We have served Pho at the restaurant on a few occassions, but not like they serve it “back home”. Most of our diners would not be familiar with seasoning their dish at the table, and Pho is a very tricky dish to season for people as everyones preference for sweetness, sourness and spiciness is different.

Though I adore Pho, I dont see it as being a dish that can be successfully served in a fine dining restaurant in Spain!

We Pho stock is used in the kitchen for many other dishes, mostly now I use it in its clarified form to make gelatinas and similar.

We are based at http://www.fairplaygolfhotel.com in the province of Cadiz.

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!

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

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!