What's new
By:

I booked a condo between Gateway Mall and City Creek

Gameface said:
pho broth has some sweetness to it. The recipes I've seen recommended rock candy. There is also clove, anise, coriander, cardamon, fennel and cinnamon. Along with some onion.

You want it to be very aromatic and with a deep rich savory beef goodness. Bone broth is really good for it because of how rich it is. But regardless, pho broth is almost always beef based.
Click to expand...

I realize. I'm with Siro in that I haven't found good pho. The last place I tried was Pho 99 on Redwood and the broth was so bland that it was a constant experiment adding various spices and soy to get a reasonable taste. The bowl seemed big enough for three but what do portions matter when the taste is poor.

Gameface said:
My typical broth is made from ~18lbs beef shin bones, 4lbs ox tail, a few pounds beef spare ribs. Start by putting quartered onion on a screen directly over a gas burner to get a good char and roasting the bones until they have some nice roasted color. Add to stock pot and cover with cold water. Add about a cup of chinese black vinegar and a handful of whole black tellicherry pepercorns. Simmer for about 48 hrs, skimming and saving the rendered fat along the way. I use the rendered fat (tallow) for cooking.
Click to expand...

Have you used this for pho?

I may start making stock. I've read that using multiple areas of bone is better than just one kind.
 
Dr. Jones said:
Best restaurants in that area?
Click to expand...

Re: thread, TL;DR-- sorry if I'm repeating anything.

Some personal favorites:

Eva - 317 Main St
The Copper Onion - 111 East Broadway
Redrock Brewery - 254 South 200 West
Caffe Molise - 55 West 100 South
Himalayan Kitchen - 360 State St

Hope you have a great time in SLC.
 
I always wanted to open a Vietnamese restaurant and call it Pho King - Great Pho.
 
You must log in or register to reply here.

Share this page
Back
Top