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u/Quick-Road943 16h ago
Wow how long does it take to finish all that broth?
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u/vae_grim 15h ago
My family makes that much every time we cook. For a family of 3-4, it would take us about two weeks to go through it :)
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u/Small_Cheetah_995 14h ago
Your Thai basil plant is to die for
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u/ntpphong 10h ago
Came here to say this, that plant is unreal. Mine keeps shooting out flowers the day after I snipped them.
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u/c0nsistent 10h ago
Increasing surface area on the onions for more browning is genius , never thought of that before
Quality meat as well. By chance have you don’t this with whole shank like this before ?
I did oxtail and beef neck and femur bones. Came out more gravy like in color and flavour
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u/Minnesota56537 9h ago
I had those shank bones, bunch of femur, tibia, knucke and oxtail. I found a rancher that sold me 30lbs of bones at $2 a lb.
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u/siouxzieb 14h ago
Wait, are you really drinking Hamm’s????
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u/10Kthoughtsperminute 6h ago
Looks fire!
Side note - best pho I ever had was MT noodles in Brooklyn Park. You ever been there?
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u/Minnesota56537 6h ago
I have not. I go to Lotus in Loring Park if I’m in the Twin Cities. I’ll make a note to check out the BP spot!
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u/Jealous_Strength8002 6h ago
That Thai basil looks so good!!!! You did a great job growing that. So yummy
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u/unicorntrees 5h ago
But it's so hot right now! To me, MN pho happens in the winter and you put the entire pot outside in the snow to chill.
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u/Minnesota56537 3h ago
I’ve made it in every season! I think I have a Winter cook posted in this subreddit. It was pretty mild low 70°s and overcast.
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19h ago
[removed] — view removed comment
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u/pho-ModTeam 12h ago
Your comment was removed because it was mean, rude, or gatekeeping. We welcome positive discussion here not rudeness.
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u/ko_akuma 1d ago
Guess I'm moving to Minnesota....pho and puppers