[Leica] Cold Pho

[hopsternew at gmail.com (Geoff Hopkinson)]

Gad! Now we have LUG noodle nazis! ;-)

Cheers
Geoff

*Australia, less than 2% of the problem!*



On 27 July 2011 17:12, <bruceslomovitz at comcast.net> wrote:

>
>
> Heresy of heresies!  You don't eat pho with glass noodles or vermicelli.
> You eat it with banh pho.  Glass noodles are made from beans.  Banh pho is 
> a
> somewhat broad, white (not clear) rice noodle which should be prepared so 
> it
> is al dente.  Regarding the name pho, it is a corruption of the F rench
> gastronomical term "pot au feu".  The word pho is pronounced very nearly
> like feu.  Pot au feu means, of course, pot on the fire.
> As far as cooking on hot days, you must make the broth by first charring
> soup bones and a whole yellow onion (skin on) in the oven.  Then you must
> boil the bones and onion slowly for hours with star anise, a couple of
> sticks of cinnamon, and some ginger.  Add good fish sauce to taste at the
> end and remove the bones, onion, ginger, etc.  Your broth should not be
> cloudy, which it will not be if you boil it slowly.
> After all of this, how much heat is it going to generate to boil up enough
> broth for a bowl or two of pho?  But to each his own I suppose.  The
> Vietnamese changed the French cooking methods to which they were exposed.
> So I guess if you wish to corrupt pho by eating it cold, you are entitled 
> to
> do so.
>
> Bruce S.
>