XI QUACH in pho?  


tomking33
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Hi: Can someone shed some light on the xi quach (bone with meat) when served in pho? I've seen a few restaurants serving this but is it a fad or something more legit?

Thanks.

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8 Replies
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TranTBHoa-SG
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These are mainly the shank or femur bones with meat, tendons, cartilage and marrow still on, the exact stuff used in making the pho broth. Here's what one may look like served at the table:

Don't see a lot of these anymore since, my guess is, bones in the U.S. are butchered and cleaned a bit too well, and there's not much left to make xi quach, except for the marrow inside of course.

Xi quach is definitely legit. There are a few restaurants in the states starting to serve xi quach now, trying to differentiate themselves from the others.

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MeanSprouts6
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That looks more like rib xi quach, which is just fine with me. Here's another rib xi quach goodness.

1561828930-U3P11140F42287-1489506953-30a.jpg
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Anise4Ever
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I want one of these. Like good BBQ ribs but with pho flavors!!! 😍 

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Cuong
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Actually ribs are perfectly good for both pho broth and making/serving xi quach. The femur or leg bones may be good for the broth with more marrow, you can get just as good flavors from all the tissues hanging off of the rib bones. Plus you have xi quach to serve. High volume restaurants have a whole separate pot to simmer away the xi quach, and the stock coming off of that pot can go into the pho broth pots. Best of worlds!

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P Tran
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This totally brings back memory of Saigon ❤️ ❤️ ❤️ . Last time I had xi quach was in the 70's before leaving Vietnam. I think if pho shops in North America offer xi quach then customers will go crazy over it.

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ChikibuStarzz3
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@meansprouts6

Would love to have some xi quach (pork not beef) in my fav ramen. Bet that would be awesome!

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coffeeboyVV
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THis xi quach thing looks delish!!! Can I add xi quach to my home made hu tieu?

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Cuong
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You can definitely add xi quach to your hu tieu. You generally use pork bones to make your hu tieu broth anyway, so why not use leg bones with marrow, pork ribs, or even neck and or knuckles and get xi quach as well. Instead of throwing the bones out after making broth, you'd serve bones with attached meat as xi quach.

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