Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base
They would agree too, but they owned a restaurant first and got so many requests to do private parties etc., they sold the restaurant and went 100-percent catering. From my amature observations, serving food to the public in any capacity is not an easy task.
@Beachmaster: Sure, and I can understand once they went the catering route and can make money from it, why go back to restaurants.
Well Cuong, I made the pho using the Quo Viet product this weekend, followed all your instructions. I made the stock the night before. Started it about 6 pm and finished about 9 pm (I could have done it in about 2 hours but did it slow). I used a big piece of bottom round in the stock. Served it the next evening with the noodles, thin sliced filet of raw beef, basil, mint, sliced jalapenos, hoisin, hot sauce, bean sprouts, scallion and limes. Everyone flipped. It was awesome. The Quo Viet stock/seasoning packages are a winner in my book. Only change I will make next batch is going with the 3mm northern noodle as you suggested earlier. I just like a larger noodle. Also, as you said, using the entire container I was left with plenty of left over stock which we put in containers for use later this week. Thanks again.
@Beachmaster: Congratulations!!! I'm proud of you. Keep in touch about opening a pho shop. I'm interested.
Cuong, just wanted to let you know, the last time I made Pho was 03/15/14 and I had 2.5 quarts of broth leftover. I never froze the stock I just put it in plastic quart containers and kept it in the frige. This weekend I decided it was time for a second round of Pho using what broth I had leftover from three weeks ago. Happy to report the broth was just as good as the first time, perhaps even a bit more flavorful as it sat in the frige all that time. I did leave a thin layer of sediment in the containers and by doing so the broth was a dark, clear rich color. It was excellent. Made two full bowls of Pho and still had about a half-quart left. Quo Viet produces a great product.
@Beachmaster: For me, 3 weeks may be a stretch to keep anything in the fridge then still eat it, except for some very good cheese that is 😉 Anyway, that's awesome, the way your broth turns out in terms of color, taste, etc. That's the way it should be, yeah! Just wondering: did you get a thin layer of white fat on top and did you keep it for reheating and eating? Beside the fact that that layer has a lot of flavor in itself, it is what keeps your flavors in the main broth, preventing the broth from reacting directly with the air and making it tasting bad, even when you have a cap or cover on. Thanks for checking in!
Yes Cuong, there was the thin layer of fat and I did not skim it. I know that's flavor. I too, thought three weeks without freezing could be a push but prior to making the pho I heated a small about in a cup, drank it and worked in my garden for three hours. No ill effects so I figured I'd run with it. However, the reason I didn't freeze it was because I thought I'd use it sooner. Next time I'll be more diligent with forward menu planning and if I know I won't use it within 10-days I will freeze it.