Submitted by: UncleMao
Pho Hung Vuong in Springvale: The best Pho bar none.
But going at the right time is important… when the stock is richest and thickest.
Trying going on a weekday between 1.30 and 3pm. I guarantee no disappointment
Try the sliced beef and sausage. It is seriously sexy.
A real Pho fan I am.
Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.
Excerpt from recipe by steamykitchen
Firstly, you need to char your ginger, shallots, garlic and briefly roast the star anises, cinnamon stick and cardamom.
Excerpt from recipe by Food Lover’s Journey
Have been meaning to upload this picture. On the day of Chinese new year we went to Footscray. The streets were quiet with most businesses closed for the day, but a team disseminating firecrackers was loose in the streets. They went from shop to shop frighting the crap out of small children. The dragons and explosions were very impressive. E put her fingers in her ears. We ate at Hien Vuong, the smoke was so thick we could hardly breath. Was much fun.
My Friend Jim Pavlidis did a great illustration for a John Lethlean’s recent article No place for friend or pho in last Saturdays A2 section of The Age. The Age Online didn’t publish the illustration, so I thought I would, (with Jim’s permission).
