Corinne Trang on Vietnamese pho: the success of pho lies in the quality of the stock, and the quality of the stock depends on the techniques and ingredients used in making them. Three hours is what you need for a great pho stock. Although not considered an expert in pho, Corinne Trang is very knowledgeable in all foods Asian and Asian noodles. With the French connection in her background, pho is only a natural step away.
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More Fun Pho Reads- PhovietnameseCamb rice noodle soup orGa Tieu | Other Soup Recipes ... January 19, 2012Pho(vietnamese/Camb rice noodle soup or "Ga- Tieu" - My family background is from Cambodia and this is a very traditional dish.www.justapinch.com/.../beef-soup?... […]
- Vietnamese, Thai dishes sparkle January 19, 2012I've always found Mrs. Le's Vietnamese fare a cut above — particularly her beef noodle soup (pho) with its gloriously scented broth, strong of cloves and star anise — a surefire cure for any winter lurgy. But these latest visits I find myself ...See all stories on this topic » […]
- One Bite: bun mam, aka Vietnamese gumbo January 19, 2012The pho is OK, nothing revelatory, so I'll join the small chorus and recommend you fill your soup requirement with the bun mam, aka Vietnamese gumbo, a sour seafood soup not unlike Thai tom yam that originated in the Mekong Delta. ...See all stories on this topic »Chicago Reader (blog) […]
- Tents of pho greet the year of the dragon January 19, 2012The festival grounds around the church are lined with huge tents where you'll find different crews preparing Vietnamese staples like pho (beef and noodle soup), bun (fresh noodle salad), spring rolls, banh mi sandwiches and festival treats like fried ...See all stories on this topic »bestofneworleans.com (blog) […]
- New eats coming soon to a table near you January 18, 2012The pho banh-mi includes some of the ingredients that are traditionally found in and served along with pho, Vietnamese beef noodle soup. The sandwich has Angus roast beef, lime juice, bean sprouts, onions, and plum and Sriracha sauces. ...See all stories on this topic » […]
- Make Me Over January 18, 2012... eat the pho—you drink it. And it's damn good. Adam Ho, co-owner and bar manager at the newish downtown restaurant, mixes bourbon, cranberry juice and a little pear cider with a syrup spiked with the Vietnamese beef noodle soup's trademark spices, ...See all stories on this topic »Willamette Week […]
- PhovietnameseCamb rice noodle soup orGa Tieu | Other Soup Recipes ... January 19, 2012
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