Beef Pho Recipe Infographic By Lovingpho  

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Thanh
Posts: 3
 Thanh
Guest
(@Thanh)
Joined: 4 weeks ago

Thanks you for answer ,
Yes I did cook by myself whole time until my friend come over but they don't known I cook Phở until they come to kitchen . All my friend want to eat Pho when they come to my house . With me I still not complete satisfied with smelt . Do you think the herb need to increase ?
The Fat on top of the soup not take out ?

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1 Reply
Cuong
(@chuynh)
Joined: 10 years ago

Pho Restaurant Consultant
Posts: 282

@Thanh: I've helped people make pho at home and in restaurants, and never ever run into a situation when people complain about not having enough pho smell. Whatever smell you produce from cooking pho has to come from the ingredients themselves. There is no way that I know of to "add" or "increase" more pho smell, without changing your taste profile which you already like.

If you want to share your detailed recipe (including each ingredients and quantities used, and cook time) then I may be able to make a suggestion based on your own situation.

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Quy
Posts: 1
 Quy
Guest
(@Quy)
Joined: 2 weeks ago

Hi anh Cuong,
If I were to use this recipe for my pho restaurant in the future do I scale up all of the ingredients, if so what is your suggestion on the amount of broth/ingredients I should have daily.

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1 Reply
Cuong
(@chuynh)
Joined: 10 years ago

Pho Restaurant Consultant
Posts: 282

@Quy: You should be able to scale this recipe up to any size for restaurant use. There are a few things to keep in mind especially if you want to go large scale:

1. You should try it at least once at current size to convince yourself this is what you want, and make any adjustment as needed before scaling. I generally recommend several trials to eliminate personal/operator errors and ensure you get same/similar result every time before scaling, because at small size it's easier (and less costly in time and money) to find and correct errors.

2. Once scaled up, you'll also need additional testing and make adjustments again. You'll need to do this to ensure all variables are understood and accounted for, and proper adjustments made to meet business goals (quality, food cost, labor cost, etc.) Many people skip all these steps (based on very poor reasonings) and as a result they hurt themselves when it comes to quality, food cost, labor cost, and making a profit.

My suggestion on the daily production amount is to do market analysis and understand how much you need/want to sell on a typical day. I can't tell you how much gas to put in your tank without knowing where you're driving to, how far it is, and what kind of car you drive. With that said, I do help people figure out where they want to go, why they should have such target, and how to get there with minimal cost and risks.

The point is: each restaurant is different, and you as an owner should know as much as you can about your business and what you want to achieve before committing to one way of doing things. For much more detailed coaching, you can book a consultation appointment or post on the Pho Forums when I have it go live shortly.

Hope the above helps.

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