Comments on: Oxtail Pho Stock http://laocook.com/2009/02/23/oxtail-pho-stock/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Tue, 27 Jul 2010 12:54:08 +0000 hourly 1 http://wordpress.org/?v=3.0 By: champa http://laocook.com/2009/02/23/oxtail-pho-stock/comment-page-1/#comment-22682 champa Sat, 01 May 2010 08:14:12 +0000 http://laocook.com/?p=2141#comment-22682 Amazing! It's so lovely to see your photos, gain some insight into cooking these dishes I LOVE to eat and to be so inspired. Thanks! Amazing! It’s so lovely to see your photos, gain some insight into cooking these dishes I LOVE to eat and to be so inspired. Thanks!

]]> By: Vienne http://laocook.com/2009/02/23/oxtail-pho-stock/comment-page-1/#comment-21993 Vienne Mon, 29 Jun 2009 18:37:29 +0000 http://laocook.com/?p=2141#comment-21993 <p>Hi Dillon and thanks for your comments.</p> <p>We use the Pho Stock in many dishes, especially Jellies in the summer, or as a basic stock to be used in cooking with beef.</p> <p>The "secret" of a good Pho is in the individual seasonings that individuals add. The great thing about Pho is that it can be frozen, so you can always make up a big pot and freeze the Pho in portions to use later.</p> <p>The pork is very nice, its Acorn fed freerange pork that is used for Jámon and other cured meats. Iberian pork is the best that I have ever had!</p> <p> </p> Hi Dillon and thanks for your comments.

We use the Pho Stock in many dishes, especially Jellies in the summer, or as a basic stock to be used in cooking with beef.

The “secret” of a good Pho is in the individual seasonings that individuals add. The great thing about Pho is that it can be frozen, so you can always make up a big pot and freeze the Pho in portions to use later.

The pork is very nice, its Acorn fed freerange pork that is used for Jámon and other cured meats. Iberian pork is the best that I have ever had!

 

]]> By: Dillon http://laocook.com/2009/02/23/oxtail-pho-stock/comment-page-1/#comment-21988 Dillon Mon, 29 Jun 2009 08:58:03 +0000 http://laocook.com/?p=2141#comment-21988 Popped in for the first time and love your food Vienne. The Pho stock - "manipulated for other things", what other things? and do you have the full Pho recipe please. (or is it a secret?) It's winter in Tasmania and we need some good warming Pho. Amazing dark looking pork is it something to do with the age or their diet (acorns?) the pigs eat? Thanks Dillon Popped in for the first time and love your food Vienne.

The Pho stock – “manipulated for other things”, what other things? and do you have the full Pho recipe please. (or is it a secret?) It’s winter in Tasmania and we need some good warming Pho.
Amazing dark looking pork is it something to do with the age or their diet (acorns?) the pigs eat?

Thanks
Dillon

]]> By: Vienne http://laocook.com/2009/02/23/oxtail-pho-stock/comment-page-1/#comment-21734 Vienne Sun, 10 May 2009 09:48:21 +0000 http://laocook.com/?p=2141#comment-21734 Hi Chan and thanks for your nice comments. Mums are always the best cooks! When you say you´ll be telling her to add Coconut Milk/Cream to her recipe, to which recipe are your referring? I hope its not the Pho! :blink: Hi Chan and thanks for your nice comments.

Mums are always the best cooks!

When you say you´ll be telling her to add Coconut Milk/Cream to her recipe, to which recipe are your referring? I hope its not the Pho! :blink:

]]> By: chan http://laocook.com/2009/02/23/oxtail-pho-stock/comment-page-1/#comment-21713 chan Thu, 07 May 2009 01:49:24 +0000 http://laocook.com/?p=2141#comment-21713 As I read through your recipes, it's as if you snuck into my mom's kitchen!!! I've always tried to write down and replicate my mom's recipes but it's hard when she doesn't measure. I am definitely making your pho stock soon!!! Kob Jai Lie Lie!!! PS... I will tell me mom to try using cocunut milk/cream in her recipe. I don't think she uses it in her recipe. As I read through your recipes, it’s as if you snuck into my mom’s kitchen!!! I’ve always tried to write down and replicate my mom’s recipes but it’s hard when she doesn’t measure. I am definitely making your pho stock soon!!! Kob Jai Lie Lie!!! PS… I will tell me mom to try using cocunut milk/cream in her recipe. I don’t think she uses it in her recipe.

]]> By: LA http://laocook.com/2009/02/23/oxtail-pho-stock/comment-page-1/#comment-21539 LA Wed, 11 Mar 2009 04:19:20 +0000 http://laocook.com/?p=2141#comment-21539 the recipe seem easy to follow up...i am glad i am come back and read it over... the recipe seem easy to follow up…i am glad i am come back and read it over…

]]> By: elgin http://laocook.com/2009/02/23/oxtail-pho-stock/comment-page-1/#comment-21519 elgin Mon, 02 Mar 2009 02:38:43 +0000 http://laocook.com/?p=2141#comment-21519 Wonderful to see such well-marbled pork! Wonderful to see such well-marbled pork!

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