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Old 09-17-2005, 01:57 AM   #1
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Pictures: wonton noodle soup & pho

Here is a picture of the pho I made. I forgot to get the camera until the last minute, so I've already put all the herbs in. This is a product of overnight simmering for the broth. The shot would have looked better if I wouldn't have put the herbs in yet.



This next one is wonton noodle soup. Also overnight simmering on the broth.

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Old 09-17-2005, 05:59 AM   #2
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These both look great. How about the recipes? Will you post them for us?
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Old 09-18-2005, 01:10 AM   #3
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Pho

Ok, but I make a lot, so you'll have to adjust accordingly.
I use a 34 quart pot to cook this.

Ingredients:
15 lbs. beef bones
4 lbs. chicken backs
2 pkg. pho seasoning (Que Huong Brand)
2 charred onions
4 in. charred ginger
8 chao kwo seeds
1 rounded handful anise
2 laddles salt
2 laddles sugar

1. preboil bones. Boil some water, then add beef/chicken bones and let boil on high for about 5 minutes. Drain and rinse bones. This should remove most of the scum and let your broth be clear.
2. Added all bones and seasoning to pot. Fill with water and let boil on high. Once it boils on high, skim off scum if needed. Turn to a low simmer. I cook mine overnight.
3. In the morning, turn soup to a boil again, for about 5 minutes, then it's done.

Eat with pho noodles. The medium size rice stick noodle. Soak the noodle in cold water for about an hour and cook in boiling water for about 2 minutes. Then laddle hot broth onto soup.

Possible ingredients to add:
Vietnamese beef meatball
paper thin sliced beef
beef tendon
beef tripe

Veggies:
chop up small cilantro & green onions
thin onion slices
purple thai basil
saw tooth herb (botanical name Eryngium foetidum)
bean sprouts
thai chilies

dip with sirachi & hoisin sauce.
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Old 09-18-2005, 01:13 AM   #4
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I had to enlarge those pictures...the little ones only whet my appetite! lol...
Both look so yummy!
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Old 09-18-2005, 11:30 AM   #5
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Wonton Noodle Soup

Broth:

7 lbs pork neck bones
1 diakon white carrot
3 large regular carrots
1 charred onion
1/2 laddle each salt/sugar

Simmer overnight on low. (use same technique as pho for preboil & skim scum off)

Wonton fillings:
ground pork
minced ginger
garlic
green onions
sesame seed oil
ground white pepper
rough chopped shrimp

Serve w/ egg noogles & steamed shanghai cabbage or baby bok choy.
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Old 09-18-2005, 11:33 AM   #6
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They look wonderful!!
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Old 09-18-2005, 12:04 PM   #7
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They look really good...........thanks for sharing the recipes. I haven't had anything with Diakon in it for many years. My ex MIL was Japanese and ate this alot.
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Old 09-20-2005, 01:03 AM   #8
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those look wonderful!! I've made wonton soup a lot. I've never tried making pho. I've been meaning to, but it's easier for me to walk across the street and order it.
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Old 09-20-2005, 09:35 AM   #9
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I am lucky and live near a university town with a great ethnic population, and many fine resaurants, including a great Viet Namese one.
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Old 10-11-2005, 11:20 PM   #10
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I'm the original Pho piggy, and lemme tell ya... THAT looks like the real deal...

But to be sure, why don't you scoot on down here and whip me up a batch???
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