I don't mind the hoisin dip with peanuts for Viet salad rolls but I prefer fish sauce with diced up garlic and sparing strips of carrot.

 

I was doing Iced Lattes 5 days a week, there's a dunkin donuts in the ground floor of my building... bad bad bad

 

Yeah, then dude...it's not the caffeine that was "killing" you, it was the crap that was WITH the caffeinated drinks.

You should be safe to drink coffee/tea when you're ready IMO.

 

Yep, any other type of rolls and it's fish sauce with pickled carrots and daikon strips

 

We used MSG with almost everything, lol.
48 hours? man I can imagine how rich that broth is.
Everytime when my family or relative makes it during get-together, I never let the broth goes to waste. Whatever is left I always put it in a jar and take it home.

We would also add chop garlic that's fried with olive oil, and man, that makes a HUGE different. Very tasty.
We only make this on specail occasion like birthday and huge family get together.


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^ NICE.

Yeah, my MiL, being Vietnamese and all, has a pot of pho going on average 2-3 times a month. And like all Asian Moms, she loves to watch her kids eat her food...so, all I gotta do is ask.

Depending on her mood I suppose, her broth does deviate on sweetness. I prefer pho when it is not as sweet...and I always like it a bit sour by adding 3-4 squeezes of lime juice in my bowl.

I'll try your tip on the fried garlic for the pho. We do add that stuff to BBH.

 

Man, I need to learn some new skills

 

FWIW, to make pho is not terribly difficult. It explains why every second from Viet opens a pho restaurant.

To make it taste good is all about how long you cook the bones for. The general recipe is straight-forward.



Think of this...when you make lobster bisque, you cook the lobster shells and let it simmer...the longer, the more flavorful the soup is...

Pho is no different.

 

^^^

Phoshizzle!

 

I know I said chopped, what I meant was minced. Cooked it until its golden brown ( this part is crucail, can't be too raw and can't be overcooked). Also add the olive oil with the garlic, the infused taste of the combination really makes it pop.
Before we would buy the fried garlic in a jar to add (you can see it on my 4th picture next to the sriracha), thats how I normally eat it. Then one time my sister tried the garlic with Olive oil, and ask if I want some and I said NO.
That day I ate 4 plates and pass out, haha.
I woke up a few hours later and it was all gone, . Then my sister had a plate in the fridge, I ask if I can eat it, and man, the garlic+olive oil really do make a difference. Sometimes our ignorance holds us back. lol

I do add sugar to my pho, but very very little. Not enough to make it sweet.
Kinda like how people add salt to ice cream or chocolate dessert, just enough to balance the flavor. Ice cream without salt will be too sweet to eat.

 

Thanks for the recommendation!

 

You're welcome bro.

 

Garlic

 

Damn bro!

Ditto. I feel so cultured now, looking at all the delicious Asian food. I just can't eat the shrimp though.

 

 

Me either

 

Next time we make it I will list you all the ingredients to the broth and show you the picture. Theres like a bag filled with herbs like star anise and such that we let boiled in the broth to add flavor with the beef bone. We also put ox tail in there now. The meat from the Ox tail is the tastiest meat in my opinion.

 

Made grass fed beef burgers on the grill with blue cheese. Forgot to take a picture, was too busy destroying them

 

Imagining ..... Imagining....... Sounds good though. I didn't like blue cheese for the longest time, love it now.

 

Sounds amazing, but me no like blue cheese.

 

It's great stuff with grapes. I suppose it takes a bit of getting-used-to the taste/flavor.

I can imagine the burgers Ack made were very om-nom-nom.

 

Weeknight and so, nothing fancy. We typically stick to veggies during the week...probably going to stirfry some leeks with tofu and shiitake. Also steam some eggplant and just drizzle some soy sauce a la sesame oil.

I'll eat more barbarian-like over the weekend. Buddy's b-day coming up on Sunday and heading out for a buck-a-shuck oysters at the local steakhouse/watering hole with the boys to celebrate the guy's birthday AND the fact he's now a father of twin...GIRLS.

 

Sounds awesome Henry.

Tonight is my Brother's last night in town, so I'm thinking steaks

 

Grilling them yourself or heading out?

 

Grill them myself, he wants to have a guy's night and just relax and drink some growlers of beer. Think I'll melt some blue cheese on them

 

 

 

Brother's not getting any growlers... Good thing I have plenty of beer and wine

 

Nice. What do you have? Sirloin? NY cut?

 

For some reason, while I love all steak, I tend to just enjoy the plain ol' sirloin the best esp. in restaurants...it is always the most well-flavored.

Of course, a properly done prime rib...that's heaven too. I don't really need tenderloin frankly...and if I craved it, I'd just look for a t-bone which would have it.

 

Gonna pick something up after work, either t-bones or strips

 

Nice choices. T-bone FTW then.

Frack...I want steak now instead of veggies and tofu.

 

 

Made ribeyes rubbed with montreal steak seasoning and topped with blue cheese, they were

 

Can't ever go wrong with Montreal steak spice. Great on seafood too IMO.



<--- Had veggies a la tofu and eggplant.

 

I grilled the steaks, and made Zataran's red beans and rice, my mom made brocolli, cauliflower and yellow peppers steamed with some garlic and oregano. We paired with a Cabernet from a local winery

realized I didn't take any pics after my steak was gone,, the dogs have scraps for days though

 

Shoyu ramen made by the wife...

 

 

Never had authentic ramen. Are those poached eggs?

 

Made some homemade salsa with Roma tomatoes from my tomato plants, some Campari tomatoes, banana peppers, garlic powder, red onion, and some salt and pepper. Came out really good but I chopped the tomatoes down too much so they started to break down a bit. But after marinating a couple days, my parents and I destroyed the whole thing before dinner last night. The thing was full to the top but I snapped a picture before it was all gone. Have another batch of Romas up, think I'll do it again, original idea was to make bruschetta chicken, but I couldn't find basil in stock anywhere

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