I think you're in the DFW area. I lived in Central Houston (TX born), and really miss the food that Texas has. So much quality and variety. Denver has top notch high end continental, awesome indy steakhouses and great Indian, invented the modern burrito, and has killer Phó joints, but the Thai game is minor league here.
Think ramen noodles with extras? PHO isn't wheat noodles, but rice based instead. If you've not tried it here's a fun tasty soup idea. While making ramen noodles start with the pan of water heating. Add vegetables. I like broccoli, garlic,& onions. If you have some leftovers; chicken beef , or pork - cut up and add to vegetables as you heat the water. When it reaches a boil add noodles, and crack an egg into the pan. The time to cook the egg is about right for the noodles. I like to leave the egg intact for a lump of eggy goodness. At some point you might add coarse cracked black pepper, hot sauce, soy sauce, etc. Did I mention toss that "spice packet"? It's mostly salt that you don't need if adding all that other good stuff.
Traditional Pho Pho: Anise herb broth Rice stick noodles Thinly Sliced beef Onions Garnish: Fish sauce Thai Basil Bean sprouts Saw Herb (or cilantro leaves) Red Chile paste Lime There are no veggies, no eggs, it's very simple. Other common meat choices are tripe, brisket, flank, and tendon. The dry noodles and raw meats are placed in a bowl and covered with boiling clear anise and onion broth. All the meat is so thinly sliced that it cooks before your eyes. It is eaten with chopsticks and a Chinese soup spoon.
In addition to Pho, which is fantastic, many Thai restaurants also serve Banh Mi sandwiches which are amazing and pretty easy to make at home. Sent from my iPad using Tapatalk
Anise is black liquorice? I do use chopsticks. Found a set of six pairs in stainless steel that I keep in my silverware drawer. Fumble fingers post via Kyocera / Tapatalk (subject to later editing)
Star anise in the particular, and yes it's very similar. The beef broth is very light though. If you walk in to a Pho place and can't smell anise in the air, it's not the "genuine article". It's quite complex, yet subtle, and not easy to do. It makes or breaks the dish. Typical broth recipe medium yellow onions (about 1 pound total) 4-inch piece ginger (about 4 ounces) 5-6 pounds beef soup bones (marrow and knuckle bones) 5 star anise (40 star points total) 6 whole cloves 3-inch cinnamon stick 1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming) 1 1/2 tablespoons salt 4 tablespoons fish sauce 1 ounce (1-inch chunk) yellow rock sugar (duong phen) @Jayaruh too
Only had Thai once. When I got to the dish containing lemongrass I was done. It may be a fine flavor when you grow up enjoying from childhood. To me it was cleaning chemical flavored. Never been much of a fan of black licorice, and loosing my affinity for cloves as I age. For those that do enjoy, beware!
Funny thing is... I don't like licorice either, but in pho the anise is more perfume than flavor. Very different effect. And I am with you on lemongrass. Not my favorite.
