New Posts  All Forums:Forum Nav:

barbecued pho

post #1 of 4
5/26/11 at 11:45am
Thread Starter 

This is something that's been lurking in the back of my mind for a few weeks now.

 

With pho, I'm really fond of the well cooked brisket in it. (as well as lots of other things). So I was sort of toying with a full on bbq pho.

 

Brisket of course, smoke the onion, ginger at the start and such then build the stock in the water pan all  while the brisket keeps on cooking.

 

I'm interested in how you might season the brisket for this and what success/tips you've had in reclaiming the waterpan liquid for furhter use. Does it get too smokey?

 

Thanks,

 

Phil

more than taste fine
me eat it all the time
Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
post #2 of 4
5/26/11 at 1:52pm

Pho (pronounced something like "foal") is a wonderful dish, a great example of something being greater than the sum of its parts. Have never thought of doing a grilled version, but I applaud your idea, Phatch! I usually foil brisket partway through the process anyway, and those flavor-laden juices could be captured for a dish like the one you describe. If doing brisket first, you could go in an Asian direction. Rather than a rub, a paste might be the ticket: fresh ginger (or galangal), garlic, cilantro, fish sauce, soy...Am just thinking out loud.

 

Reply
post #3 of 4
5/26/11 at 2:43pm
Thread Starter 

I was thinking paste too more than rub.  Maybe hit a flank steak with a little five spice and grill instead of letting the pho cook it through... Get a little of both the grilled and smoked worlds together.

more than taste fine
me eat it all the time
Reply
post #4 of 4
5/26/11 at 2:53pm

Sounds good! Give it a try.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Q&A With Steven Raichlen

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs