Making PHO for Shelf & Fresh Eating - Working our way through our HALF A COW order Direct from Farm
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- Опубліковано 6 жов 2024
- We continue to work our way through preserving our 1/2 a cow ordered directly from the farm and purchased through Farmer to Fridge.
This week we share how we make Pho broth, then how to eat Pho with the family. We also show how we can Pho, for shelf stable canned Pho soup. It is pretty wonderful to have shelf stable beef pho for the shelf.
Here's the recipe I use if you want to give this pho broth a go:
3 onions
6cm peice ginger
8 garlic cloves
8 chuck bones (doesn't have to be chuck I have found)
9 star anise
6 cinnamon sticks
10 cloves
3tbs salt
3 tbsp sugar
6 tbsp fish sauce
I’m so glad there is an Aussie doing canning I know others do it as well but you sound like one of my girlfriends so it’s such a pleasure to hear you speak. My sister and I did chicken stock pressure canning for the first time a few days ago took 3 days but it was well worth it next step ugly chicken although I know my sister will be torn about what to do first when I show her your video she loves Asian food so much thank you for your recipe and the time and effort you put in to this as this Aussie loves it.
Awwww... thanks a bunch for your lovely comment Sharon. 💗 So wonderful to hear you are enjoying pressure canning too. Its great to share it with other Aussies.
Great watching and now I am inspired to make my own pho 🐝
I hope you enjoy it as much as we do. This is hubby's long time favourite meal.
I Love Ginger. Thankyou to You & Your Son - I Enjoy Watching You Both 💗
Thanks for your lovely comment. We love ginger too :)
I really appreciate your youngeat securing a couple of lemons slices for you. Whata dear!
He is a great little man. You will see he is in a lot of our shares, as loves getting involved in the activities we do 😀 and usually is making it a lot more fun.
Highly recommend roasting the bones and onion off in the oven first. Brown them and caramelise the outside for extra flavour; adds a beautiful depth. Also, to get the garlic smell off your hands, rub them on your wet stainless sink. Like magic!
Also, if you boil the bones briefly then drain and rinse them before putting them back in the pot, it gets a lot of those impurities out and you won't get so much scum on top.
A couple of wonderful sounding tips. Thanks for sharing Sarina 👍😊
Enjoying your content, how good to get the herbs straight from the garden
Thankyou so much for your lovely comment Lyn 💗 The fresh herbs really do make meals that bit more special.
Another Amazing video.
O actually had no idea what pho broth was at what it was for. I’m so now going to be making my own. Thank you so much for a very informative video as always
I had no idea when I met hubby many many years ago. It was not common way back then here. But it was his favourite food and he introduced me to it. And now he has passed the love of it onto all our family.
I am very much enjoying this series on your handling of half a beef. I imagine the cow is pretty much the same 😂, US to Aus, but the processing is very different! There are cuts i have never heard of. And i cant ask you because i dont know what the words were!
A couple of questions: where do you get your canning guidance/rules? What is the sausage grind? Is it beef, pork, combo?
Thanks for your lovely comment Jennifer that you are enjoying following along 💕 A lot of our content here tends to be US, so I think we get a bit more familiar with the American terms than the other way about. We have limted canning info here, our CSIRO hss very little. So we tend to rely on US info from NCHFP and Ball book, etc. The sausage meat is still just beef, but a higher proportion of fat to it. I hope you continue to enjoy our shares 😀
Pronounced 'fur' my brother kindly pointed out when I first had if in the ACT last year😆
So true. I always find myself flip flopping back and forth on how I say it 🤦♀️
You will get to correct your brother next time, its pronounced ‘Fuh’ in Korea 😊
Loved your video for pho.
Curious, how did you make chilli oil?
Hi Bernie 👋 The chilli oil is super easy. I use our dehydrated chilli flakes (storebought flakes also works) and pop it in a saucepan with olive oil. Heat gently until it smells a bit nutty and starts to brown. But watch it closely... as it can burn quick (I'm sure you can guess how I know 😉 🤦♀️ 😅)
I should also mention you can also mix it up with other flavours. I also do an Asian style. I don't have an exact recipe, but add spices like garlic, star anise, pepper, salt, cinnamon, ginger. I honestly mix it up with these, but will say that star anise is a particular one I try and always include.
Have you thought about getting a garlic press/crusher? You don't even have to peel the cloves first. About $5 from Kmart.
We do have the one where you pop a clove in and squish. Is that the type you mean or is there a magic life changing gadget I'm missing out on?
@@Bush_Edge_Homesteading_Aus That sounds like the one, you don't have to peel the clove first though, just pop it in and squish. The skin is left on the grid thingy.
@@Bush_Edge_Homesteading_Aus No more garlicky fingers.
@@julzjohnson8077I'm going to try that, as I have always peeled before popping one in. Thanks for the tip Julz 😀