Beef Pho Recipe Infographic By Lovingpho - Homemade Pho

RE:Beef Pho Recipe Infographic By Lovingpho

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

Thanks for this awesome recipe.

RE:Beef Pho Recipe Infographic By Lovingpho

Cuong Huynh — Sat, 11 Jan 2020 04:37:44 +0000

@Dan: Thanks for stopping by and sharing your pho making adventure. Looks like you know what you'er doing and having success. Congrats! Oh yeah, fish sauce! Can't do without it.

RE:Beef Pho Recipe Infographic By Lovingpho

Dan — Wed, 08 Jan 2020 17:17:02 +0000

I love Pho!!! So last year I began trying to cooking it myself at home. I watched YouTube videos and read recipes. After tweeking various ingredients and changing meats, bones, etc., I arrived at a good broth after one year of experimenting. Your graphic is close to my final recipe. Though Oxtail and sliced ribeye are the core of my broth, I agree with adding fish sauce to my bowl when building the final meal. Thanks much for this website.

RE: Beef Pho Recipe Infographic By Lovingpho

ChikibuStarzz3 — Wed, 09 Oct 2019 17:21:45 +0000

@Sharon Mossy

Late reply here. Imo it's not critical to have exactly rock sugar. I think this ingredient gives pho its small sweet taste but because rock sugar is subtle, it's hard to overdo it. So if you must, regular granulated sugar can be used but I suggest start with very small amount first.

RE: Beef Pho Recipe Infographic By Lovingpho

giangdinh903 — Fri, 06 Sep 2019 22:08:20 +0000

@bovitop34

I use a kitchen mallet to crush the spices to various different sizes, then roast them until a bit burnt, then put them all in a muslin bag for cooking. Always turns out delicious.

RE: Beef Pho Recipe Infographic By Lovingpho

PhoZilla — Tue, 03 Sep 2019 16:17:57 +0000

@bovitop34 You definitely can use the coffee grinder. I use it often and the fragrance coming off is amazing! I use the coarse setting as I think that should be enough.

RE: Beef Pho Recipe Infographic By Lovingpho

bovitop34 — Wed, 28 Aug 2019 17:11:57 +0000

Thanks for sharing this recipe! I read elsewhere on this site that you recommend grinding up the spices to get more out of them. Can I use my coffee grinder to do this, and when used in the cooking, should I adjust the cooking time of the spices (and maybe when to best add them in)? Thank you.

RE:Beef Pho Recipe Infographic By Lovingpho

Cuong Huynh — Tue, 27 Aug 2019 01:50:34 +0000

Hey Sharon Mossy: Thanks for the question. You should be able to use white or brown sugar with no problem. Considering the recipe yields 10 QRTS (2.5 GALS) of liquid, a small 1 inch piece of rock sugar will not have that much of an impact on the result. It's supposed to be subtle. You can substitute 1 to 1 ratio, or to personal taste, meaning a one inch piece of rock sugar, if crushed into granulated/grain form like granulated sugar, should be about 1.5 table spoon (TBSP) by my own rough estimate. To be safe, you can use 1/2 TBSP sugar when called for, then add more later to taste if needed. You can even add it at the end to the hot broth too, it's just sugar and will just dilute in no time. Bottom line: you'll probably can't tell the difference with or without any sugar. Like in any good cooking processes, sometime it's the subtle taste that makes the difference. In this case, keep things flexible, experiment, and find what you like. If you find you need things a bit sweeter, then add a bit more. Otherwise, if you can't taste any difference at such small quantity, then maybe skip if all together like many actually do. Best of luck.

RE:Beef Pho Recipe Infographic By Lovingpho

Sharon Mossy — Tue, 27 Aug 2019 01:05:44 +0000

I'm happy to have found this recipe and I definitely plan on trying it! I have a question though - rock sugar - is this a must ingredient or can I substitute white sugar for the rock sugar and if yes, how much white sugar? I live in an area of the US that is not very diverse culinary-wise, so I know I won't be able to find rock sugar near me. Thank you!

RE:Beef Pho Recipe Infographic By Lovingpho

Cuong Huynh — Thu, 09 May 2019 18:15:54 +0000

@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.