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Quick Beef Pho Recipe with Quoc Viet Foods’ Pho Soup Base

June 6, 2009

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Quoc Viet Foods logoUpdated 12-10-13. There’s nothing like enjoying a bowl of pho at your favorite pho shop with your pho companions. But there are times, for various reasons, you’d like to make pho yourself at home. Most authentic pho recipes like Andrea Nguyen‘s or Didier Corlou‘s call for cooking the bone and meat in broth for up to 2.5 to 3 hours. Adding other preparation time, including the time to bring water to boil, and you’re looking at maybe 4-5 hours total cook time. So for those who want to take a shortcut and shave off a few hours, try the Quoc Viet Foods Beef Flavored “Pho” Soup Base option.

Quoc Viet Foods makes shelf storable soup bases, seasonings, coffee and tea. When it comes to authenticity, it’s always a challenge to find ready-made food products, including Vietnamese pho. Yet Quoc Viet seems to achieve the impossible for pho, that is to “convert the traditional Vietnamese products into a convenient form” while maintaining the flavor expected of such product. This means for those who never made pho or tasted pho, they can now get very close to the real thing, easily.

You can read more about my other post on Quoc Viet Foods. But enough about the company. Let’s get to the goodness of their Beef Flavored “Pho” Soup Base.

The package comes in a compact round plastic container. The wraparound label clearly describes the content and includes an ingredient list, nutrition information and cooking directions in English, Viet and Chinese. While the nutrition info states that there are 32 servings per container, the cooking directions indicate it makes 20 bowls. Confusing, but still very nice! At a price of US$ 6.99 per container, I’m paying US$ 0.35 for the broth in each of my pho bowls, excluding a few other ingredients of course.

Inside the container are the powdered soup base with marrow, and 2 bags of spices. The soup base is the key part of the pho broth and is essentially your “instant” bone/bone marrow solution that you didn’t have to cook for 2-3 hours. It also packs plenty of beef fats which you can skim off at serving time if you wish. The spice bags are your normal star anise, cinnamon, and various other spices. What’s awesome about the soup base/spice bag combination is they give you all you need for the broth, including all seasonings that you need-I added some fish sauce but it’s really not required. The only other 2 things you’ll need are the ginger and onion which should be charred or grilled before use in the broth.

Quoc Viet Beef Soup Base

Quoc Viet Foods Beef Soup Base

Quoc Viet Beef Soup Base nutrition facts

Quoc Viet Foods Beef Soup Base
Nutrition Facts

Quoc Viet Foods Beef Soup Base cooking directions

Quoc Viet Foods Beef Soup Base Cooking Directions

Quoc Viet Foods Beef Soup Base package content

Quoc Viet Foods Beef Soup Base Package Content

The direction is very easy to follow. You’ll have to buy your preferred meat to cook, but this whole process entirely does away with having to buy the bone/oxtail and cooking them to get to the marrow, and to purchase the spices separately. For my broth I bought 2.8 pounds of beef flank, a piece of ginger and a medium size onion. The required ingredients list and cooking directions can be viewed from the photos below, but here’s a recap:

REQUIRED INGREDIENTS:

  • 3-4 lbs, beef flank or brisket,
  • 1 lb, beef tendon*,
  • 1 bulb, onion,
  • 2 pieces, ginger.

DIRECTIONS:

  • Blanch meats for 15 minutes. Discard solution and rinse meats.
  • (Step not in package direction): Char or grill the onion and ginger pieces. I cut my onion in half, but it’s your choice to do so or not.
  • Put meats, onion, ginger, in a large pot and add enough water to cover meats. Boil at medium flame for 1 hour.
  • After 1 hours, add spice bags and content of soup base. Do not tear spice filter bags.
  • After 15 minutes, remover filter bags. Boil at medium flame until meats are softened.
  • Remove meats, onion and ginger pieces.
  • Adjust water to 2 gallons or to taste.
  • Bring to boil and serve.

* The meats and tendon are optional, or you can also substitute/add tripe, meatballs, etc. depending on your preference, just as you would order in a restaurant. See my “Tips on Ordering Pho Your Way.”

Quoc Viet beef soup base cooking potFor me I ended up with so much broth that I had to divide into 3 smaller containers, put 2 in the freezer and enjoy the third portion over a few days. Again the key was the soup base which is all inclusive. There are no seasonings required as the soup base is super concentrated, and you can add water to adjust to taste. My total cooking time was about 3 hours, but that’s just me because making and eating pho is a religion for me ;) so I took my time. For others who just want to get quickly to a nice steaming bowl of pho with chopsticks and spoon in hands, you can probably do it in 1.5 hours or less. An alternative is to use a smaller portion of beef (hence cutting down cooking time further) and/or use pre-cooked meatballs instead. By the way, for those unfamiliar with meatballs, you don’t cook them in the broth for the whole duration. Just heat them in the broth just before serving.

Finally I rate my pho broth creation using Quoc Viet  Foods’ Beef Flavored Pho Soup Base as follows:

  • Quality and taste: 8/10.
  • Convenience: 10/10.
  • Affordability: 10/10.
  • Total value (quality & affordability): 9/10.

You can find this and other Quoc Viet products in many Viet and Chinese food markets in the 50 U.S. states, Denmark, Canada and Japan. Quoc Viet’s website indicates their products include

  1. Chicken Flavored “Pho” Soup Base
  2. Beef Flavored “Pho” Soup Base
  3. Beef Stew Seasoning
  4. “Hue” Style Beef Flavored Soup Base
  5. Chicken Flavored Soup Base
  6. Pork Flavored “Hu Tieu” Soup Base
  7. Pork Flavored Soup Base
  8. Tamarind Soup Base
  9. Vegetarian Soup Base
  10. Crab Flavored Soup Base
  11. Thai Tom Yum Soup Base

Unfortunately Quoc Viet is a wholesaler and does not sell directly to consumers over the Internet. The company is also very active at local demos, festivals, and charity fund drives, so if you’re lucky you can catch them in action serving pho to hungry pho fans at these events.

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{ 79 comments… read them below or add one }

1 Joel May 13, 2010 at 4:22 pm

Thank You so much!!! ive been a huge fan of pho for a while and always found the process of making it for myself too overwhelming. This helped me out immensely! Should i cut up my ginger into pieces?

2 Cuong Huynh May 13, 2010 at 4:47 pm

Hi Joel: There are several ways to char the ginger. Some people will cut it in half length-wise to get more of its surface to char. Others char it whole. Still others peel its skin before charring. I would say take your pick, but personally I cut the ginger in half after peeling. This gives me better flavors due to larger charring surface.

3 Joel May 16, 2010 at 12:33 pm

Thanks a bunch!

4 Orlando January 5, 2011 at 8:44 am

Joel,

I’ve been an asian noodle fan since I was a kid and can’t get enough. I only go for the authentic stuff and find the stepped on versions a big disappointment. I’ve been looking for a good soup base and purchased this one a few months ago. After much research in making PHO the long way I have a couple of questions about this soup base. Should I use the whole container and and freeze the rest for later? How should I portion the container so I’m not wasting?

5 Cuong January 5, 2011 at 1:29 pm

Hi Orlando: Brian at Quoc Viet told me that the soup base is stable at room temperature for storage purpose. Even if you opened the container to use just a portion of the powder, the rest can be closed up and stored away in your pantry for months (I have to look at my notes to see if it was 9 months or something else that he said.) Of course you can throw it in your fridge too, no harm doing that.

6 sanghuynh January 7, 2011 at 11:25 am

Hi Cuong, I would like 2 know that these soupbase contain any MSG ? I heard on youtube ppl said that these soupbases are no good b.cause they have so much sodium and MSG. Thanks

7 Cuong January 9, 2011 at 5:07 pm

Hi SangHuynh: Can you provide a link to the YouTube page you mentioned? I’d like to check it out myself. With respect to the Quoc Viet soup base which is what this article is about, I think it does have large amount of sodium, as are many many other processed foods. If anyone has ever enjoyed restaurant foods, any restaurant foods, I think he/she should expect a large amount of sodium and/or MSG in the food as well. I do admit though, many of them are great tasting ;) In all seriousness, I would say if you are allergic to MSG then preparing your own food is the best way to go.

Here’s a post on MSG where a number of culinary professionals pitched in their own take on MSG, Vietnamese Pho With No Monosodium Glutamate (MSG)? Sure You Want It That Way? For me moderation is my rule for consuming MSG.

Finally, you can also contact the product manufacturer directly.

8 Severus Snape August 1, 2011 at 4:40 pm

Hey all, I actually found this product at Amazon.com. 4 cans for $28.50 plus shipping. It took me all of 45 sec to order, I love Pho. I might look for it locally later, but after reading the article, wanted a quick way to get it.

9 Cuong August 12, 2011 at 10:25 pm

Hi Severus Snape: If I’m not mistaken, Quoc Viet products are not sold on Amazon.com. Maybe you’re thinking of something else? There is a competing product, but I do not have experience with it.

10 Severus Snape August 16, 2011 at 6:55 pm

Hello Cuong, I just double checked my invoice. I ordered through Amazon and it was Quoc Viet brand. The invoice was from Quoc Viet, not a retailer. They must be using Amazon to sell there product. Anyway I cooked my first batch last weekend, and it was great.

11 Cuong August 21, 2011 at 8:56 am

Hi Severus Snape: that’s very interesting. My own source told me they don’t do that but maybe they do now. I can see it on amazon.com as a 4-pack. Good that Quoc Viet is branching out. In my opinion they are a little weak on the marketing side.

12 Me October 14, 2011 at 7:33 pm

I cannot reuse the spice bag huh?

13 Cuong October 16, 2011 at 9:00 pm

Hi Me: Sure you can reuse the spice bags but you’ll probably get nothing much out of it after the first use. It’s like your bag of tea, one time use if all you can get out of it.

14 Joe December 11, 2011 at 8:57 pm

Hello,

I prefer Pho Tai and don’t care for the flank/brisket. Would it be possible to skip adding the brisket to the base when cooking or would I lose out on a lot of flavor?

15 Cuong December 21, 2011 at 9:38 am

Hi Joe,

The bones, brisket and flank are essential for the beef flavor in the broth. While Quoc Viet has done a great job saving you from having to cook the bones, brisket and flank are still require to give you the rich taste. Now you can substitute more flank or more brisket in place of the other, but I would not recommend foregoing them altogether. The base itself can only give you marginal broth quality, but you may still try the soup base by itself just to know. My guess is it may be better than many restaurant broths I’ve tasted, but really it’s half of what a real pho broth should be. Let us know what and how you did.

16 Long January 15, 2012 at 3:43 pm

I just tried the Quoc Viet base for the first time today. Not only did use beef chuck (couldn’t find brisket and flank at my local grocery store), I also bought a small amount of beef ribs to throw in the pot for extra depth of flavor. It came out GREAT! It was really good. I’m pretty particular about my pho. My mom’s pho was the best. It wasn’t like my mom’s but it certainly tasted homemade and was as authentic as can be.

For those who want a little more star anise flavor (which I love in pho), you can also throw a little more into the pot.

17 Cuong January 15, 2012 at 4:04 pm

Hi Long: I’m glad you find it acceptable to your taste. Yeah I would say adding more of any kind of beef/beef bones should definitely help the flavor. And I agree, adding more star anise can really bring pho flavor out even more. I do this myself as well.

18 Long January 15, 2012 at 7:20 pm

The one thing that I found odd though was the fact that the Quoc Viet directions had you only use the spice packet for 15 minutes in the broth. I left it in there for about 25 minutes. And I found the broth when eating to be mild in pho aromas. I remember that my mom used to leave all the spices in the broth the entire time. So next time, I’m going to leave it in longer to see how it goes.

19 Cuong January 15, 2012 at 9:33 pm

Long: It may be odd or it may not. My take on this is QV is just practicing proper precaution, specifying what I would call a safe, reasonable amount of time. I agree with you in leaving the spices in there longer; I love my pho to be real fragrant with pho spices too. From a manufacturer’s point of view though, I can see that they know they do not have total control over what their customers do, so the safest is to recommend something “reasonable,” like 15 minutes. With QV products, they aim to serve those who may not have ever made pho themselves before. So new QV customers may not know how long to simmer spices, or they may leave them in too long resulting in a broth too pungent for average people. Anyway what they should do is suggest something like “vary amount of spice time to fit personal preferences.” If you like yours in there longer, I’d say go for it.

20 Joe January 16, 2012 at 1:43 am

What cut of beef and how much should I buy for use in the broth?

21 Cuong January 16, 2012 at 1:51 am

Hi Joe: You want to use beef flank and/or brisket. Depending on where you live, you may not get the proper cut, but anything close should be fine. Vietnamese use untrimmed flank in pho, but you may find it difficult to get untrimmed flank in American supermarkets.

22 John January 21, 2012 at 11:01 am

I’ve tried looking EVERYWHERE for this product, and I still have not luck :(
I live in Toronto, Canada and I’ve managed to only find the cheap unsatisfying Pho soup powders.. Does anyone know where to buy these Quoc Viet products specifically in Toronto? I’m REALLY craving Pho Tai Chin Nam as we speak!

23 Cuong January 22, 2012 at 1:55 am

Hi John: I am not sure if Quoc Viet is available in Toronto market. From what I know they do not do mail orders for retail sales. You may want to contact the company directly to find out where their products may be carried in your area. I know they may ship out products to retail customers from time to time. You can contact Alan Khoa Nguyen, Quoc Viet’s Sales at [email protected], I’m sure he can steer you in the right direction. Alternatively, you can try Quoc Viet’s Amazon storefront.

Let us know how you fare. A should not have to suffer just because he wants some decent Pho Tai Chin Nam.

24 Long January 26, 2012 at 5:08 pm

Joe: I think you can honestly use whatever beef cuts you like. Obviously, don’t waste your money on expensive cuts like filet mignon or rib-eye. If you don’t like gristle or fat, use leaner cuts. If you like all that stuff, use cheaper, fattier cuts. I’ve even used basic baby back beef ribs for the soup stock. And the meat came out delicious! So, I cut them off the bone and added it to my bowl of pho.

25 Cuong January 27, 2012 at 9:53 am

Like Long just said.

26 Kim thoa February 4, 2012 at 4:37 pm

I love cooking

27 Cuong February 7, 2012 at 10:11 pm

Kim Thoa: I don’t doubt you love cooking, but can you make a good pot of pho, that is the question ;)

28 Blaine May 28, 2012 at 6:30 pm

I just purchased my first container and cannot wait to cook up my first pho effort! I’ve read all the comments here and have a couple of questions. Cuong how long do you leave the spice packet in for? I see Long says 25 minutes worked but maybe longer next time, do you or anyone else have a perfect time? Also, any tips on charring the onion and ginger? Do you do it stovetop or use a grill? I was advised to use beef knuckle to add depth to the broth along with the brisket and tendon, any thoughts on that? Thanks so much.

29 Cuong May 28, 2012 at 6:54 pm

Hi Blaine: For the spices, I left mine in for various amounts of time, depending on my mood ;) Sometimes 15 minutes as stated in this article, other times longer if I want a little stronger fragrance. One time I got distracted and forgot it until about 50 minutes later. No big deal, just a little stronger spice taste, no one will know. Others above may have found their own preferences. So I don’t think there is a perfect time, because each individual is different. The restaurants cook for the mass so they have to choose one time (arbitrary but to their preference) so that the broth they serve stays consistent from one day to the next. At our Ui-Cha! Pho and Ca-Phe I think we use 45 minutes.

Charring onions and ginger is pretty easy. Either stovetop or grill or any other open flame would work. Charring in an oven at high 450°F can also work. The main thing is high temperature, dry heat, and give it enough time to burn the sides and edges. Just be sure to wash them thoroughly first. You can cut them up so they have more charred surfaces which results in more of that burnt flavor, and/or smash or crush them before going into the broth to help with the extracting of the flavors.

With respect to beef knuckle, yes that would be nice, or better yet if you can find ox tails, then that would be even better. The bones with marrow in it will give you great pho flavors, but then you’d be defeating the purpose of using the Quoc Viet soup base, because they have the marrow in there already. The idea is QV products save you time in cooking the bones. Good luck Blaine, hope this helps.

30 Blaine June 3, 2012 at 10:48 am

Well I made it and it was pretty damn good! I would have to rate it almost as good as my favorite restaurant, but not as deep in flavor. I did leave the spice packet in for about 45 minutes and I used a combination of ox tails and beef short ribs in making the stock. I think next time I will add additional star anise. I definately give the brand a two thumbs up!!

31 Cuong July 9, 2012 at 2:50 pm

Blaine: congrats on getting what you like. Good choice on the ox tails, but I’ve never seen short ribs! BUt a little tweaks here and there will get you what you like, your own pho recipe so to speak.

32 Stephanie September 25, 2012 at 11:48 am

Hi! I’m making pho for the first time using this base and had a question. Can I just use one spice packet and half the base? If so how much water would I use? Also, it says to blanch the meat – in just water? Really I’m just concerned about how much water to add once I cover the meat – I’m using flank – and I don’t want to make it too watery. I’m cooking for 5 so I’m hoping to just use half and save some for the next time. Any more direction would be appreciated!

33 Cuong September 26, 2012 at 12:07 am

Stephanie: Yes of course you can scale it any way you want. I think the instructions say the final quantity is about 2 gallons if you use the whole container, so if you use half container then your final stage should have water added to achieve 1 gallon total. When blanching the meat, just boil water and add your meat for 15 minutes as instructed. Some people feel that may be too long so they adjust down to 5-10 minutes. The idea is to wash off impurities outside the meat before you really simmer it for an hour or so to get the flavor out. I’d say flank would taste very nice.

But why not just make the whole bath and put the unused broth in the freezer; pretty much standard practice to store any kind of broth or soup. Good luck with it, but you really can’t go wrong. If you don’t like the way it tastes on first trial, I am sure your second one will be much much better as you know what to do and what to expect by now.

34 Jessica May 13, 2013 at 5:11 pm

I’m making the chicken pho, Pho Ga. Anything different about using chicken over beef? This is my first go at it and read all of the beef suggestions, just would like advice if any on chicken. Thanks :)

35 Judy May 15, 2013 at 5:27 pm

I’m making the pho right now and I did buy this mix and am cooking it with bone in beef shank. I got the mix in Toronto, which I had read in the previous comment that they couldn’t find a place. It’s an Asian grocery at 1105 Wilson Ave in North York for your Canadians! :) Its simmering as we speak and smells delicious…thanks for this posting! I’ll let you know how it turns out. This is my absolute favourite soup…

36 Cuong May 15, 2013 at 6:24 pm

@Jessica: One big difference about pho ga is the chicken/chicken bones are much faster to cook than the beef/beef bones. So your cooking time will be shortened considerably when you make pho ga. Another factor is you want to make sure your spices and seasonings are used properly/less in pho ga, otherwise you will mask out all the delicate chicken flavors that you have. Whichever pho you are making, the seasoning and spices should already have been adjusted for that particular pho type in the recipe you are using. If you put the recipe side by side, for example, you may notice that pho bo has more star anise, but less cardamom, or pho ga has cinnamon whereas many pho bo recipes do not call for it. I hope this helps, and you’ll do fine. Even if your first one does not turn out that great, your next one will be much much better.

37 Cuong May 15, 2013 at 6:33 pm

@Judy: Thanks for the tip. Toronto has a large Vietnamese and Chinese community so there should be plenty of supplies from the markets there. I’ve visited Totonto myself a few years back and I liked Totonto very much. I know you will enjoy your home-made pho, and you’re right, you can’t help but have your home permeated with this beautiful fragrance of pho simmering in your kitchen. And here’s the bonus: don’t worry, you house will not smell bad. The delicious pho smell will not linger and make your house smell really bad like maybe curry does. More reason to enjoy pho! ;)

38 Quan August 13, 2013 at 6:53 pm

Not sure if everyone already knows this but the Quoc Viet 4 pack (2 beef and 2 chicken) is now carried at Costco. Best part, It’s only $16.

39 Cuong August 13, 2013 at 7:02 pm

@Quan: I’ve read about it but have never seen them at any Costco. I would expect Costco to carry them in certain markets only and not at all stores. In any case, care to share which Costco you saw them at?

40 scott November 27, 2013 at 9:43 am

wouldn’t cooking the meats for an hour make the meat very tough? i

41 Cuong November 27, 2013 at 10:47 am

@scott: cooking the meats for an hour is definitely not long enough. You probably missed the step about simmering until meat is soft and tender, and meat flavor is extracted in the broth. This is why good pho broth takes time to make. Quoc viet soup base can help cut simmering the bones, but you still have to tenderize the meats.

42 Jung December 9, 2013 at 4:41 pm

Can anyone tell me if this soup base has any clove in it? I do not like the flavor of clove in my pho and have had that in some restaurants.

Thanks!

43 Cuong December 10, 2013 at 11:42 am

@Jung: Wow you must be very sensitive to even detect clove in the broth; most people don’t even know what clove is and what it may taste like. It is not known if the spice bag in the Quoc Viet soup base has any cloves. You may want to contact the company directly at http://www.quocvietfoods.com/contactus.html

44 Moonrock January 6, 2014 at 7:19 am

so the flank and/or brisket is to be sliced and served into the PHO broth when it comes time to serve ? Should it be cooled off first so it doesn’t crumble ?

45 Cuong January 13, 2014 at 3:21 am

@Moonrock: By definition, pho is mostly served to a group even at home. Therefore the meat is normally sliced to serve many portions at the same time. The sequence traditionally follows the order of blanched banh pho into the bowl, then meat and chopped onion/cilantro, then the hot broth. Some people like to dip/soak the meat in hot broth first so they get their bowl hotter when the broth goes in; otherwise the broth would lose heat due to the cold meat in the bowl.

I think your second question has to do with meat coming out of the broth at the end of the brewing cycle. If your meat crumbles then you probably overcooked it. In any case, wrapping it tight with food wrap will help when it comes time to slice it. Hope this helps.

46 LovePho January 18, 2014 at 5:19 pm

what if the spice bag is ripped open while cooking? Can you still eat the soup or should it be throw away?

47 Cuong January 18, 2014 at 8:51 pm

@LovePho: It may not be a total loss. Assuming the spice bag content is finely ground, powdery particles, what you may try is let the broth sit (maybe after done cooking) to allow everything to settle to the bottom as much as you can. Then pour the broth through a filter (as in large coffee filter paper.) This way you strain out as much of the rest of particles still floating around in the liquid as possible. After that, the broth may not look as good as it could be, but it will probably taste fine.

48 LovePho January 18, 2014 at 9:03 pm

Thanks a lot Cuong! I was afraid I might have to throw the whole pot out once the bag was broken! Thanks again!

49 Cuong January 18, 2014 at 9:22 pm

No problem @LovePho. Good luck.

50 Beachmaster February 25, 2014 at 10:58 am

Hi, living along the shore in New Jersey the closest Pho shops are more than an hour away in Atlantic City so the fact I can purchase the products I need on Amazon (yes they have the Quo Viet products but it is not shipped direct from Amazon), or the VietnameseSupermarket (on-line) is great for me. I have eaten Pho in many good shops in Westminister thanks to my friend Alison a caterer from HB and a Pho pro. My question to you is, when ordering additional Pho noodles what size to your recommend for the Pho Bo moodle, small, medium or large? Thanks so much this thread has answered any question I had regarding the use of the Quo Viet packaged stocks.

51 Cuong February 26, 2014 at 2:12 am

@Beachmaster: not sure if I get your question correctly, but normally if you order extra banh pho noodle in a restaurant, you’ll be served with whatever they serve in the bowl, most probably the small size noodle.

52 Beachmaster March 6, 2014 at 9:12 am

Cuong, thanks for the response. What I meant was when I’m ordering the noodles on-line I’ve seen the banh pho packages listing small, medium and large size noodles. I just wondered which size would be best to use in concert with the Quo Viet stock. What would be the most traditional size? Thanks.

53 Cuong March 6, 2014 at 9:44 am

@Beachmaster: most people prefer the small size (3mm) and many restaurants serve only the small size as fresh banh pho noodle comes only in the small size variety. It’s not a matter of which size would be best with Quoc Viet stock. It’s what works for you. It’s like asking “what size spaghetti is best with meatball marinara sauce.” I’d say go for the small size to try, you’ll like it.

54 Beachmaster March 7, 2014 at 8:41 am

Thanks again Cuong for the respose, that’s exactly what my friends in Huntington Beach told me last night; the smaller width noodle was the best choice and what was used in the numerous Pho restaurants they had taken me too in and around Westminster.

55 Cuong March 7, 2014 at 8:48 am

@Beachmaster: Glad you find your answer. FYI: For the northern style pho (phở Bắc), the wider 3mm banh pho noodle is actually used. So there is a difference of usage if you want to be more authentic about it. Enjoy your pho.

56 Beachmaster March 7, 2014 at 9:25 am

Thanks Cuong for additional info. BTW, I just placed my order with Amazon for the Quoc Viet beef flavored pho soup base (4×10 oz. containers) and a triple pack of Three Ladies bahn pho noodles (3mm). I have Amazon Prime and these packages all qualified for free 2-day shipping. If it wasn’t for your web site and great threads I would still be in pho limbo here in NJ. I will let you know what I think as I’ll probably cook next weekend. Many thanks.

57 Cuong March 7, 2014 at 9:28 am

@Beachmaster: Nice! go for it. But I thought you want the 1mm banh pho?

58 Beachmaster March 7, 2014 at 9:40 am

Cuong, my error the small size 1mm is what I ordered — I had 3mm on the brain (LOL)>

59 Beachmaster March 7, 2014 at 9:43 am

Oh, and by the way Cuong, while my area is lacking for pho shops, we have some good ramen places close by and I make a pretty good ramen myself, using store bought noodles but a hearty homemade stock (slurp)!

60 Cuong March 7, 2014 at 9:46 am

@Beachmaster: Somebody should consider open a pho shop in your area. Where are you located? If someone wants to, I can definitely help guide him/her through the process of opening and operating a pho restaurant.

61 Beachmaster March 7, 2014 at 11:50 am

Cuong, I have given that much thought myself. I know it would do well here. I live on the New Jersey shore, Monmouth County to be exact, right by Asbury Park. As I said in an earlier post, the closest locations are in Atlantic City and Pleasantville, just outside Atlantic City. The demographic here is perfect and I’ve tried in vain to get my friends in California who eat pho weekly and are in the food business to come east and help me open one but they aren’t leaving the West Coast. Money is an issue as well. The least problem would be location. If I can ever find an investor I will let you know. Thanks for your kind. Most of the Asian restaurants around here are sushi, habichi, Asian fusion or Chinese American.

62 Cuong March 7, 2014 at 12:31 pm

@Beachmaster: So you have friends in CA in the food business? Care to share what they do?

63 Beachmaster March 10, 2014 at 8:14 am

Catering Cuong — parties, weddings, BBQ’s, funerals any type of event that could involve food. The business is based in Huntington Beach but some of the clients they have are in LA, a lot in Newport and all over Orange County.

64 Cuong March 10, 2014 at 12:31 pm

@Beachmaster: I see. Catering is a different beast altogether; much easier than running a restaurant in many ways.

65 Beachmaster March 11, 2014 at 5:04 am

They would agree too, but they owned a restaurant first and got so many requests to do private parties etc., they sold the restaurant and went 100-percent catering. From my amature observations, serving food to the public in any capacity is not an easy task.

66 Cuong March 13, 2014 at 4:36 am

@Beachmaster: Sure, and I can understand once they went the catering route and can make money from it, why go back to restaurants.

67 Beachmaster March 17, 2014 at 8:12 am

Well Cuong, I made the pho using the Quo Viet product this weekend, followed all your instructions. I made the stock the night before. Started it about 6 pm and finished about 9 pm (I could have done it in about 2 hours but did it slow). I used a big piece of bottom round in the stock. Served it the next evening with the noodles, thin sliced filet of raw beef, basil, mint, sliced jalapenos, hoisin, hot sauce, bean sprouts, scallion and limes. Everyone flipped. It was awesome. The Quo Viet stock/seasoning packages are a winner in my book. Only change I will make next batch is going with the 3mm northern noodle as you suggested earlier. I just like a larger noodle. Also, as you said, using the entire container I was left with plenty of left over stock which we put in containers for use later this week. Thanks again.

68 Cuong March 17, 2014 at 9:57 am

@Beachmaster: Congratulations!!! I’m proud of you. Keep in touch about opening a pho shop. I’m interested.

69 Beachmaster March 18, 2014 at 6:50 am

Will do.

70 Beachmaster April 7, 2014 at 6:30 am

Cuong, just wanted to let you know, the last time I made Pho was 03/15/14 and I had 2.5 quarts of broth leftover. I never froze the stock I just put it in plastic quart containers and kept it in the frige. This weekend I decided it was time for a second round of Pho using what broth I had leftover from three weeks ago. Happy to report the broth was just as good as the first time, perhaps even a bit more flavorful as it sat in the frige all that time. I did leave a thin layer of sediment in the containers and by doing so the broth was a dark, clear rich color. It was excellent. Made two full bowls of Pho and still had about a half-quart left. Quo Viet produces a great product.

71 Cuong April 7, 2014 at 9:42 pm

@Beachmaster: For me, 3 weeks may be a stretch to keep anything in the fridge then still eat it, except for some very good cheese that is ;) Anyway, that’s awesome, the way your broth turns out in terms of color, taste, etc. That’s the way it should be, yeah! Just wondering: did you get a thin layer of white fat on top and did you keep it for reheating and eating? Beside the fact that that layer has a lot of flavor in itself, it is what keep your flavors in the main broth, preventing the broth from reacting directly with the air and making it tasting bad, even when you have a cap or cover on. Thanks for checking in!

72 Beachmaster April 10, 2014 at 6:42 am

Yes Cuong, there was the thin layer of fat and I did not skim it. I know that’s flavor. I too, thought three weeks without freezing could be a push but prior to making the pho I heated a small about in a cup, drank it and worked in my garden for three hours. No ill effects so I figured I’d run with it. However, the reason I didn’t freeze it was because I thought I’d use it sooner. Next time I’ll be more diligent with forward menu planning and if I know I won’t use it within 10-days I will freeze it.

73 Cuong April 10, 2014 at 1:04 pm

@Beachmaster: Testing it and giving it 3 hours to see if you have ill effects? You are serious about pho my friend. Also, why throw away something you spent 3 hours making, right? Of course we’ve all left foods in the fridge longer than we intended to, but the nice thing about pho broths is (within reasonable time of course,) boiling it up will help kill much bacteria that started growing, and you’re good to go :D

74 Dominique May 26, 2014 at 6:24 pm

I just used the Quoc Viet pho soup base from Costco. I added 1 of the spice pouches and half the soup base to a big boiling pot of water with 1 lb beef shank w/ bone, 1 onion (cut in half), charred ginger strips and a handful of extra anise stars. Turned out terrific and the amount was enough for 4 medium size bowls. I had the butcher slice up my rare beef just the way I like it. I added the accompaniments: bean sprouts, basil, lots of lime, cilantro, green onions, sriracha, a little splash of fish sauce and a serrano chili for me. Took me 1.5 hours. Loved it!!

75 Cuong May 26, 2014 at 9:04 pm

@Dominique: Congrats on making pho on your own. With the exception of the shank with bone, which I don’t think did much for you in the amount of time you cooked, you can see how easy it is to start making your own pho. You may try without the bone next time, and your broth should be just as good, while the broth itself should be much clearer as well. Just my 2 cents.

76 Justin July 12, 2014 at 7:28 pm

Hi Cuong,

I just finished cooking your recipe using the Quoc Viet Soup Base. My soup came out to be a little on the oily side. Any idea why? Thank you in advance for the help!

Justin

77 Justin July 12, 2014 at 7:43 pm

I’m thinking I need to blanch it more than once? I know when my mom cooks her Filipino beef soup dishes she blanches the meat 3 times.

78 Cuong July 12, 2014 at 10:41 pm

@Justin: The QV soup base does have oil in it out of the can/package. Whatever you use for beef (flank, brocket, etc.) will create additional fat in the broth. The layer of oil on top of the broth actually serves to preserve your broth; it prevents air from reacting with the broth and make it go bad faster. If you don’t like much fat in your pho, then you would just not ladle the fat into your bowl when serving; just leave it in the pot with the rest. I’d recommend leaving the layer of fat there and not throw it out.

I’m not sure what you mean by blanching more than one. Do you mean blanching the pho noodle? Pho noodle should be blanched only once just before serving in the bowl. If you meant blanching the raw meat, then you shouldn’t have to do that. The thinly sliced eye round should cook plenty fast when boiling broth is poured over it. Hope this helps.

79 Justin July 14, 2014 at 12:31 pm

Hi Cuong,

Thanks so much for the speedy reply. We left it in the fridge over night and some fat formed on top of the soup. We removed the layer of fat and the soup is no longer overly oily. It is perfect now. Thank you so much for the recipe!

Justin

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