Vietnamese pho 😋🤤😋🤤
I love cooking this dish. It takes me most of the day but the result is totally authentic with really rich and developed flavours.
I've always used @lukenguyencooks recipe off the @sbsfood website (I think it also is in his Red Lantern book - I don't have it, not sure why.. 🤔🤔 Must get on to that).
I do make one change though. His recipe calls for 2kgs of ox tail bones and at $15/kg here it is just too expensive. I sub with beef soup bones (a much more economical $5 for a 2kg bag). I still do the brisket and the raw sirloin. In fact I've never cooked it with the ox tail and it has always been delicious and I am quite the pho connoisseur. In any case it's bloody lovely and not difficult to make.
If you want to learn the trick to making that sweet and complex broth swipe left😊 (psst! Chargrill your aromatics - you're welcome😘) #daffodilhill#photastic#pho#phosofinstagram