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Pho Recipe
Everything great and wonderful about pho aside, it is a LOT of work to make. Still, the dearth of good pho in NYC spurred me to just invite a few friends over and attempt to make it. Luckily the hard work paid off! I was happy enough with the results that I thought I’d share the recipe. I adapted a recipe from steamy kitchen and made the pho with my 2 favorite meats: well done brisket and rare steak. I also like tripe, and my cousins certainly like fatty flank, but I just didn’t get around to making those this time. Every Vietnamese mother has her own recipe that they boast as the best, so feel free to be creative with your own variations and substitutions. Comments on how to improve my recipe are welcome!
Houston: Pappas Bros. Steakhouse (Mar. 2013)
Author: Victor
Restaurant: Pappas Bros. Steakhouse
Owners: Chris and Harris Pappas
Exec Chef: Michael Velardi
Website: http://pappasbros.com/location/
Date: March 21, 2013
Notes:
I wanted to get steak at least once for my short stay in Houston, and my friend suggested Pappas Bros. Steakhouse. It IS a chain restaurant (with another branch in Dallas), but my friend said that they had excellent steaks, so we tried it anyway.
The steaks were really well-cooked, and the meat was tender and flavorful. The appetizers and dessert were what stood out to me, though. They were much more creative than I expected and every bit as delicious as I was hoping they would be!
Salmon Filet vs Salmon Steak
It never occurred to me that salmon filet might taste different from salmon steak. After all, filet is just the side of the fish, and steak is two sides of the fish joined by bone. It should taste the same, right? I decided to pan sear both and see if I liked one more than the other, thinking that there would be no difference. There is no big difference, but I do like the filet more. Either way though, salmon is one of those quick and easy ingredients that can really shine on its own.
Steak:
Monte
Victor
tadv3
Happy Noms 