Pho Forums - Recent Posts

RE:Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base

Cuong Huynh — Thu, 09 Jul 2020 23:56:38 +0000

@Ron Maki: Sorry but afaik there isn't a way to make one pho bowl at a time from scratch, and get the quality that you want to eat. Best way is to make a batch as described then freeze what you don't eat.

RE:Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base

Ron Maki — Thu, 09 Jul 2020 21:10:22 +0000

how do i make a bowl at a time. and then how do i use the spice bags. Can i open them and just leave the spices in the soup?

RE:Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base

Cuong Huynh — Thu, 18 Jun 2020 05:19:39 +0000

Hi Michael: Thanks for reaching out. I do not maintain standard packages for consulting. No two situations are exactly alike. For this reason I generally go through an initial consultation to determine exactly what you need and whether I'm the right person to help. If you are interested and ready to go then please book a one-hour consultation: /one-hour-pho-restaurant-consultation/

RE:Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base

michael — Thu, 18 Jun 2020 03:56:50 +0000

Hi Anh Cuong, I have talk to you before , it's been a couple years now. but i would like to know the cost of the package you charge to open a pen restaurant from A to Z turn key. please reply to my email , michaelllc@yahoo.com thanks Michael Huynh

RE:Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base

Cuong Huynh — Tue, 26 May 2020 20:36:08 +0000

@Amber: The amount of water you use should follow the recipe. In this case the recipe should be on QV's cooking instructions, unless you've made changes to fit your taste. My instructions in the original post above of "Adjust water to 2 gallons or to taste" follows what the label says. about 2 gallon yield. To clarify, this means that the manufacturer suggested amount is 2 gallons of yield. This means to bring up the amount in the pot to 2 gallons and not to add 2 gallons to the pot. It's a big difference and I hope you didn't do the latter ;). How much you actually add depends on personal taste. Hope this helps.

RE:Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base

Amber — Tue, 26 May 2020 05:42:07 +0000

Hi - It's been a year since I've used QV chicken base. Always turned out great. Looking over my notes, I followed it, but left out how much water to add at the end. I just made it yesterday, and the taste is not the same. Roughly how much broth does 1 tub make? Is it 2 gallons as per Anh Cuong's original recipe? Thank you :)

RE: Opening a pho restaurant

Cuong Huynh — Thu, 02 Apr 2020 01:10:52 +0000

@sheriwaiii I'd have to say, at times like this I bet restaurateurs are glad to have takouts and deliveries to count on to keep their kitchen crew somewhat busy.

But while this will definitely help customers feel more comfortable ordering their dinners this way, I truly think eating out at restaurants is still one of the most enjoyable experiences a human being can have and want, and therefore eating at restaurants will still remain the main mode of serving food to people. When this whole thing blows over, people will be out to restaurants again.

So I would recommend to stick to the normal process of building a restaurant business, that is, design a strong concept that meets both your personal and local requirements. At the same time, give yourself the best chance for success by considering as many revenue to generating avenues as possible, and that means to include take-outs and deliveries in one form or another.

RE: Opening a pho restaurant

SheriWAiii — Tue, 31 Mar 2020 17:21:01 +0000

With the COVID-19 raging I see restaurants are scrambling to stay open and get some revenue. I have always been interested in opening my own pho restaurant, so my question is what are some new considerations to incorporate into a new pho restaurant concept? It seems that when this is all blown over, people are even more open to takeouts and deliveries models. Anyone cares to share their views? Thanks.

RE:Pho Broth: The Soul of Vietnamese Pho

Cuong Huynh — Thu, 26 Mar 2020 23:32:27 +0000

@Phil: Yes when it comes to pho broth, attention to detail is required; the right detail that is. In the grand scheme of things, parboiling correctly and simmering properly are probably two of the biggest factors that will give you clear broth. Hope you achieve your goals there. Best of luck.

RE:Beef Pho Recipe Infographic By Lovingpho

bigP2164 — Tue, 24 Mar 2020 23:40:52 +0000

Thanks for this awesome recipe.