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Topic History of: King Pho
Max. showing the last 5 posts - (Last post first)
Author Message
JK2006 Pho being one dish doesn't need the tray - it's my table!
Honey Is that a new tray? Or have you just caught the old one in a good light?
JK2006 One of the secrets of my PHO and other dishes is the stock I make (learned from my many French friends). It's simply a question of simmering the carcasses until the bones turn to mush, bringing the marrow into the stock, making it even richer. As a result I boil it for about 18 hours a day for 4 or 5 days. Then, as with my Pho, add noodles, chicken, mushrooms, potatoes, onions, garlic, carrots and herbs plus some olive oil and spices.

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