Made pho. Took me days. Got all the right ingredients. Slaved over it. After all that, it's just okay. Such a disappointment. - ThreadSky

helenkennedy.bsky.social • 74 days ago

Made pho. Took me days. Got all the right ingredients. Slaved over it.
After all that, it's just okay. Such a disappointment.

Comments

oldohman.bsky.social•74 days ago

We had about 15 pho places around my Midwestern city but everybody focused on one family shop because it was so good. Good Pho is harder than it looks.

donmackinnon.dev•74 days ago

That’s worst…you out in the time, cost and effort and it just turns out mediocre

helenkennedy.bsky.social•74 days ago

Well I love to cook so the effort and time was well spent. I just wish it were more delicious.

feignamerican.bsky.social•74 days ago

Keep trying. The results with ingredient will be life changing , promise.

bev-birkheimer.bsky.social•73 days ago

Same experience here. I have a great recipe from a friend, but my pho is still inferior to a good restaurant. Sigh….

thedeuce.bsky.social•74 days ago

I've tried making pho but realized very early that it's only good when ordered from a Vietnamese restaurant.

dealane.bsky.social•74 days ago

This happened to me with a soup I made this week. I now have 2 quarts of soup I don't really like. Fucking Tarragon.

kennwhite.bsky.social•74 days ago

Having spent the better part of 2 years perfecting my TexMex restaurant style "Spanish rice" recipe, you have my full empathy. I only tried full-octane traditional pho twice (Kenji's pho beef recipe) which turned out well, but man, was it a lot of work. I liken it to croissants. Never again.

skybluesea.bsky.social•74 days ago

I’d love that recipe!

helenkennedy.bsky.social•74 days ago

I've had terrific luck with croissants. I don't make them often because it is such a project, but I enjoy all the folding when I do.

jbminn.bsky.social•74 days ago

you know who else enjoyed folding? the inventor of the poker table. just saying

kennwhite.bsky.social•74 days ago

I've definitely found myself channeling Kenny Rogers on more than one occasion.

getwired.bsky.social•74 days ago

You like folding fitted sheets too, don’t you.

helenkennedy.bsky.social•74 days ago

Christ almighty no. I've never once figured it out.

getwired.bsky.social•74 days ago

Whew. Had me worried there.

crankebastard.bsky.social•74 days ago

It’s all about the broth.

mnkittel.bsky.social•74 days ago

Food you make yourself is never as good as food someone else makes for you.

dtwyman.bsky.social•74 days ago

I love egg drop soup, (don’t at me, this is a valid lifestyle choice), I’ve never mastered it. I can make a lasagna that stands the Italian grandmother test, a soufflé that melts in your mouth and yet egg drop soup eludes me. Don’t beat yourself up if one thing doesn’t work!

slfisher.bsky.social•74 days ago

So it was faux pho?

whpshw.bsky.social•74 days ago

I think for dishes like pho or curry, you need to make it in the same pot that’s been slow cooking that broth or sauce for the last 50 years to achieve the same depth of flavor you get at a mom and pop restaurant.

gringostani.bsky.social•74 days ago

Yeah I'll never make it home made. That's something you get at a restaurant.

marimurphy.bsky.social•74 days ago

Not quite the same thing but you might enjoy the film Tampopo.

aesus.bsky.social•74 days ago

My son did this once, massive effort and destroyed my kitchen with so-so results. Good but not amazing. He later read somewhere that maybe he should add msg 🤷‍♀️ he didn’t try it again

mneelie700.bsky.social•74 days ago

Good homemade pho is only possible if you have Vietnamese family and they teach you the secret. That recipe you found is lying to you, that's all I'm saying.

sasquatch111.bsky.social•74 days ago

Pho?

helenkennedy.bsky.social•74 days ago

Sorry, phở

brienmcmullen.bsky.social•74 days ago

I have these little Pho seasoning packets from the asian store and they are basically pumpkin pie spice. 5 spice without the Anise sort of. It really surprised me.
But have you put Allspice, cloves, cinnamon, ginger etc in there?

karenswilcoxphd.bsky.social•74 days ago

oh that's tough. however, you did do it. so there is that!

astrotter.bsky.social•74 days ago

There are two dishes I wish I could make and am afraid to even try for just this reason: Pho, and Mole Poblano. They both feel like they can only truly come from something in your grandmother's kitchen that's been on the stove for seventeen years.

tulipacid.bsky.social•74 days ago

I made a recipes from Rick Bayless' book.

Let me tell you, there's a trick to this. As a home bound grandma or mother, you get to offload your child-minding to daughters/grand-daughters.

Serious. All. Fucking. Day. Cooking.

And it is marvelous and you have some degree of peace in the kitchen.

tulipacid.bsky.social•74 days ago

Verde sauce takes quite a bit longer than 30 minutes. The techniques aren't that difficult. The time to make it edible is the secret.

townneck.bsky.social•74 days ago

I’ve learned that pho is one of those dishes best prepared in an industrial rat infested kitchen in a Chinatown by Laotian refugees

helenkennedy.bsky.social•74 days ago

Absolutely. Or, in NYC, Central Americans.

saltyheffa.bsky.social•74 days ago

I was gonna do the same when the ladies at the salon laughed at me. I'm still gonna do it, though. I'll just remember to use star anise.

feraldodie.bsky.social•74 days ago

This is why I’m constantly ordering the same groceries week after week. Every attempt at “new exciting recipes”ends up tasting blah. Waste of $

plannedtheride.bsky.social•74 days ago

I had similar happen to me. HAD to make a particular soup. HAD to have immersion blender. Waited for it to arrive. Soup sucked and blender has been used 2x since then. That was 3 yrs ago.😒😂

aquineas.bsky.social•74 days ago

I got it in my head to try to make Vietnamese Grilled Chicken Vermicelli one day (Bun Ga Nuong). I ordered the ultra-fine rice vermicelli noodles online. It was horrible.

helenkennedy.bsky.social•74 days ago

Was it the noodles or the chicken that was horrible?

aquineas.bsky.social•74 days ago

Well both, but the bigger short-falling of the two was the noodle consistency. When it's made right, the noodles are slightly moist, but very nearly dry. Mine was too moist and the noodles were too starchy. The chicken wasn't great, but it wasn't as bad as the noodles.

iacoguy.bsky.social•74 days ago

Was it better than no pho?

helenkennedy.bsky.social•74 days ago

Well, yes. Now that you put it that way.

iacoguy.bsky.social•74 days ago

Then it was a great first attempt

ultimatenerd.bsky.social•74 days ago

the best part of making okay food is that you can improve and make it better next time ✨

nataskrad.bsky.social•74 days ago

A little Vietnamese abuelita told me the secret to good phó was to add rock candy.

Shhh... Don't tell anyone

helenkennedy.bsky.social•74 days ago

I did! Meanwhile what am I supposed to do with 2 pounds of leftover rock candy now that my pho dreams have died?

jbminn.bsky.social•74 days ago

rock candy melts sidewalk ice

nataskrad.bsky.social•74 days ago

Does it?
I'm in California. We don't know about that stuff 😉

jbminn.bsky.social•74 days ago

no. i am 100% joking abt the magical qualities of rock candy.

it will, however, cure baldness if you rub it on your ears

magickshel.bsky.social•74 days ago

My ears are already not bald. What've you got to go the other direction?

davidgoldiner.bsky.social•74 days ago

what is rock candy

nataskrad.bsky.social•74 days ago

Wind chime?

(probably not lol)

smackmegthermo.bsky.social•74 days ago

So sorry. It is a lot of work. What part of the taste didn't work?

helenkennedy.bsky.social•74 days ago

Dunno. It was just dull. I may not have reduced the broth enough.

smackmegthermo.bsky.social•74 days ago

Good star anise? I found some good fresh and strong ones at Natural Grocers - cheap in the bulk section. It is the dominant spice in Pho and very strong. Forgive me if you don't want suggestions.

helenkennedy.bsky.social•74 days ago

I bought all the stuff at the Korean market, including the bones.

smackmegthermo.bsky.social•74 days ago

I just save leftover oddment sorts of beef and rib bones, nothing special. I cooked in a large pot 2+ gallons with ~1.5 gallons of water. I get most of my spices from the organic grocery because they display dates and are fresh. Don't give up. It can be better from your home than bought!

smackmegthermo.bsky.social•74 days ago

I used this recipe as a starting point. YMMV. https://www.recipetineats.com/vietnamese-pho-recipe/#wprm-recipe-container-36115

tulipacid.bsky.social•74 days ago

I'd been similarly disappointed with the "authentic" recipe which was nine hours of boiling a mortgage worthy montage of bones and charred onions and etc. The secret rests with the community.

This recipe was was far better and less labor intensive.

https://www.foodnetwork.com/recipes/quick-beef-pho-7112948

biz-malarkey.bsky.social•74 days ago

I too have a long list of "proof of concept" efforts that I may, or may not, get back to. It's worth it tho

biz-malarkey.bsky.social•74 days ago

Come to think of it, I cook a bunch of stuff pretty well after not quite nailing the first attempt(s) - and also some years long efforts trying to perfect some things with mixed results. It's a journey.

scythian.bsky.social•74 days ago

It always struck me as a fancy chicken noodle soup.

skybluesea.bsky.social•74 days ago

☹️

fplynch.bsky.social•74 days ago

Sigh. I had no idea it would be something which would be up there with cassoulet for prep time.

helenkennedy.bsky.social•74 days ago

I knew and was excited. I love kitchen projects. (My Xmas dessert is going to take four days.) But I really expected it to be tastier.

fplynch.bsky.social•74 days ago

I don't cook in that vein at all, so I wouldn't have known what to expect, but I certainly have done the once in five year clunkers, and I know the disappointment.

wisdombox.bsky.social•74 days ago

Proud of you that you even tried!

xffreader.bsky.social•74 days ago

I appreciate your efforts. I am so glad that I can pick up great pho so close to my home.

helenkennedy.bsky.social•74 days ago

Never take it for granted.

abumirchi.com•74 days ago

I started cooking Indian food in grad school. I had many such expereinces. Stick with it, and eventually you'll figure it out.

orlamccool.bsky.social•74 days ago

I tried to make it ages ago. Used a recipe from a Vietnamese chef. Same outcome. Ok, but missing something.

digitjones.bsky.social•74 days ago

You know you can buy it made by other people and it’s much quicker.

helenkennedy.bsky.social•74 days ago

I'm in the middle of nowhere currently. I'd have to drive an hour.

digitjones.bsky.social•74 days ago

Oh I see. Carry on.

sarcasmonsale.bsky.social•74 days ago

i had a pho food cart for a very short time ...

i could make the broth in a few hours.

feel free to try it out... now i want pho!

goatinthegarden.bsky.social•74 days ago

This looks so easy! Thanks.

dpolk1.bsky.social•74 days ago

That’s hilarious. A pinch of salt? No way!!

sarcasmonsale.bsky.social•74 days ago

way

helenkennedy.bsky.social•74 days ago

I wanted to make a great broth without shortcuts. It probably would've been better if I used Better Than Bouillon. (I've heard they've come out with a pho concentrate, but I haven't seen it on a shelf yet.

sarcasmonsale.bsky.social•74 days ago

understood...

oh man a pho flavored one... that would be excellent.

helenkennedy.bsky.social•74 days ago

Right? I saw a photo of it for sale in Costco but I do not see it in my Costco.