January 27, 2013

taking a stab at pho

I've always wondered how hard it would be to make a good bowl of homemade pho. We found some oxtail bones in our freezer and happened to have all the spices for the broth in our pantry, so we figured it'd be a good time to try. This is the gold standard for pho recipes and I'll try it next when I've got time to make a big batch for that really beefy punch. For now, the oxtails were a good start for two bowls of broth. Slowly simmered for 4 hours with fennel seed, star anise, cardamom, cinnamon, onion and ginger... not too shabby.

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