On 12/18/03 2:47 PM, in article , "Adrav"
wrote:

In la.eats Steve Wertz wrote:
On 18 Dec 2003 09:02:36 GMT, anon wrote:

Anyway, pho is basically ramen with higher-quality ingredients, a
restaurant would have to be pretty bad to **** it up.

Pho is *not* ramen. Not even close. Traditional pho is much more
complicated to prepare and things can and do go wrong. A bowl of pho
takes no less than 7 hours to prepare (most of that time being the
stock).

-sw

Here is one recipe I found. Perhaps Mr or Ms Tran could comment
on its authenticity:

http://www.recipesource.com/text/eth...amese/pho2.txt

VIETNAMESE PHO

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 lg Onions -- unpeeled, halved,
-and studded with 8 cloves
3 Shallots -- unpeeled
2 oz Piece ginger -- unpeeled
8 Star anise
1 Cinnamon stick
4 md Parsnips cut in 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions -- thinly sliced
1 tb Cilantro -- chopped
2 md Onions -- thinly sliced
1/4 c Hot chili sauce
1 lb Rice noodles 1/4-inch wide
-(or banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Black pepper -- freshly grnd.
2 c Fresh bean sprouts
2 Fresh chili peppers -- sliced
2 Limes cut in wedges
1 bn Fresh mint
1 bn Fresh Asian or regular basil

Soak bone overnight in cold water. Place bones,
oxtails and flank steak in a large stock pot. Add
water to cover and bring to a boil. Cook 10 minutes,
drain and rinse pot and bones. Return bones to pot,
add 6 quarts water and bring to a boil. Skim surface
of scum and fat. Stir bones at bottom from time to
time. Add 3 more quarts water, bring to a boil again
and skim scum. Lower heat and let simmer. Char
clove-studded onions, shallots, and ginger under a
broiler until they release their fragrant odors. Tie
charred vegetables, star anise, and cinnamon stick in
a thick, dampened cheesecloth. Put it in stock with
parsnips and salt. Simmer for 1 hour. Remove flank
steak and continue simmering broth, uncovered pot, for
4-5 hours. Add more water if level goes below bones.

Meanwhile, slice beef sirloin against grain into
paper-thin slices, about 2-by-2 inches. Slice flank
steak the same way. Set aside. In a small bowl,
combine scallions, cilantro, and half the sliced
onions. Place remaining onions in another bowl and
mix in hot chili sauce. Soak rice noodles in warm
water for 30 minutes. Drain and set aside.

When broth is ready, discard bones. Strain broth
through a colander lined with a double layer of damp
cheesecloth into a clean pot. Add fish sauce and
bring to a boil. Reduce heat to simmer. In another
pot, bring 4 quarts of water to a boil. Add noodles
and drain immediately. Do not overcook noodles.
Divide among 4 large soup bowls. Top noodles with
sliced meats. Bring broth to a rolling boil, then
ladle into soup bowls. Garnish with scallions mixture
and black pepper. Serve the onions in hot chili sauce
and remaining ingredients on the side to add as
desired. Also, you can add Hoisin sauce as a dip.
Serves 4.

Source: "The foods of Vietnam" by Nicole Routhier
(Stewart, Tabori & Chang)

From the rec.food.recipe archives.
From: (Chuong M. Nguyen)






I love Pho noodle, but this Mad Cow scare is keeping me away from eating it.
Especially, the ingredient of bone marrow, the transmitter of the disease
(brain is the other) is definitely unsettling.

SHO

On 12/18/03 8:23 PM, in article ,
"p96bf" wrote:

Pho made from white rice and taste like white rice. Ramen made from yellow
wheet or some thing not rice.

Steve Wertz wrote in message ...
On Thu, 18 Dec 2003 22:47:28 +0000 (UTC), Adrav
wrote:

In la.eats Steve Wertz wrote:
On 18 Dec 2003 09:02:36 GMT, anon wrote:

Anyway, pho is basically ramen with higher-quality ingredients, a
restaurant would have to be pretty bad to **** it up.

Pho is *not* ramen. Not even close. Traditional pho is much more
complicated to prepare and things can and do go wrong. A bowl of pho
takes no less than 7 hours to prepare (most of that time being the
stock).

-sw

Here is one recipe I found. Perhaps Mr or Ms Tran could comment
on its authenticity:

http://www.recipesource.com/text/eth...amese/pho2.txt

I do a lot of vietnamese cooking (and eating out) and yes, it's a
pretty authentic recipe, other than the addition or substitution of
some veggies/herbs that are not commonly available here in the US.
This is what you'll find in most US restaurants, though some places
are likely to take shortcuts on the stock.

-sw


Yellow noodles are often called Egg noodles. Ramen is the Japanese version
of the Chinese egg noodle. The original Chinese does not call it RAMEN.
RAMEN sold in supermarkets in the form of instant noodle is not a real
ramen, but a synthetic ramen. One of the original noodles from Japan is
called SOBA and it is made from buckwheat and consumed with soup made from
fish broth and soy sauce. Japanese traditionally does not have rice noodle
in their rooster of noodles unlike Vietnam and other Indochinese and
Southeast Asian regions. Ramen and Pho are of different phylum. I love them
both.

SHO

In article , Steve Wertz says...

On 29 Dec 2003 06:57:38 -0800, Chris Morton
wrote:


Their angus burgers (I think it's all they make anymore) are actually
pretty good. Best fast food burger I've had in years. ven better
when you have a 2 for 1 coupon.

Must be a personal taste thing.

I first ate at Hardees in Fulton, MO in '76. Worst fast food I'd EVER had.

From then on, every ten years or so, I eat at a Hardees. That assessment never
changes.

I ate at one on the Indiana turnpike recently. While it wasn't make you sick
disgusting, it was still worse than every other fastfood chain I regularly eat
at, from McDonalds to Taco Bell.

I'm usually not one to argue the finer points of fast food but the
Angus burgers are pretty new (Since April or so). They also have some
good breakfast sandwiches.

I haven't tried the Angus burger. Of course I don't think I can recall a
Hardees anywhere I go apart from the turnpike, so it'll be a while before I see
one. Most breakfast sandwiches contain large quantities of egg, a real no-no
for me... unless you'd like to see the pea soup scene from "The Exorcist"
reinacted.


--
Gun control, the theory that 110lb. women should have to fistfight with 210lb.
rapists.

In article , Chris Morton
wrote:

From then on, every ten years or so, I eat at a Hardees. That
assessment never changes.

I'll second the evaluation. I ate them in the 70's in Oklahoma. I've
eaten them every 7-8 years since, usually in Oklahoma. I'm not sure
they're the same, but they are dry little "beef-like" sandwiches that
bear no resemblance to what I would think of as a "good hamburger".

I assume if you live in one of the countless midwestern towns that have
nothing but a Wal-Mart and a Hardee's that they become confused with
hamburgers readily.

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins

In article , Steve Wertz
wrote:

Note that there's a whole nuther category of vietnamese soups. Pho
is just pone particular kind of 'soup'. Pho is really considered a
dish rather than a soup.

I would argue with this. I think Pho is thought of as a hearty soup.
The bun I regularly have never has liquid in it. It's a bowl of
vermicelli noodles sitting on greenery of different seasonal (in
California) varities with something (bbq pork, shrimp, egg roll) on
top.

I believe there are a number of other Vietnamese soups though, (mi
etc.) a number of which I haven't tried. But Pho is so variable in it's
contents and you can throw your own ingredients in. It's pretty easy
to see how this soup covers most tastes.

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins

In article , Steve Wertz
wrote:

On Mon, 29 Dec 2003 19:08:26 GMT, Suzanne wrote:

I love Pho noodle, but this Mad Cow scare is keeping me away from eating it.
Especially, the ingredient of bone marrow, the transmitter of the disease
(brain is the other) is definitely unsettling.

This, folks, is why you should never beleive anything you read on
Usenet.

On the other hand, mad cow disease, regardless of exactly how it is
spread, is out there in the US. Quite probably for many years now.

So we all need to go hysterical, bring down the beef industry, and the
great state of Texas, for a few years, and then we can go back to
business as usual. At a few million pounds of beef less per year.
That would undoubtedly be a good thing for myriad reasons.

I heard that you can get mad cow disease be just SEEING and infected
cow! :-)

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins

In article , Suzanne
wrote:

I do a lot of vietnamese cooking (and eating out) and yes, it's a
pretty authentic recipe, other than the addition or substitution of
some veggies/herbs that are not commonly available here in the US.
This is what you'll find in most US restaurants, though some places
are likely to take shortcuts on the stock.


Yellow noodles are often called Egg noodles. Ramen is the Japanese version
of the Chinese egg noodle. The original Chinese does not call it RAMEN.
RAMEN sold in supermarkets in the form of instant noodle is not a real
ramen, but a synthetic ramen.

Instant ramen is to real ramen what "instant potatoes" are to the real
thing.

One of the original noodles from Japan is
called SOBA and it is made from buckwheat and consumed with soup made from
fish broth and soy sauce.

Generally consumed not in a soup, but with a dipping sauce on the side
which is not made of fish broth.

Japanese traditionally does not have rice noodle in their rooster of
noodles unlike Vietnam and other Indochinese and Southeast Asian
regions. Ramen and Pho are of different phylum. I love them both.

Curious isn't it? As rice-centric as they are, that they don't have a
rice noodle of any importance. I guess they consider rice too holy for
any general modification with the exception of my beloved sake...

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins

In article , Gerry says...

I assume if you live in one of the countless midwestern towns that have
nothing but a Wal-Mart and a Hardee's that they become confused with
hamburgers readily.

Yes, but almost every midwestern town has a greasy spoon like "The Spot" in
Fulton, MO. They made a better burger than Hardees could ever imagine.
Gasper's truck stop on Hwy54 was a lot better than Hardees too.


--
Gun control, the theory that 110lb. women should have to fistfight with 210lb.
rapists.

In article , Gerry says...

The bun I regularly have never has liquid in it. It's a bowl of
vermicelli noodles sitting on greenery of different seasonal (in
California) varities with something (bbq pork, shrimp, egg roll) on
top.

The bun bo xao I have here has broth. I don't know enough about Vietnamese food
to know if that's out of the ordinary.


--
Gun control, the theory that 110lb. women should have to fistfight with 210lb.
rapists.

Gerry wrote:

Japanese traditionally does not have rice noodle in their rooster of
noodles unlike Vietnam and other Indochinese and Southeast Asian
regions. Ramen and Pho are of different phylum. I love them both.

Curious isn't it? As rice-centric as they are, that they don't have a
rice noodle of any importance. I guess they consider rice too holy for
any general modification with the exception of my beloved sake...


udon.

Suzanne wrote in message ...

I love Pho noodle, but this Mad Cow scare is keeping me away from eating
it.
Especially, the ingredient of bone marrow, the transmitter of the disease
(brain is the other) is definitely unsettling.

SHO

If you eat bloody staek you have to worry. But if you boil Pho soup 100
degree Centigrad can you still get mad cow disease? Please confirm.

In article , Chris Morton
wrote:

The bun I regularly have never has liquid in it. It's a bowl of
vermicelli noodles sitting on greenery of different seasonal (in
California) varities with something (bbq pork, shrimp, egg roll) on
top.

The bun bo xao I have here has broth. I don't know enough about
Vietnamese food to know if that's out of the ordinary.

I think I've seen that name on Vietnamese menus. I thought "bo" meant
beef. I'll check it out the next time; I live inches from Westminster.

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins

In article , Chris Morton
wrote:

In article , Gerry says...

I assume if you live in one of the countless midwestern towns that have
nothing but a Wal-Mart and a Hardee's that they become confused with
hamburgers readily.

Yes, but almost every midwestern town has a greasy spoon like "The Spot" in
Fulton, MO. They made a better burger than Hardees could ever imagine.
Gasper's truck stop on Hwy54 was a lot better than Hardees too.

They still have greasy spoons out yonder? Mmm.... truck stop chili...

But now you've moved from the worst of the chains to the top of the
food order for such fare. My point was for any place that *literally*
doesn't have any better, I guess you could learn to like it. Sort of a
"bound feet" approach to culinary beauty.

In order to have Hardee's qualify as a hamburger, cardboard and
syrofoam have to be reclassified as "foodstuffs".

Anybody that's eating at a Hardee's that could be eating off the floor
of a truck stop diner is very misguided...

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins

In article , "p96bf" wrote:

Suzanne wrote in message ...

I love Pho noodle, but this Mad Cow scare is keeping me away from eating
it.
Especially, the ingredient of bone marrow, the transmitter of the disease
(brain is the other) is definitely unsettling.

SHO

If you eat bloody staek you have to worry. But if you boil Pho soup 100
degree Centigrad can you still get mad cow disease? Please confirm.


Prion are not killed by heat. Do a google search on prion and cooking.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

In article , Michael Sierchio
wrote:

Japanese traditionally does not have rice noodle in their rooster of
noodles unlike Vietnam and other Indochinese and Southeast Asian
regions. Ramen and Pho are of different phylum. I love them both.

Curious isn't it? As rice-centric as they are, that they don't have a
rice noodle of any importance. I guess they consider rice too holy for
any general modification with the exception of my beloved sake...

udon.

I went a-googling once again, and all I come up with is that udon is
made of wheat flour. Where they grow the wheat, I've no idea...

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins