Are you the poster with a Thai wife? Does she ever make Bo Kho?
If she does, is it served with noodles or with rice? TIA

--
A kitchen without a cook is just a room

On 22/01/2015 7:52 AM, sf wrote:
>
> Are you the poster with a Thai wife? Does she ever make Bo Kho?
> If she does, is it served with noodles or with rice? TIA
>
Thais have a version of that. Bo Kho is a Vietnamese dish and, as such,
will use some different spices. I am not particularly fond of the
particular mix of Vietnamese spices they use.

The stuff she makes tends to be more like this with lemongrass for sure.

http://tinyurl.com/mekgtxy

Generally used on noodles too. These stews she makes tend to be a bit
watery for use on rice.

I had something that looked just like this a few weeks ago;

http://tinyurl.com/owtk5ow

She quite often makes a Thai version of it. Probably not much different
to the Vietnamese version, slight variation in spices. The beef and the
carrot are prepared almost exactly like that, sometime with the addition
of boiled potato... and, as I said before, on noodles.

The Thai way of eating is with a mix of foods on the table (or floor as
the case may be), each in their own bowl and a pot of steamed or fried
rice. What they do is put some rice on their plate, then pick from
whatever dish they fancy to eat with their rice. In this manner you can
have the stew with (on) rice but you keep the stew and the rice separate
until eating and let the diners pick from the side dishes as is their
desire. As I said, the stew tends to be a bit watery to be preprepared
"on" rice in the same manner as it is in the above pics "on" noodles.
Served separately is Ok and I have had it with rice in those circumstances.

HTH



--

Xeno.

On Thu, 22 Jan 2015 10:28:50 +1100, Xeno >
wrote:

> On 22/01/2015 7:52 AM, sf wrote:
> >
> > Are you the poster with a Thai wife? Does she ever make Bo Kho?
> > If she does, is it served with noodles or with rice? TIA
> >
> Thais have a version of that. Bo Kho is a Vietnamese dish and, as such,
> will use some different spices. I am not particularly fond of the
> particular mix of Vietnamese spices they use.
>
> The stuff she makes tends to be more like this with lemongrass for sure.
>
> http://tinyurl.com/mekgtxy

Thank you, saving the link.
>
> Generally used on noodles too. These stews she makes tend to be a bit
> watery for use on rice.
>
> I had something that looked just like this a few weeks ago;
>
> http://tinyurl.com/owtk5ow

Wow! Looks delicious.
>
> She quite often makes a Thai version of it. Probably not much different
> to the Vietnamese version, slight variation in spices. The beef and the
> carrot are prepared almost exactly like that, sometime with the addition
> of boiled potato... and, as I said before, on noodles.
>
> The Thai way of eating is with a mix of foods on the table (or floor as
> the case may be), each in their own bowl and a pot of steamed or fried
> rice. What they do is put some rice on their plate, then pick from
> whatever dish they fancy to eat with their rice. In this manner you can
> have the stew with (on) rice but you keep the stew and the rice separate
> until eating and let the diners pick from the side dishes as is their
> desire. As I said, the stew tends to be a bit watery to be preprepared
> "on" rice in the same manner as it is in the above pics "on" noodles.
> Served separately is Ok and I have had it with rice in those circumstances.
>
> HTH

It did! Thank you so much! I thought son told me it was Thai. Maybe
he thought it was, maybe I misremembered. I'll ask for clarification
the next time I talk to him. I'll also pass on what you said. That
Bon Appétit recipe looks like it has pretty much the same ingredients
as what he told me he did (I think his called for 5 spice mix + whole
star anise & cinnamon, heat etc). I tasted the soup and it was
delicious... we didn't stay for dinner, because we needed to deliver
another grandchild home before the freeway rush hour was in full
swing.

He said he served his bo kho with rice noodles. I was thinking they
were "glass noodles" - but I'm not sure now. I'll ask about that too.
In any case, he wasn't happy with the noodles and thought it would
have been better with rice. That's why I asked how you do it at home.

Thanks again.

--
A kitchen without a cook is just a room

On 22/01/2015 2:21 PM, sf wrote:
> On Thu, 22 Jan 2015 10:28:50 +1100, Xeno >
> wrote:
>
>> On 22/01/2015 7:52 AM, sf wrote:
>>>
>>> Are you the poster with a Thai wife? Does she ever make Bo Kho?
>>> If she does, is it served with noodles or with rice? TIA
>>>
>> Thais have a version of that. Bo Kho is a Vietnamese dish and, as such,
>> will use some different spices. I am not particularly fond of the
>> particular mix of Vietnamese spices they use.
>>
>> The stuff she makes tends to be more like this with lemongrass for sure.
>>
>> http://tinyurl.com/mekgtxy
>
> Thank you, saving the link.
>>
>> Generally used on noodles too. These stews she makes tend to be a bit
>> watery for use on rice.
>>
>> I had something that looked just like this a few weeks ago;
>>
>> http://tinyurl.com/owtk5ow
>
> Wow! Looks delicious.
>>
>> She quite often makes a Thai version of it. Probably not much different
>> to the Vietnamese version, slight variation in spices. The beef and the
>> carrot are prepared almost exactly like that, sometime with the addition
>> of boiled potato... and, as I said before, on noodles.
>>
>> The Thai way of eating is with a mix of foods on the table (or floor as
>> the case may be), each in their own bowl and a pot of steamed or fried
>> rice. What they do is put some rice on their plate, then pick from
>> whatever dish they fancy to eat with their rice. In this manner you can
>> have the stew with (on) rice but you keep the stew and the rice separate
>> until eating and let the diners pick from the side dishes as is their
>> desire. As I said, the stew tends to be a bit watery to be preprepared
>> "on" rice in the same manner as it is in the above pics "on" noodles.
>> Served separately is Ok and I have had it with rice in those circumstances.
>>
>> HTH
>
> It did! Thank you so much! I thought son told me it was Thai.

It's quite possible but with that name it's definitely Vietnamese. As I
said however, Thais do a lot of similar things. The variation will be in
the detail. I find Vietnamese food too heavy on a single herb, in
particular Vietnamese Mint. Thai food tends to be a blend of flavours
and it works much better than the Vietnamese style. The popularity of
Thai food over all others here attests to that.

> Maybe he thought it was, maybe I misremembered. I'll ask for
> clarification the next time I talk to him.

Wouldn't be overly concerned. When we lived in Melbourne, my wife and
her friends would congregate at a Pho Noodle restaurant for lunch on a
on a Saturday or a Sunday. This one in fact;

http://tinyurl.com/l7tcq7x

A lot of varieties of Pho Noodles. You should try some one day, if you
have a Pho restaurant nearby that is. The Pho Noodles are very similar
to Thai Noodles... my wife's friends seemed happy enough with them.

> I'll also pass on what you said. That
> Bon Appétit recipe looks like it has pretty much the same ingredients
> as what he told me he did (I think his called for 5 spice mix + whole
> star anise & cinnamon, heat etc). I tasted the soup and it was
> delicious... we didn't stay for dinner, because we needed to deliver
> another grandchild home before the freeway rush hour was in full
> swing.

I left the freeway rush hours behind me when I left Melbourne a few
years back.. You are welcome to it.
>
> He said he served his bo kho with rice noodles. I was thinking they
> were "glass noodles" - but I'm not sure now. I'll ask about that too.

They might well have been. My wife uses all kinds of noodles in dishes
she makes. We used the glass noodles recently in a batch of spring
rolls. We made over 100 of the blasted things.. easier to buy them but
you don't get a choice as to what's in them. Speaking of spring rolls,
you should try some of these Vietnamese Spring Rolls if you get an
opportunity.
http://tinyurl.com/mxsz6tv

The dipping sauce is an essential and enhances the flavour immensely. My
wife's friend ran a Thai Restaurant and Takeaway. She made absolutely
delightful Vietnamese Spring Rolls. Sadly she has now sold that business
and may not get into another food related business.

> In any case, he wasn't happy with the noodles and thought it would
> have been better with rice. That's why I asked how you do it at home.
>
> Thanks again.
>
I must admit, I prefer that style of "stew" with rice. You might need to
make it somewhat less watery so that, when adding it to the rice on the
plate at the table, it doesn't drown everything. Nothing worse than
drowned rice. I speak from experience! ;-)

--

Xeno.

On Thu, 22 Jan 2015 23:46:35 +1100, Xeno >
wrote:

> On 22/01/2015 2:21 PM, sf wrote:
> > On Thu, 22 Jan 2015 10:28:50 +1100, Xeno >
> > wrote:
> >
> >> On 22/01/2015 7:52 AM, sf wrote:
> >>>
>
> It's quite possible but with that name it's definitely Vietnamese. As I
> said however, Thais do a lot of similar things. The variation will be in
> the detail. I find Vietnamese food too heavy on a single herb, in
> particular Vietnamese Mint. Thai food tends to be a blend of flavours
> and it works much better than the Vietnamese style. The popularity of
> Thai food over all others here attests to that.

They don't overdo the mint here. If they did, hubby would never eat
Vietnamese food because he hates mint. Instead, it comes separately
on a plate along with fresh cilantro (coriander) and bean sprouts.
>
> > Maybe he thought it was, maybe I misremembered. I'll ask for
> > clarification the next time I talk to him.
>
> Wouldn't be overly concerned. When we lived in Melbourne, my wife and
> her friends would congregate at a Pho Noodle restaurant for lunch on a
> on a Saturday or a Sunday. This one in fact;
>
> http://tinyurl.com/l7tcq7x

My friend's son is teaching & researching at the university there. He
took the job last year and moved his family to Australia. My friend
visited them over the Christmas holidays. She says they have settled
in well and seem to love Melbourne. She was especially impressed by
how child oriented Melbourne is. Apparently a certain park sets up
with food trucks, child oriented activities and puts on an early
fireworks display just for the children on New Year's Eve, so they can
get home and into bed at a decent hour without missing out on NYE
festivities.
>
> A lot of varieties of Pho Noodles. You should try some one day, if you
> have a Pho restaurant nearby that is. The Pho Noodles are very similar
> to Thai Noodles... my wife's friends seemed happy enough with them.

No strictly Pho Noodle shops around that I know of. I'm sure there
must be a couple somewhere, but I'm not a huge soup fan so I wouldn't
go. If there was within walking distance - hubby would go for lunch
but I'd go elsewhere. Thin broth isn't my thing and I hate slurping
long noodles in a public (any) setting. It's messy and I don't like
it. What I do like is the broth. If your wife makes Pho or a Thai
version of it, how does she make the broth so rich and meaty tasting?
I can't make broth like that, even after simmering 24 hours.
>
>
> I left the freeway rush hours behind me when I left Melbourne a few
> years back.. You are welcome to it.

Thanks, I'll take it. I was raised in the country, hated it, and
absolutely LOVE city life.
> >
> > He said he served his bo kho with rice noodles. I was thinking they
> > were "glass noodles" - but I'm not sure now. I'll ask about that too.
>
> They might well have been. My wife uses all kinds of noodles in dishes
> she makes. We used the glass noodles recently in a batch of spring
> rolls. We made over 100 of the blasted things.. easier to buy them but
> you don't get a choice as to what's in them. Speaking of spring rolls,
> you should try some of these Vietnamese Spring Rolls if you get an
> opportunity.
> http://tinyurl.com/mxsz6tv

Restaurants abound here and Asian are a dime a dozen. Along with god
knows how many Chinese restaurants, (walking in one direction only)
there is a Vietnamese restaurant and a block after that Thai. Like
you, I prefer Thai food and am not as fond of Vietnamese although I do
love bánh mì if they use real Vietnamese bread, the meat is grilled
over fire and *no* pate for me.
>
> The dipping sauce is an essential and enhances the flavour immensely. My
> wife's friend ran a Thai Restaurant and Takeaway. She made absolutely
> delightful Vietnamese Spring Rolls. Sadly she has now sold that business
> and may not get into another food related business.
>

Okay, you have me interested! What does your wife use in her dipping
sauce? I'm making pot stickers today and mine will have sesame oil as
one ingredient.

> > In any case, he wasn't happy with the noodles and thought it would
> > have been better with rice. That's why I asked how you do it at home.
> >
> >
> I must admit, I prefer that style of "stew" with rice. You might need to
> make it somewhat less watery so that, when adding it to the rice on the
> plate at the table, it doesn't drown everything. Nothing worse than
> drowned rice. I speak from experience! ;-)

Thanks. Drowned rice is fine, but only when done intentionally...
like the simple Asian style chicken & rice soup with ginger and green
onion.

--
A kitchen without a cook is just a room

On Thursday, January 22, 2015 at 10:21:31 AM UTC-5, sf wrote:
> On Thu, 22 Jan 2015 23:46:35 +1100, Xeno >
> wrote:
>
> > On 22/01/2015 2:21 PM, sf wrote:
> > > On Thu, 22 Jan 2015 10:28:50 +1100, Xeno >
> > > wrote:
> > >
> > >> On 22/01/2015 7:52 AM, sf wrote:
> > >>>
> >
> > It's quite possible but with that name it's definitely Vietnamese. As I
> > said however, Thais do a lot of similar things. The variation will be in
> > the detail. I find Vietnamese food too heavy on a single herb, in
> > particular Vietnamese Mint. Thai food tends to be a blend of flavours
> > and it works much better than the Vietnamese style. The popularity of
> > Thai food over all others here attests to that.
>
> They don't overdo the mint here. If they did, hubby would never eat
> Vietnamese food because he hates mint. Instead, it comes separately
> on a plate along with fresh cilantro (coriander) and bean sprouts.
> >
> > > Maybe he thought it was, maybe I misremembered. I'll ask for
> > > clarification the next time I talk to him.
> >
> > Wouldn't be overly concerned. When we lived in Melbourne, my wife and
> > her friends would congregate at a Pho Noodle restaurant for lunch on a
> > on a Saturday or a Sunday. This one in fact;
> >
> > http://tinyurl.com/l7tcq7x
>
> My friend's son is teaching & researching at the university there. He
> took the job last year and moved his family to Australia. My friend
> visited them over the Christmas holidays. She says they have settled
> in well and seem to love Melbourne. She was especially impressed by
> how child oriented Melbourne is. Apparently a certain park sets up
> with food trucks, child oriented activities and puts on an early
> fireworks display just for the children on New Year's Eve, so they can
> get home and into bed at a decent hour without missing out on NYE
> festivities.
> >
> > A lot of varieties of Pho Noodles. You should try some one day, if you
> > have a Pho restaurant nearby that is. The Pho Noodles are very similar
> > to Thai Noodles... my wife's friends seemed happy enough with them.
>
> No strictly Pho Noodle shops around that I know of. I'm sure there
> must be a couple somewhere, but I'm not a huge soup fan so I wouldn't
> go. If there was within walking distance - hubby would go for lunch
> but I'd go elsewhere. Thin broth isn't my thing and I hate slurping
> long noodles in a public (any) setting. It's messy and I don't like
> it. What I do like is the broth. If your wife makes Pho or a Thai
> version of it, how does she make the broth so rich and meaty tasting?
> I can't make broth like that, even after simmering 24 hours.
> >
> >
> > I left the freeway rush hours behind me when I left Melbourne a few
> > years back.. You are welcome to it.
>
> Thanks, I'll take it. I was raised in the country, hated it, and
> absolutely LOVE city life.
> > >
> > > He said he served his bo kho with rice noodles. I was thinking they
> > > were "glass noodles" - but I'm not sure now. I'll ask about that too..
> >
> > They might well have been. My wife uses all kinds of noodles in dishes
> > she makes. We used the glass noodles recently in a batch of spring
> > rolls. We made over 100 of the blasted things.. easier to buy them but
> > you don't get a choice as to what's in them. Speaking of spring rolls,
> > you should try some of these Vietnamese Spring Rolls if you get an
> > opportunity.
> > http://tinyurl.com/mxsz6tv
>
> Restaurants abound here and Asian are a dime a dozen. Along with god
> knows how many Chinese restaurants, (walking in one direction only)
> there is a Vietnamese restaurant and a block after that Thai. Like
> you, I prefer Thai food and am not as fond of Vietnamese although I do
> love bánh mě if they use real Vietnamese bread, the meat is grilled
> over fire and *no* pate for me.
> >
> > The dipping sauce is an essential and enhances the flavour immensely. My
> > wife's friend ran a Thai Restaurant and Takeaway. She made absolutely
> > delightful Vietnamese Spring Rolls. Sadly she has now sold that business
> > and may not get into another food related business.
> >
>
> Okay, you have me interested! What does your wife use in her dipping
> sauce? I'm making pot stickers today and mine will have sesame oil as
> one ingredient.
>
> > > In any case, he wasn't happy with the noodles and thought it would
> > > have been better with rice. That's why I asked how you do it at home..
> > >
> > >
> > I must admit, I prefer that style of "stew" with rice. You might need to
> > make it somewhat less watery so that, when adding it to the rice on the
> > plate at the table, it doesn't drown everything. Nothing worse than
> > drowned rice. I speak from experience! ;-)
>
> Thanks. Drowned rice is fine, but only when done intentionally...
> like the simple Asian style chicken & rice soup with ginger and green
> onion.
>
> --
> A kitchen without a cook is just a room

Ah....a sane and informative thread. (singing "At Last" )

On 1/22/2015 9:21 AM, sf wrote:
> No strictly Pho Noodle shops around that I know of. I'm sure there
> must be a couple somewhere, but I'm not a huge soup fan so I wouldn't
> go. If there was within walking distance - hubby would go for lunch
> but I'd go elsewhere. Thin broth isn't my thing and I hate slurping
> long noodles in a public (any) setting. It's messy and I don't like
> it. What I do like is the broth. If your wife makes Pho or a Thai
> version of it, how does she make the broth so rich and meaty tasting?
> I can't make broth like that, even after simmering 24 hours.


I was never a soup fan until Becca introduced me to Pho. Now, that is
one of my favorites along with a bunch of other soups that she makes.

Two soups that we don't make at home are Pho (beef... but we do make a
chicken version) and Menudo. I love both and both are easy to find in
local restaurants.

Making beef broth for Pho is a much longer process than I care to do.
Besides that, I like a lot of different types of meat in my Pho and
getting small portions of those for home use would be a PITA.

George L

On 1/22/2015 9:38 AM, George Leppla wrote:

> Making beef broth for Pho is a much longer process than I care to do.
> Besides that, I like a lot of different types of meat in my Pho and
> getting small portions of those for home use would be a PITA.
>
> George L
>


Watch this video about how to make Pho to see what I mean:

https://www.youtube.com/watch?v=0n7JAbV_K1c

George L

On Thu, 22 Jan 2015 10:08:10 -0600, George Leppla
> wrote:

> On 1/22/2015 9:38 AM, George Leppla wrote:
>
> > Making beef broth for Pho is a much longer process than I care to do.
> > Besides that, I like a lot of different types of meat in my Pho and
> > getting small portions of those for home use would be a PITA.
> >
> > George L
> >
>
>
> Watch this video about how to make Pho to see what I mean:
>
> https://www.youtube.com/watch?v=0n7JAbV_K1c
>

Thanks! I have no idea what rock sugar is, but apparently it's
essential - so I'll put it on my list of things to look for. I do
have a bottle of fish sauce, so that's not an issue and I have all of
the equipment. I am definitely going to try it, so thanks again.

Now to find some rock sugar (and beef bones)...

--
A kitchen without a cook is just a room

On 23/01/2015 2:21 AM, sf wrote:
> On Thu, 22 Jan 2015 23:46:35 +1100, Xeno >
> wrote:
>
>> On 22/01/2015 2:21 PM, sf wrote:
>>> On Thu, 22 Jan 2015 10:28:50 +1100, Xeno >
>>> wrote:
>>>
>>>> On 22/01/2015 7:52 AM, sf wrote:
>>>>>
>>
>> It's quite possible but with that name it's definitely Vietnamese. As I
>> said however, Thais do a lot of similar things. The variation will be in
>> the detail. I find Vietnamese food too heavy on a single herb, in
>> particular Vietnamese Mint. Thai food tends to be a blend of flavours
>> and it works much better than the Vietnamese style. The popularity of
>> Thai food over all others here attests to that.
>
> They don't overdo the mint here. If they did, hubby would never eat
> Vietnamese food because he hates mint. Instead, it comes separately
> on a plate along with fresh cilantro (coriander) and bean sprouts.
>>
>>> Maybe he thought it was, maybe I misremembered. I'll ask for
>> > clarification the next time I talk to him.
>>
>> Wouldn't be overly concerned. When we lived in Melbourne, my wife and
>> her friends would congregate at a Pho Noodle restaurant for lunch on a
>> on a Saturday or a Sunday. This one in fact;
>>
>> http://tinyurl.com/l7tcq7x
>
> My friend's son is teaching & researching at the university there. He
> took the job last year and moved his family to Australia. My friend
> visited them over the Christmas holidays. She says they have settled
> in well and seem to love Melbourne.

Melbourne is the most livable city in the world and that's not just me
saying that.

> She was especially impressed by
> how child oriented Melbourne is. Apparently a certain park sets up
> with food trucks, child oriented activities and puts on an early
> fireworks display just for the children on New Year's Eve, so they can
> get home and into bed at a decent hour without missing out on NYE
> festivities.

Wouldn't be the City of Whitehorse at Nunawading, would it? They do that
every year for the kids. We could see the fireworks from our back yard
as we were quite close to where the event was staged behind the
municipal offices. One house was about 700 metres as the crow flies, the
other about 400. Just needed to sit out the back and watch the show. If
you really wanted to be at the event, it was just a short walk.
>>
>> A lot of varieties of Pho Noodles. You should try some one day, if you
>> have a Pho restaurant nearby that is. The Pho Noodles are very similar
>> to Thai Noodles... my wife's friends seemed happy enough with them.
>
> No strictly Pho Noodle shops around that I know of. I'm sure there
> must be a couple somewhere, but I'm not a huge soup fan so I wouldn't
> go. If there was within walking distance - hubby would go for lunch
> but I'd go elsewhere. Thin broth isn't my thing and I hate slurping
> long noodles in a public (any) setting. It's messy and I don't like
> it.

You and I are in agreement on that score. My wife knows to cut noodles a
bit shorter for me before cooking... or break them up when dry as I do.

> What I do like is the broth. If your wife makes Pho or a Thai
> version of it, how does she make the broth so rich and meaty tasting?
> I can't make broth like that, even after simmering 24 hours.

It's what you can't see that she puts in it. Herbs and spices make all
the difference. The good thing about Thai cooking is that there seem to
be no hard and fast rules to the dishes. My wife looks in the larder to
see what she has on hand and if what she wants is not available she will
simply substitute another. You can see this process in action in the
sheer variety of different recipes for the same Thai dish.
>>
>>
>> I left the freeway rush hours behind me when I left Melbourne a few
>> years back.. You are welcome to it.
>
> Thanks, I'll take it. I was raised in the country, hated it, and
> absolutely LOVE city life.

I was raised in the country too and love city life. The trouble is, my
asthma and city life do not get on well together. Otherwise I would
still be living in, or at least near, Melbourne.
>>>
>>> He said he served his bo kho with rice noodles. I was thinking they
>>> were "glass noodles" - but I'm not sure now. I'll ask about that too.
>>
>> They might well have been. My wife uses all kinds of noodles in dishes
>> she makes. We used the glass noodles recently in a batch of spring
>> rolls. We made over 100 of the blasted things.. easier to buy them but
>> you don't get a choice as to what's in them. Speaking of spring rolls,
>> you should try some of these Vietnamese Spring Rolls if you get an
>> opportunity.
>> http://tinyurl.com/mxsz6tv
>
> Restaurants abound here and Asian are a dime a dozen. Along with god
> knows how many Chinese restaurants, (walking in one direction only)
> there is a Vietnamese restaurant and a block after that Thai. Like
> you, I prefer Thai food and am not as fond of Vietnamese although I do
> love bánh mì if they use real Vietnamese bread, the meat is grilled
> over fire and *no* pate for me.

Some of the "items" in Vietnamese recipes are a bit too way out in left
field for me. Have you tried the "chicken feet"? I am told they are
delicious. I haven't got beyond looking at those feet sitting in a bowl
and thinking of where they have been... My wife and her friends love
them.... Pass!
>>
>> The dipping sauce is an essential and enhances the flavour immensely. My
>> wife's friend ran a Thai Restaurant and Takeaway. She made absolutely
>> delightful Vietnamese Spring Rolls. Sadly she has now sold that business
>> and may not get into another food related business.
>>
>
> Okay, you have me interested! What does your wife use in her dipping
> sauce? I'm making pot stickers today and mine will have sesame oil as
> one ingredient.

Sesame oil is one ingredient she uses but it depends on what type of
spring rolls you make and what you have in them. She makes different
types of sauces depending on what she intends to use them for. Just do a
search on Google for "Thai spring roll dipping sauce" and you will get
plenty of different recipes that are easy to make. You will also get the
idea rather quickly that there is no one standard recipe nor are their
standard ingredients.
>
>>> In any case, he wasn't happy with the noodles and thought it would
>>> have been better with rice. That's why I asked how you do it at home.
>>>
>>>
>> I must admit, I prefer that style of "stew" with rice. You might need to
>> make it somewhat less watery so that, when adding it to the rice on the
>> plate at the table, it doesn't drown everything. Nothing worse than
>> drowned rice. I speak from experience! ;-)
>
> Thanks. Drowned rice is fine, but only when done intentionally...
> like the simple Asian style chicken & rice soup with ginger and green
> onion.
>
Hmmm, not a fan of drowned rice. My wife has (drowned) rice for
breakfast occasionally. Tried it once... you're welcome to it. Also,
rice for breakfast just doesn't gel with me anyway.

--

Xeno.

On 23/01/2015 2:38 AM, George Leppla wrote:
> On 1/22/2015 9:21 AM, sf wrote:
>> No strictly Pho Noodle shops around that I know of. I'm sure there
>> must be a couple somewhere, but I'm not a huge soup fan so I wouldn't
>> go. If there was within walking distance - hubby would go for lunch
>> but I'd go elsewhere. Thin broth isn't my thing and I hate slurping
>> long noodles in a public (any) setting. It's messy and I don't like
>> it. What I do like is the broth. If your wife makes Pho or a Thai
>> version of it, how does she make the broth so rich and meaty tasting?
>> I can't make broth like that, even after simmering 24 hours.
>
>
> I was never a soup fan until Becca introduced me to Pho. Now, that is
> one of my favorites along with a bunch of other soups that she makes.
>
> Two soups that we don't make at home are Pho (beef... but we do make a
> chicken version) and Menudo. I love both and both are easy to find in
> local restaurants.
>
> Making beef broth for Pho is a much longer process than I care to do.
> Besides that, I like a lot of different types of meat in my Pho and
> getting small portions of those for home use would be a PITA.
>
> George L

Could be the reason why my wife and her friends go out to a restaurant
in order to dine on Pho.... ;-)

--

Xeno.