Best way to make pho with xi quach ?(inspired by your xi quach post)  


Ng_thao_65
Posts: 3
Standard Subscriber
(@ng_thao_65)
New Member
Joined: 3 months ago

Hi,

So... that xi quach post got me craving some home made xi quach myself. I can make pretty good pho bo at home, but does someone have suggestions and tips for making xi quach pho at home?

Thank you!

Reply
2 Replies
2 Replies
Cuong
(@chuynh)
Joined: 11 years ago

Pho Restaurant Consultant
Posts: 336

@ng_thao_65 Adding xi quach to pho is pretty easy though there are a few things to pay attention to. Generally, xi quach just means adding beef bones (with soft tissues still attached, not totally trimmed off) and simmer to tender. This is similar to making BBQ ribs where the meat falls off the bone, but through simmering in water instead of using just heat.

The process is pretty much the same, but you do want to parboil the bones more thoroughly since there are more impurities to remove compared to just cleaned leg bones.

Reply
FoodChick89
Premium Subscriber
(@foodchick89)
Joined: 3 months ago

Active Member
Posts: 12

If you're already making good beef pho at home then I'd suggest buying some ribs (can be expensive), neck bones, or shank. I've experimented with traditional simmering, and also with both pressure cooking and sous-vide, and while each has its own goodness, any of these methods will you tender fall-off the bone xi quach. And remember: always use the resulting stock in your broth! It's delish.

Reply

My Account

Subscriber:
Account Info
Forum Activity
Topic Subscriptions
Forum Level:
Renewal every
Subscription Expires
Next Renew ---

Recent Posts

Currently Online

 No online members at the moment

Share: