vietnamese pho ga

Re:vietnamese pho ga (Cosmos)

Tue, 17 Jan 2012 22:05:54 GMT

Just enjoyed some pho tai from a neighborhood Vietnamese restaurant in Syracuse, Mai Lan. Its a great meal on a cold day steamy broth with lots of flavor. I still have a couple pints and a spring roll waiting for me in the office fridge for lunch tomorrow..

Re:vietnamese pho ga (Twinwillow)

Sat, 24 Dec 2011 11:53:25 GMT

+2 for wheregreateats

Re:vietnamese pho ga (ann peeples)

Sat, 24 Dec 2011 11:41:25 GMT

Bravo, wheregreggeats!

Re:vietnamese pho ga (wheregreggeats.com)

Sat, 24 Dec 2011 08:40:54 GMT

Twinwillow

MilwFoodlovers

I'd like to thank Steadam2011 for posting that recipe but I see getting hit with an unwarranted "SPAM" label sent him away as that was his last post. Curious as to the motives for whoever did that to him?

I totally agree. There was no reason for that post to be labeled as spam!
Someone, especially a "newbie" who makes the effort to write a long recipe for us definitely belongs here. Although, I'd lose the "celebrity" link next time.

I'll speak for myself ... the odd atmosphere around here has impacted my enthusiasm for the community.
If enough productive posters, such as Steadam2011 are chased away, perhaps the moderators will find away to banish the bullies and encourage the new blood.

Re:vietnamese pho ga (Impster)

Sat, 24 Dec 2011 07:07:47 GMT

Great Pho can be found in Utica, NY at the Pho Mekong House of Noodles at 601 John St.
Check out all of the reviews online.....We eat there every time we are in Utica. They never disappoint.

Re:vietnamese pho ga (TJ Jackson)

Wed, 09 Nov 2011 16:33:50 GMT

regardless, it was a useful and topical contribution and some self-appointed board patrol officer marked it as spam

This despite that the the person (or persons) in question have been told more than once that the only way to get the mod's attention on the post is to use the "report abuse" button instead of "flag as spam".

Re:vietnamese pho ga (improviser)

Wed, 09 Nov 2011 14:45:51 GMT

I think flagging it as spam had nothing to do with the recipe, but with the "worldnewsofcelebrity.com" link at the bottom of the post.

Re:vietnamese pho ga (brisketboy)

Wed, 09 Nov 2011 09:54:06 GMT

Chicken feet and balut. Yum

Re:vietnamese pho ga (DougS)

Tue, 08 Nov 2011 20:01:53 GMT

Twinwillow

TJ, I never labeled a post as spam unless it obviously deserved it. Most of us here know the difference.

I would think the board moderators would know best (what is spam). I was hit with spam once and my post was completely meant to help.

Anyway back to Pho, had my first taste of Vietnamese food a couple of weeks ago.
Fell in love with it, and the people that run the place. A bowl of Pho is good for two meals but be careful of the hot sauce . It intensifies in heat the second day.

Re:vietnamese pho ga (TJ Jackson)

Sat, 05 Nov 2011 19:47:38 GMT

One would hope so

Re:vietnamese pho ga (Twinwillow)

Sat, 05 Nov 2011 17:11:12 GMT

TJ, I never labeled a post as spam unless it obviously deserved it. Most of us here know the difference.

Re:vietnamese pho ga (TJ Jackson)

Sat, 05 Nov 2011 16:59:58 GMT

at least not this time, eh?

Re:vietnamese pho ga (Twinwillow)

Sat, 05 Nov 2011 15:21:42 GMT

TJ Jackson

Unfortunately, MFL, we appear to have at least two (perhaps more) self-annointed board police who pretty much seem to mark posts as spam on a whim.

I hope the mods step in soon to curtail this behavior

Wasn't me!

Re:vietnamese pho ga (Twinwillow)

Sat, 05 Nov 2011 15:19:58 GMT

mar52

Depends on how it was killed.

I'm Jewish and I've never had chicken feet. I've had those unlaid/formed eggs from inside the chicken in soup, but never feet. Feh!

I love those unlaid egg yolks in chicken soup! Btw, the part of a chicken I like the least is the breast.

Re:vietnamese pho ga (Twinwillow)

Sat, 05 Nov 2011 15:16:17 GMT

MilwFoodlovers

I'd like to thank Steadam2011 for posting that recipe but I see getting hit with an unwarranted "SPAM" label sent him away as that was his last post. Curious as to the motives for whoever did that to him?

I totally agree. There was no reason for that post to be labeled as spam!
Someone, especially a "newbie" who makes the effort to write a long recipe for us definitely belongs here. Although, I'd lose the "celebrity" link next time.

Re:vietnamese pho ga (TJ Jackson)

Sat, 05 Nov 2011 15:15:15 GMT

Unfortunately, MFL, we appear to have at least two (perhaps more) self-annointed board police who pretty much seem to mark posts as spam on a whim.

I hope the mods step in soon to curtail this behavior

Re:vietnamese pho ga (MilwFoodlovers)

Sat, 05 Nov 2011 13:27:30 GMT

I'd like to thank Steadam2011 for posting that recipe but I see getting hit with an unwarranted "SPAM" label sent him away as that was his last post. Curious as to the motives for whoever did that to him?

Re:vietnamese pho ga (mar52)

Sat, 05 Nov 2011 12:17:50 GMT

Depends on how it was killed.

I'm Jewish and I've never had chicken feet. I've had those unlaid/formed eggs from inside the chicken in soup, but never feet. Feh!

Re:vietnamese pho ga (Twinwillow)

Sat, 05 Nov 2011 12:02:35 GMT

Monkey isn't Kosher. Is it?

Re:vietnamese pho ga (MetroplexJim)

Sat, 05 Nov 2011 07:33:22 GMT

BrisketBoy, I have the visual. I'll bet "monkey on a stick" was chewy!

"Beer-Goggles" often come in handy -- especially in SE Asia.

Re:vietnamese pho ga (brisketboy)

Fri, 04 Nov 2011 15:14:53 GMT

I must say Metroplex that I too adopted the Don't Ask/ Don't Tell philosophy from the times I spent wandering from port to port on my many Wespac (western Pacific) voyages. Invariably we would pull into ports in southwest Asia and there would be the food cart with totally unrecognizable food stuffs for sale. As with any young sailor after one too many San Miguels, I found myself gnawing on what we loingly called "monkey on a stick" as I wandered back to the ship. Next trip was during the daylight hours and we sought out the more reputable eateries. But again I chose to remain blissfully ignorant of what was on my plate. For this I was rewarded with an amazingly tasty array of local fare.

Re:vietnamese pho ga (MetroplexJim)

Fri, 04 Nov 2011 11:17:31 GMT

Discovering new tastes has always been a joy for me. I was raised such a Calvinist that, in my youth, Chef Boyardee was "exotic cuisine". Our spice cabinet had only salt and pepper in it. As a teen I "discovered" Lea & Perrins and thought I had died and gone to Heaven. Later, when I read the label and found that it contained anchovies I stopped using it. But just for a short while.

Since, even though I have sampled nearly everything, I have an atavistic aversion to questioning/knowing "what's in my food". A classic example of this was my wolfing down Morcilla at a parridada on the shore of Lake Titicaca until I was stupid enough to ask what it contained. That scene was much like the one with Chevy Chase eating "lamb fries" in the movie Funny Farm.

"Don't ask, don't tell" has worked out great for me. So long as the food does not have a recognizable form (e.g., pig's feet) or a strange texture (e.g.: liver, tongue, sweetbreads), I'm down for it. Instead, bring on the pate and charcuterie!

(For some reason this aversion applies only to mammal parts. I can't get enough of chicken legs, shrimp, and lobster).

So, for the nearly 30 years I spent living in the "ground zero" of Vietnamese immigration (Arlington/McLean, VA) I remained willfully and blissfully ignorant about what was in my Pho. Whatever it is, it is wonderful stuff!

Re:vietnamese pho ga (Twinwillow)

Thu, 27 Oct 2011 21:12:53 GMT

Being Jewish, I grew up eating some parts of animals other cultures would abhor. For instance, my mom always cooked chicken feet in her stewed chicken dishes. I loved (some of you should turn away for a second) sucking on the gelatinous pads of the chicken's feet. I guess that's why I'm attracted to the beef tendons. The Vietnamese waiters always look at me funny when I order tendons. Ha! The jokes on them because I love those parts.

Re:vietnamese pho ga (mar52)

Thu, 27 Oct 2011 15:17:52 GMT

I couldn't eat the tendon. I did order it and when I saw what it looked like... no way!

I love the pho tai or pho ga... rare roast beef or chicken.

Addicted perfectly describes what happened after my first bowl.

Re:vietnamese pho ga (Twinwillow)

Thu, 27 Oct 2011 11:17:13 GMT

We're very fortunate to have a very large population of Vietnamese ex-pats in the Dallas area. I think half of Saigon moved to Dallas after 1975.
Thus, we have a myriad of excellent Vietnamese restaurants to choose from.
It seems there is no "one" style of Vietnamese cooking. Their styles of cooking varies from one geographical area of Vietnam to another.
I'll tell you this, once you start eating Vietnamese food, you will like me, become addicted! The exotic flavors are quite pronounced. My favorite pho (pronounced, fah) is with beef tendons and meatballs. My favorite Banh Mi sandwich is the one made with French ham, roast pork, liver pate and, lot's of greens. It's served on a "french roll". As you can imagine, the former French colonization had a large influence on Vietnamese cooking. And, thats a good thing.

Re:vietnamese pho ga (brisketboy)

Thu, 27 Oct 2011 09:35:16 GMT

I love the stuff. And in that respect I am extremely fortunate that there are two Vietnamese brothers who emigrated here in 1971 before the fall of Viet Nam and they opened a restaurant just up the street here in Austin on Jollyville rd. Their extensive menu offers some really good items but I always get the pho ga. It's wonderful stuff.

Re:vietnamese pho ga (vinedin11)

Thu, 28 Jul 2011 23:24:18 GMT

Sundancer7

Sorta confusing to me. I have had it several times. It seems that it is slightly different each time and each place.

Paul E. Smith
Knoxville, TN

Yeah your right. Different cook has different style of cooking it and some are adding other ingredients.

Re:vietnamese pho ga (Steadam2011)

Mon, 25 Jul 2011 05:37:58 GMT

PHO. (VIETNAMESE BEEF SOUP)

5 c. beef stock
1" piece of fresh ginger root
3 Star Anise
2 scallions
3 tbsp. fish sauce

TO FINISH THE SOUP:

2 scallions
1 onion
12 basil leaves
6-8 oz. beef tenderloin or sirloin, partially frozen

FOR THE GARNISH:

2 c. fresh mung bean sprouts
8 sprig fresh mint or basil
2 fresh jalapeno or Serrano chiles, thinly sliced
1 lime, quartered
Hoisin sauce
Hot chili sauce
8 oz. rice sticks (dried rice noodles available at supermarkets)

Soak the rice sticks in warm water for 15 minutes. Meanwhile, combine the ingredients for the broth and simmer for 15 minutes, then strain. Thinly slice the scallion, onion and basil leaves. Slice the beef as thinly as possible across the grain. Bring 4 quarts water to a boil. Arrange the bean sprouts, mint sprigs, chiles and lime on a platter.
Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain. Cut the noodles in a few places. Divide noodles amount 4 large bowls. Arrange the scallions, onion slices and beef on top. Ladle broth on top. The heat of the liquid should be sufficient to cook the beef.

Serve this soup at once, passing the garnish platter from guest to guest. Let each person add sprouts, mint, chiles, lime, hoisin sauce and/or chili sauce to taste.

___________________
www.worldnewsofcelebrity.com

Re:vietnamese pho ga (missvuster)

Thu, 09 Jun 2011 16:24:41 GMT

Pho ga is chicken noodle soup. It's also made differently then regular pho ..(at least the way that my mom makes it.)
For chicken broth, she boils chicken parts until theyre cooked and adds spices and vegetables to make the broth.
For beef broth, she boils beef bones!

Sandy @ missvuster.tumblr.com

Re:vietnamese pho ga (Foodbme)

Mon, 07 Mar 2011 16:16:22 GMT

For your Dining & Dancing Pleasure!
A glossary of Viet Menu Items so you sound like an expert when you order:
http://www.lovingpho.com/pho-glossary-definition-terms/

So Pho is Noodles and Ga is Chicken = Chicken Noodle Soup!