Topic: Someone here said a pho broth takes 9 hours to make???
Chef Tran Doc Dao started this discussion 6 years ago #94,227
What an idiot. Only an amateur would think that. A proper pho broth should not simmer longer than THIRTY MINUTES, ever. Any longer and the bones lose their flavor. Idiot.
beckyderp !3NeoVaGFAg joined in and replied with this 6 years ago, 54 seconds later[^] [v] #1,065,705
Listen, my thirty second Google search disagrees with you.
Chef Tran Doc Dao (OP) replied with this 6 years ago, 4 minutes later, 5 minutes after the original post[^] [v] #1,065,707
Chef Yung Kok joined in and replied with this 6 years ago, 1 minute later, 6 minutes after the original post[^] [v] #1,065,708
I make pho bloth in 30 minute
Chef Tran Doc Dao (OP) replied with this 6 years ago, 5 minutes later, 12 minutes after the original post[^] [v] #1,065,712
Anonymous D joined in and replied with this 6 years ago, 8 minutes later, 20 minutes after the original post[^] [v] #1,065,715
@1,065,708 (Chef Yung Kok)
@previous (Chef Tran Doc Dao)
One uid Matt... Or are you trying to outdo syntaxs 310?
@previous (Chef Tran Doc Dao)
One uid Matt... Or are you trying to outdo syntaxs 310?
(Edited 29 seconds later.)
Chef Yung Kok replied with this 6 years ago, 15 minutes later, 35 minutes after the original post[^] [v] #1,065,724
Sheila LaBoof joined in and replied with this 6 years ago, 58 minutes later, 1 hour after the original post[^] [v] #1,065,732
I haven't been in a photo booth in some time
Erik !jzYkdX7lIw joined in and replied with this 6 years ago, 24 minutes later, 1 hour after the original post[^] [v] #1,065,736
chill dog !!81dzJNNYL joined in and replied with this 6 years ago, 4 minutes later, 2 hours after the original post[^] [v] #1,065,738
@previous (Erik !jzYkdX7lIw)
do you have reason to believe sheila is in Stratford or are you just picking the location randomly
do you have reason to believe sheila is in Stratford or are you just picking the location randomly
Erik !jzYkdX7lIw replied with this 6 years ago, 1 minute later, 2 hours after the original post[^] [v] #1,065,739
@previous (chill dog !!81dzJNNYL)
I have no idea where he's from. Not even sure hes a yank or a brit. I'm also very, very drunk.
I have no idea where he's from. Not even sure hes a yank or a brit. I'm also very, very drunk.
chill dog !!81dzJNNYL replied with this 6 years ago, 7 minutes later, 2 hours after the original post[^] [v] #1,065,742
@previous (Erik !jzYkdX7lIw)
i am also fairly drunk
Neither me nor my roommate have been home for two weeks and the bathroom ceiling collapsed
My roommate is out of the country so i have to go home and contact the landlord and im terrified so im drinking and waiting for boyfriend to wake up to drag him with me
i am also fairly drunk
Neither me nor my roommate have been home for two weeks and the bathroom ceiling collapsed
My roommate is out of the country so i have to go home and contact the landlord and im terrified so im drinking and waiting for boyfriend to wake up to drag him with me
Anonymous H joined in and replied with this 6 years ago, 58 seconds later, 2 hours after the original post[^] [v] #1,065,743
chill dog !!81dzJNNYL replied with this 6 years ago, 3 minutes later, 2 hours after the original post[^] [v] #1,065,745
Syntax joined in and replied with this 6 years ago, 2 hours later, 4 hours after the original post[^] [v] #1,065,777
I will later when tyme add this to MC Wikipedia page.Becky is totally correct - Look up Pho and look at this
https://en.wikipedia.org/wiki/Pho#Broth
The soup for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use usually in stick form, sometimes in powder form in pho restaurant franchises overseas), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make.
The broth takes several hours to make.
The broth takes several hours to make.
The broth takes several hours to make.
The broth takes several hours to make.
The broth takes several hours to make.
The broth takes several hours to make.
The broth takes several hours to make.
The broth takes several hours to make.
The spices, often wrapped in cheesecloth or a soaking bag to prevent them from floating all over the pot, usually contain cloves, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger, and onion.
Careful cooks often roast ginger and onion over an open fire for about a minute before adding them to the stock, to bring out their full flavor. They also skim off all the impurities that float to the top while cooking; this is the key to a clear broth. Nước mắm (fish sauce) is added toward the end.
Garnishes
Typical garnishes for phở Sài Gòn, clockwise from top left are: onions, chili peppers, culantro, lime, bean sprouts, and Thai basil.
Vietnamese dishes are typically served with lots of greens, herbs, vegetables, and various other accompaniments, such as dipping sauces, hot and spicy pastes such as Sriracha, and a squeeze of lime or lemon juice; it may also be served with hoisin sauce. The dish is garnished with ingredients such as green onions, white onions, Thai basil (not to be confused with sweet basil), fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro (coriander leaves) or culantro. Fish sauce, hoisin sauce, chili oil and hot chili sauce (such as Sriracha sauce) may be added to taste as accompaniments.
Several ingredients not generally served with pho may be ordered by request. Extra-fatty broth (nước béo) can be ordered and comes with scallions to sweeten it. A popular side dish ordered upon request is hành dấm, or vinegared white onions.
Careful cooks often roast ginger and onion over an open fire for about a minute before adding them to the stock, to bring out their full flavor. They also skim off all the impurities that float to the top while cooking; this is the key to a clear broth. Nước mắm (fish sauce) is added toward the end.
Garnishes
Typical garnishes for phở Sài Gòn, clockwise from top left are: onions, chili peppers, culantro, lime, bean sprouts, and Thai basil.
Vietnamese dishes are typically served with lots of greens, herbs, vegetables, and various other accompaniments, such as dipping sauces, hot and spicy pastes such as Sriracha, and a squeeze of lime or lemon juice; it may also be served with hoisin sauce. The dish is garnished with ingredients such as green onions, white onions, Thai basil (not to be confused with sweet basil), fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro (coriander leaves) or culantro. Fish sauce, hoisin sauce, chili oil and hot chili sauce (such as Sriracha sauce) may be added to taste as accompaniments.
Several ingredients not generally served with pho may be ordered by request. Extra-fatty broth (nước béo) can be ordered and comes with scallions to sweeten it. A popular side dish ordered upon request is hành dấm, or vinegared white onions.
And Given this is an Image board how about a view of typical from Kitchen to Table and then with the wonderful Rice Noodles always in the bottom of the bowl I give U a view of such2
Syntax double-posted this 6 years ago, 19 seconds later, 4 hours after the original post[^] [v] #1,065,778
Anonymous J joined in and replied with this 6 years ago, 4 minutes later, 4 hours after the original post[^] [v] #1,065,779
Syntax probably is laffing his ass off over the very idea people eat bones so don't cook them to long cause they will be hard as a Rock and Flavorless
OP should stick with using his 25 years of Language skills and just teach people who grew up speaking French, French.
> any longer and the bones lose their flavor
OP should stick with using his 25 years of Language skills and just teach people who grew up speaking French, French.
> any longer and the bones lose their flavor
Anonymous H replied with this 6 years ago, 2 hours later, 7 hours after the original post[^] [v] #1,065,806
Anonymous H double-posted this 6 years ago, 1 minute later, 7 hours after the original post[^] [v] #1,065,808
@1,065,779 (J)
Also I am native Vietnamese, real Vietnamese cook cook for only 30 minutes, you stupid whitey
Also I am native Vietnamese, real Vietnamese cook cook for only 30 minutes, you stupid whitey
Mr. Augustine David joined in and replied with this 6 years ago, 12 minutes later, 7 hours after the original post[^] [v] #1,065,811
Mr. Augustine David double-posted this 6 years ago, 15 seconds later, 7 hours after the original post[^] [v] #1,065,812
Except vegetable I guess
Mr. Augustine David triple-posted this 6 years ago, 1 minute later, 7 hours after the original post[^] [v] #1,065,813
@op
Isn't the point that the flavour of the bones goes in the water?? Broths always cook for hours u mora
Isn't the point that the flavour of the bones goes in the water?? Broths always cook for hours u mora
Anonymous H replied with this 6 years ago, 25 seconds later, 7 hours after the original post[^] [v] #1,065,814
Chef Gung Ho replied with this 6 years ago, 14 seconds later, 7 hours after the original post[^] [v] #1,065,815
@1,065,808 (H)
Shut up Matthew you embarrassment to China tradition. Everyday everyday you embarrass people of China. One day you white, next day you black, next day you yellow. What you be tomorrow purple?
Shut up Matthew you embarrassment to China tradition. Everyday everyday you embarrass people of China. One day you white, next day you black, next day you yellow. What you be tomorrow purple?
Anonymous H replied with this 6 years ago, 3 minutes later, 7 hours after the original post[^] [v] #1,065,818
Mr. Augustine David replied with this 6 years ago, 1 minute later, 7 hours after the original post[^] [v] #1,065,819
@1,065,814 (H)
Well you should boil for longer so your broth gets all the flavour it can from your ingredients
Well you should boil for longer so your broth gets all the flavour it can from your ingredients
Anonymous H replied with this 6 years ago, 1 minute later, 7 hours after the original post[^] [v] #1,065,820
Mr. Augustine David replied with this 6 years ago, 51 seconds later, 7 hours after the original post[^] [v] #1,065,821
Anonymous H replied with this 6 years ago, 2 minutes later, 7 hours after the original post[^] [v] #1,065,823
Anonymous L joined in and replied with this 6 years ago, 7 seconds later, 7 hours after the original post[^] [v] #1,065,824
Anonymous H replied with this 6 years ago, 31 seconds later, 7 hours after the original post[^] [v] #1,065,825
Anonymous M joined in and replied with this 6 years ago, 19 seconds later, 7 hours after the original post[^] [v] #1,065,826
Chef Gung Ho replied with this 6 years ago, 25 seconds later, 7 hours after the original post[^] [v] #1,065,827
@1,065,818 (H)
> You must be dat 80 year old stalker who talk to self with 310 UID
No I not I have one only one uid mod confirm anytime
> You must be dat 80 year old stalker who talk to self with 310 UID
No I not I have one only one uid mod confirm anytime
Mr. Augustine David replied with this 6 years ago, 21 seconds later, 7 hours after the original post[^] [v] #1,065,828
@1,065,823 (H)
I am talking about stocks in general. Stocks don't cook differently in different countries. Please link a single recipe that doesn't take several hours to cook and doesn't use pre-bought stock
I am talking about stocks in general. Stocks don't cook differently in different countries. Please link a single recipe that doesn't take several hours to cook and doesn't use pre-bought stock
Anonymous L replied with this 6 years ago, 46 seconds later, 7 hours after the original post[^] [v] #1,065,829
Anonymous D replied with this 6 years ago, 31 seconds later, 7 hours after the original post[^] [v] #1,065,830
Mr. Augustine David replied with this 6 years ago, 1 minute later, 7 hours after the original post[^] [v] #1,065,831
@1,065,827 (Chef Gung Ho)
Then why do you speak English like how an 60s white stand up thinks Asian speak English
Then why do you speak English like how an 60s white stand up thinks Asian speak English
Syntax replied with this 6 years ago, 5 minutes later, 8 hours after the original post[^] [v] #1,065,832
@1,065,811 (Mr. Augustine David)
> You know all broth is made with bones right
NOT necessarily - can be made from just meat or only veggies
Bones take hours of cooking to free up marrow AND DAT don't f=happen in 30 minutes
EVEN More on this LATER -
@1,065,820 (H)
> After 30 minute beef bone flavor begin reduce
TRY and get 2Marrow in 30 mins
OK while I wait for one more call BACK
One huge example of how different a basic chicken stock - Jewish compared to Chinese compared to French.
Same Chicken but huge different results because the method to liberate the flavor and does that include the caramelized results the French method or certain Asian Methods - Example with SMALL Bones very small as Chicken Carcass - One might brown the bird in question in Oven - Then use in pot to liberate the results
Or as many Asians do - Drop in pot of hot water and boil away - Or of course Wok fry the Broken apart Chicken and then add water and boil
BUT YOU DO NOT EVER NEVER NOT ONCE take Beef Knuckle Bones or other LARGE Bones as ALWAYS USED BY Vietnamese and cook in Wok to get any results UNLESS Its one Monster Mother Fucking HUGE WOK where it's Exactly like any Large Stock Pot but just looks Different - Much like Vaginas or Breasts look different
AND the Boil Time is Hours at the very minimum perhaps one finds results in 2 Hours but at 2 MORE results and 4 Even More
Ya all need to see this movie and it's about Ramen and how the Stock is Maid
> You know all broth is made with bones right
NOT necessarily - can be made from just meat or only veggies
Bones take hours of cooking to free up marrow AND DAT don't f=happen in 30 minutes
EVEN More on this LATER -
@1,065,820 (H)
> After 30 minute beef bone flavor begin reduce
TRY and get 2Marrow in 30 mins
OK while I wait for one more call BACK
One huge example of how different a basic chicken stock - Jewish compared to Chinese compared to French.
Same Chicken but huge different results because the method to liberate the flavor and does that include the caramelized results the French method or certain Asian Methods - Example with SMALL Bones very small as Chicken Carcass - One might brown the bird in question in Oven - Then use in pot to liberate the results
Or as many Asians do - Drop in pot of hot water and boil away - Or of course Wok fry the Broken apart Chicken and then add water and boil
BUT YOU DO NOT EVER NEVER NOT ONCE take Beef Knuckle Bones or other LARGE Bones as ALWAYS USED BY Vietnamese and cook in Wok to get any results UNLESS Its one Monster Mother Fucking HUGE WOK where it's Exactly like any Large Stock Pot but just looks Different - Much like Vaginas or Breasts look different
AND the Boil Time is Hours at the very minimum perhaps one finds results in 2 Hours but at 2 MORE results and 4 Even More
Ya all need to see this movie and it's about Ramen and how the Stock is Maid
(Edited 2 minutes later.)
Anonymous H replied with this 6 years ago, 1 minute later, 8 hours after the original post[^] [v] #1,065,833
Anonymous H double-posted this 6 years ago, 1 minute later, 8 hours after the original post[^] [v] #1,065,834
Syntax replied with this 6 years ago, 2 minutes later, 8 hours after the original post[^] [v] #1,065,835
Grrrrr here is missing photoAgain this is a case of even RULES hard and Fast Legal Rules to call Ramen Ramen in Japan
Movie does a great job of showing examples of the hard work for real Ramen and what happens IF you try and be liberal or take short cuts or MODIFY the proper way to Make a REAL Ramen
Mr. Augustine David replied with this 6 years ago, 5 minutes later, 8 hours after the original post[^] [v] #1,065,836
@1,065,833 (H)
Feel free to link any single pho recipe thats done within an hour and doesn't use any pre-made stock!
Feel free to link any single pho recipe thats done within an hour and doesn't use any pre-made stock!
Syntax replied with this 6 years ago, 1 second later, 8 hours after the original post[^] [v] #1,065,837
@1,065,834 (H)
> Funny, I just used beef bones the other day. Guess you wrong.
IF UR that fool from Kunming? Your palate is fucked over from Fecal Content as found in Street Fast Food
Perhaps if one had a Bone Crusher and Liberated the Marrow or a Jack Hammer to break the HUGE Bones as Used in real Pho apart one could speed up the process OR perhaps the real flavor only comes out from a Looooooong Boil and anything else is just short cut and with Less Flavor
For sure U no Nada about Pho - At least I tried to do it RIGHT with Looooooong Hours just once and it was Super Good - But NOT going to do that again when I can go to many top rated Local Pho places and even get invite in2 Kitchen to see the mass of HUGE pots liberating those GIANT Bones
30 minutes wood not get any real flavor from dem Bones - Making Water hot water and calling it Broth?
> Funny, I just used beef bones the other day. Guess you wrong.
IF UR that fool from Kunming? Your palate is fucked over from Fecal Content as found in Street Fast Food
Perhaps if one had a Bone Crusher and Liberated the Marrow or a Jack Hammer to break the HUGE Bones as Used in real Pho apart one could speed up the process OR perhaps the real flavor only comes out from a Looooooong Boil and anything else is just short cut and with Less Flavor
For sure U no Nada about Pho - At least I tried to do it RIGHT with Looooooong Hours just once and it was Super Good - But NOT going to do that again when I can go to many top rated Local Pho places and even get invite in2 Kitchen to see the mass of HUGE pots liberating those GIANT Bones
30 minutes wood not get any real flavor from dem Bones - Making Water hot water and calling it Broth?
Syntax double-posted this 6 years ago, 2 minutes later, 8 hours after the original post[^] [v] #1,065,838
@1,065,836 (Mr. Augustine David)
actually one can locate how to make fast Pho from the web - But LoL just because they call it Pho don't mean it is - Kinda like a Blow Up Girl for Sex
It may be silk screened to look like a Chick - It may have a hole they call a Vag - But it's comical
Just like Ramen one can in 3 minutes have a Bowl of Ramen BUT for sure IT Ain't anything like Real Ramen - 1000 Myles apart
actually one can locate how to make fast Pho from the web - But LoL just because they call it Pho don't mean it is - Kinda like a Blow Up Girl for Sex
It may be silk screened to look like a Chick - It may have a hole they call a Vag - But it's comical
Just like Ramen one can in 3 minutes have a Bowl of Ramen BUT for sure IT Ain't anything like Real Ramen - 1000 Myles apart
Anonymous N joined in and replied with this 6 years ago, 15 minutes later, 8 hours after the original post[^] [v] #1,065,840
@previous (Syntax)
your limp noodle a poor imitation of what it used be
but least you can put many fyne not limp noodles in your mouth
your limp noodle a poor imitation of what it used be
but least you can put many fyne not limp noodles in your mouth
Syntax replied with this 6 years ago, 2 hours later, 10 hours after the original post[^] [v] #1,065,890
@previous (N)
YOU Telling me you followed me into the rest room last night and when I was at the Urinal you studied my penis.
It's supposed to be LIMP when taking a piss.
YOU Telling me you followed me into the rest room last night and when I was at the Urinal you studied my penis.
It's supposed to be LIMP when taking a piss.
Anonymous O joined in and replied with this 6 years ago, 3 minutes later, 10 hours after the original post[^] [v] #1,065,892
OPAnonymous P joined in and replied with this 6 years ago, 9 minutes later, 10 hours after the original post[^] [v] #1,065,897
Anonymous N replied with this 6 years ago, 2 minutes later, 10 hours after the original post[^] [v] #1,065,900
chill dog !!81dzJNNYL replied with this 6 years ago, 2 minutes later, 10 hours after the original post[^] [v] #1,065,902
lol what kind of shit broth is made in half an hour
Anonymous O replied with this 6 years ago, 26 minutes later, 11 hours after the original post[^] [v] #1,065,910
@previous (chill dog !!81dzJNNYL)You must be unaware of the youtube he made, where he produced an Indian Curry and it was just some stale chicken in a pot and he poured this over it and pronounced it curry.
(Edited 6 minutes later.)
chill dog !!81dzJNNYL replied with this 6 years ago, 16 minutes later, 11 hours after the original post[^] [v] #1,065,922
Anonymous A (OP) replied with this 6 years ago, 6 minutes later, 11 hours after the original post[^] [v] #1,065,924
@previous (chill dog !!81dzJNNYL)
No. He is exaggerating greatly. Surely by now, you know he is a liar?
No. He is exaggerating greatly. Surely by now, you know he is a liar?
chill dog !!81dzJNNYL replied with this 6 years ago, 4 minutes later, 11 hours after the original post[^] [v] #1,065,925
@previous (A)
I don't know how much to believe anything said by someone who believes you can make a proper broth in only 30 minutes.
I don't know how much to believe anything said by someone who believes you can make a proper broth in only 30 minutes.
(Edited 29 seconds later.)
Anonymous Q joined in and replied with this 6 years ago, 5 minutes later, 11 hours after the original post[^] [v] #1,065,927
@1,065,924 (A)
You say you have the flu. Tomorrow you will be working in a confined space preparing and serving food. What proof do you have you are free from TB?
Will you offer for sale flue medications - you could even make a small profit selling meds.
And this one will give me away but here goes. What happens if your customers discover your pathetic health procedures.
Even you must understand that a Chief with a fecal fetish, is not exactly destined for fame, except the kind that ends up making the nightly news.
You say you have the flu. Tomorrow you will be working in a confined space preparing and serving food. What proof do you have you are free from TB?
Will you offer for sale flue medications - you could even make a small profit selling meds.
And this one will give me away but here goes. What happens if your customers discover your pathetic health procedures.
Even you must understand that a Chief with a fecal fetish, is not exactly destined for fame, except the kind that ends up making the nightly news.
Anonymous R joined in and replied with this 6 years ago, 1 minute later, 11 hours after the original post[^] [v] #1,065,930
@1,065,925 (chill dog !!81dzJNNYL)
He even makes ramen in just 3 minutes. 4 if you included tearing the packet open.
He even makes ramen in just 3 minutes. 4 if you included tearing the packet open.
Anonymous A (OP) replied with this 6 years ago, 2 minutes later, 11 hours after the original post[^] [v] #1,065,933
Anonymous J replied with this 6 years ago, 2 minutes later, 11 hours after the original post[^] [v] #1,065,934
Anonymous A (OP) replied with this 6 years ago, 33 minutes later, 12 hours after the original post[^] [v] #1,065,945
Mods: how many UIDs does Syntax have in this thread, and how many of them are talking to themselves?
Fake anon !ZkUt8arUCU joined in and replied with this 6 years ago, 41 minutes later, 13 hours after the original post[^] [v] #1,065,950
Ok but even if the bones "lose their flavor", whatever that means, if you have a big pot of water with bones and boil it for four hours, it's going to reduce a substantial amount due to water boiling off and increase in flavor surely.
Anon to remain Anon replied with this 6 years ago, 26 minutes later, 13 hours after the original post[^] [v] #1,065,958
@previous (Fake anon !ZkUt8arUCU)
Comes down to the time needed to liberate the marrow - There are other elements that enter the soup from the bone of course but I believe the Marrow is key so you only take it down to the point needed. The skimming is one hell of a lot of work to keep the broth clear. Also there are spices that take a long time to infuse in that broth. They are NOT put in as powder or ground form because that wood make it even more difficult to keep it clear as clear can be
Comes down to the time needed to liberate the marrow - There are other elements that enter the soup from the bone of course but I believe the Marrow is key so you only take it down to the point needed. The skimming is one hell of a lot of work to keep the broth clear. Also there are spices that take a long time to infuse in that broth. They are NOT put in as powder or ground form because that wood make it even more difficult to keep it clear as clear can be
Syntax replied with this 6 years ago, 1 minute later, 13 hours after the original post[^] [v] #1,065,959
@1,065,945 (A)Talking to myself NOT One and as in the recent past tteh verified for a long thread post NOT once did I talk to myself.
You change your ID more often with mass changes of trip codes as well as multiple devices and a mod has already verified you have currently more than 300 ID's They call em UID's but they are really ID's
So U as a Chef with a Feces obsession - Yep speaks well of your sad upbringing as well as that sloppy 2nds school you attended - Broth in 30 minutes? Sure Sure
WSD !m2cp3rR5zw joined in and replied with this 6 years ago, 4 hours later, 18 hours after the original post[^] [v] #1,066,009
Anonymous A (OP) replied with this 6 years ago, 1 hour later, 19 hours after the original post[^] [v] #1,066,011
Anonymous A (OP) double-posted this 6 years ago, 1 minute later, 19 hours after the original post[^] [v] #1,066,012
Anonymous U joined in and replied with this 6 years ago, 19 minutes later, 19 hours after the original post[^] [v] #1,066,013
@1,065,959 (Syntax)
Syntax, I am saying this to help you, a tripcode is not a UID on here. You are going to get laughed at if you say that.
Look, just forget about them being called UIDs and whatever else that means. All UIDs are is Minichan user accounts, and to acces them long-term you have to create a password for them. You don't use them and that's fine.
Syntax, I am saying this to help you, a tripcode is not a UID on here. You are going to get laughed at if you say that.
Look, just forget about them being called UIDs and whatever else that means. All UIDs are is Minichan user accounts, and to acces them long-term you have to create a password for them. You don't use them and that's fine.