭 still very good tho

I wanted to make pho at home this weekend so my wife and I made our list and went to the local market but we just realized now at home that we might need specific bones. Will these bones be ok to make the broth? I looked it up and what I've read says we should by specific bones but theres not much of a description on these 😅. Thanks for any help!

My biggest stock pot is 16 quarts. It yields about 8 quarts of finished pho broth. Doing the Leighton Method with a 1:1 bone broth. It takes about 48 hours from start to finish. I obviously make batches to freeze portioned out to have Pho whenever I want it. A bigger pot would not take any more time and yield more, but seems like it might get a little unwieldy. Just curious what sized pot you monsters out there are using?

Currently super sick and the first thing I’ve eaten all day (it’s midday) and I can’t finish it all don’t think I ever have. How do you guys not get full. It’s soo good but I will be sick if I eat more

Vegetarian Pho, with lots of veggies and jasmine green tea.

Bring me Back

I have to work on my playing but this was one of the best bowls I’ve ever had. I did the garlicky northern style where you stir fry some of the meat in fried garlic and tallow and I’ll do like 10x more garlic next time (I did like half a head for 3 people)

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This is a bowl of homemade pho in the family's kitchen with chicken and lemon leaves and onions.

Saigon Yum is a modern-Saigon restaurant. The proprietors are recent immigrants. So it benefits from the 50 years of culinary innovation in Saigon since 1975. This restaurant is a favorite among the local Vietnamese immigrant community. It’s known for having an excellent banh my, where the bread is both crispy and fluffy.

Short rib pho combines the richness of short ribs with an already-strong pho broth. We like it a lot. The pho noodles are firm and chewy. It tastes best with some added sate pho and liberal lime juice.

First time making these beef meatballs instead of getting the frozen ones like usual. There’s still room for improvement 😁

For dinner last night I made some pho with beef back ribs and chuck roast. Half the chuck roast I cooked in the broth for well done, tender beef and the other half I thin sliced for rare beef. Of course leftovers made for a nice hardy breakfast this morning.

Side question, how are you guys taking such good pictures of your pho? I have a samsung s23 ultra phone and pictures of food always look so meh. Maybe it's the lighting in my kitchen...

Stopped by the ramen place omw to lunch, had 8 eggs and double meat. It was pretty good. The eggs are a softer taste than the pho so they didn’t work together as much as I thought they would. Fun to try, dunno if I would do it again.

Beef tenderloin at the bottom :)

Turned out so good wtf!! Let the bone broth cook for about 7 hours. Browned the spices, broiled the onion and ginger 💚 salted w smoked salt and sea salt, added a touch of fish sauce, topped w pea shoots cilantro and lime.