How’d I do ?? ☺️

Hey guys - I make my own Pho at home. Chicken, beef, you name it. I have (as a white person) gone to Vietnamese restaurants, read cookbooks and researched to get the most authentic and traditional flavours. I’m getting better!

However - I have a friend who is vegetarian and cannot try my soup. I want to try my hand at a vegetarian broth - but I want it to be hearty and flavourful, not like water! Can anyone give me some tips and tricks of what ingredients / inclusions to make the broth feel “real”. Thanks!

I saw in a lot of cocking videos that there are all the spices in one pack, does anyone know a good one on Amazon? The spices are not always viable in my local Asia shops, so everything at one would be really handy for me.

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?

We bought the wrong noodles 😅😭 still very good tho

Is this a thing? I’ve done a little research and come across “pho sate” described as pho with a sate kinda sauce that you order already made, but some say it’s just regular pho that you mix the sauce in yourself. I have never gotten a sauce like that served with pho.

Hu tieu sate is another I’ve seen?

bun bo hue? This one seems to fit, but it looks like some use a satay sauce and some don’t. Lots of discrepancies in recipes.

Does this exist? What should I be looking for on menus?

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!!

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!

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 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.

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)

Bring me Back

🇻🇳** Vietnamese food in Berlin Mitte – only €10
Looking for a tasty Vietnamese lunch in Berlin Mitte?
At **NAMPAN Restaurant, you can currently enjoy:
🥖 Vietnamese Bánh Mì
🍜 Phở Bò – beef noodle soup
🍗 Phở Gà – chicken noodle soup
🌱 Phở Đậu Phụ – tofu noodle soup
👉 Only €10 per dish
Fresh, warm and perfect for lunch or a quick meal in the city.
📍 NAMPAN Restaurant
Oranienburger Straße 66
10117 Berlin
Come by and give it a try! 🇻🇳❤️

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.

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