Comments on: Monkfish Pho http://www.milescollins.com/wordpress/monkfish-pho Food - Photography & More Mon, 21 May 2012 18:49:10 +0000 http://wordpress.org/?v=2.0.7 by: Sam http://www.milescollins.com/wordpress/monkfish-pho#comment-28880 Thu, 12 Aug 2010 05:26:52 +0000 http://www.milescollins.com/wordpress/monkfish-pho#comment-28880 Quite right there Miles! I love it. So simple yet amazing. Quite right there Miles!

I love it. So simple yet amazing.

]]> by: miles http://www.milescollins.com/wordpress/monkfish-pho#comment-28871 Wed, 11 Aug 2010 21:24:09 +0000 http://www.milescollins.com/wordpress/monkfish-pho#comment-28871 Sam, What a great comment, thank you. You're dead right about the freezing, a big batch is easier to make than a small one and the knuckle will give that wonderful natural gelatine richness to the broth. It's one of those dishes that makes you feel as though you're eating a bowl of goodness. Miles Sam,
What a great comment, thank you. You’re dead right about the freezing, a big batch is easier to make than a small one and the knuckle will give that wonderful natural gelatine richness to the broth.
It’s one of those dishes that makes you feel as though you’re eating a bowl of goodness.

Miles

]]> by: Sam Lempriere http://www.milescollins.com/wordpress/monkfish-pho#comment-28859 Wed, 11 Aug 2010 07:28:11 +0000 http://www.milescollins.com/wordpress/monkfish-pho#comment-28859 I recently discovered Pho and absolutely love it. It has all the right elements for me, a complex flavour, surprisingly substantial and pretty healthy (even with the beer ;o))! I've made a few basic versions in the past, but I went all out for a dinner party a while back. I know you said not to use a recipe, but this came from a little Vietnamese book I acquired so I thought I would make it and then use that to vary in future versions. The recipe made a massive amount of stock (which is great as the rest sits in the freezer and I can make Pho in about 15 mins after work!). I think it used a whole chicken, some beef ribs, ox tails and a large lump of (think it was) knuckle. It also used a MASSIVE amount of dried (unground) ginger with other spices. The cooking process was over about 24 hours in different stages and the end result was just exceptional. A serious amount of work but after one taste, justified! The thing I love about it, is that with a big bowl full of corriander, mint, vietnamese basil, chillies, chilli paste, soy sauce, fish sauce and limes on the table, everyone adjusts it to their taste. One of the best bits was actually the knuckle. You take it out after the first stage and leave it to cool in some of the liquid. It then gets re-introduced in slices at the end. But... after tasting it, it tasted like a spiced version of salt beef. Absolutely delicious and we had it in sandwiches for days! I recently discovered Pho and absolutely love it.

It has all the right elements for me, a complex flavour, surprisingly substantial and pretty healthy (even with the beer ;o))!

I’ve made a few basic versions in the past, but I went all out for a dinner party a while back. I know you said not to use a recipe, but this came from a little Vietnamese book I acquired so I thought I would make it and then use that to vary in future versions.

The recipe made a massive amount of stock (which is great as the rest sits in the freezer and I can make Pho in about 15 mins after work!). I think it used a whole chicken, some beef ribs, ox tails and a large lump of (think it was) knuckle.

It also used a MASSIVE amount of dried (unground) ginger with other spices. The cooking process was over about 24 hours in different stages and the end result was just exceptional. A serious amount of work but after one taste, justified!

The thing I love about it, is that with a big bowl full of corriander, mint, vietnamese basil, chillies, chilli paste, soy sauce, fish sauce and limes on the table, everyone adjusts it to their taste.

One of the best bits was actually the knuckle. You take it out after the first stage and leave it to cool in some of the liquid. It then gets re-introduced in slices at the end. But… after tasting it, it tasted like a spiced version of salt beef. Absolutely delicious and we had it in sandwiches for days!

]]> by: miles http://www.milescollins.com/wordpress/monkfish-pho#comment-28391 Sun, 18 Jul 2010 21:08:42 +0000 http://www.milescollins.com/wordpress/monkfish-pho#comment-28391 Cid, Thought you might :) Miles Cid,
Thought you might :)

Miles

]]> by: Cid http://www.milescollins.com/wordpress/monkfish-pho#comment-28381 Sat, 17 Jul 2010 22:29:00 +0000 http://www.milescollins.com/wordpress/monkfish-pho#comment-28381 Miles, I'd like the expensive optional extras.... they look especially good. Cid Miles,

I’d like the expensive optional extras…. they look especially good.

Cid

]]> by: miles http://www.milescollins.com/wordpress/monkfish-pho#comment-28379 Sat, 17 Jul 2010 21:28:15 +0000 http://www.milescollins.com/wordpress/monkfish-pho#comment-28379 Rod, Cheers, simplicity itself! Have a go...sans poisson :mrgreen: Miles Rod,
Cheers, simplicity itself! Have a go…sans poisson :mrgreen:

Miles

]]> by: Rod http://www.milescollins.com/wordpress/monkfish-pho#comment-28376 Sat, 17 Jul 2010 14:51:20 +0000 http://www.milescollins.com/wordpress/monkfish-pho#comment-28376 That looks very nice indeed - looks feasable to do at home as well ! Best Rod That looks very nice indeed - looks feasable to do at home as well !
Best
Rod

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