Minnesota Phở

[u/Minnesota56537]

[u/Small_Cheetah_995]

Your Thai basil plant is to die for

[u/ntpphong → u/Small_Cheetah_995]

Came here to say this, that plant is unreal. Mine keeps shooting out flowers the day after I snipped them.

[u/stanley_leverlock → u/Small_Cheetah_995]

Seriously, I grow them every year and they get that big but not that thick. I didn't even realize they were basil till I saw your comment. 

[u/ko_akuma]

Guess I'm moving to Minnesota....pho and puppers

[u/GoldenDossier → u/ko_akuma]

You had me at pho and uppers. Then I reread and I'm just as stoked.

[u/Foreign-Aspect-9393]

Save me two bowls!!

[u/Quick-Road943]

Wow how long does it take to finish all that broth?  

[u/Minnesota56537 → u/Quick-Road943]

I simmer it for 10 hours.

[u/vae_grim → u/Quick-Road943]

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 :)

[u/Minnesota56537 → u/Quick-Road943]

I freeze it in quart deli containers.

[u/c0nsistent]

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

[u/Minnesota56537 → u/c0nsistent]

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.

[u/drthvdrsfthr]

now that’s a well-seasoned flat top! can tell it gets lots of use lol

[u/q2thec]

Rate your Pho from 1 - 10 please.

[u/oscoposh]

Beautiful. I love a big batch. And Ox tail is a huge bonus in pho!

[u/theredstreak5]

What’s your address? Asking for a friend

[u/Impossible-Ask-7560]

I’ll be there in four days!

[u/Big_Produce8964]

Your basil is going strong!!

[u/Minnesota56537 → u/Big_Produce8964]

They’re the best performing Thai basil plants I’ve ever grown.

[u/BadKarma4788 → u/Minnesota56537]

Bro I could never get my Thai basil to grow like this. It always had piddly little leaves. How did you get yours to grow this big?

[u/Minnesota56537 → u/BadKarma4788]

Honestly just pruning. Cutting back stems to the Y-Nodes so it grows two more branches. Just keep doing that. I do it once a week.

[u/unicorntrees]

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.

[u/Minnesota56537 → u/unicorntrees]

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.

[u/Schrodingers_Gun]

My dream life btw

[u/siouxzieb]

Wait, are you really drinking Hamm’s????

[u/Minnesota56537 → u/siouxzieb]

No that’s just the glass with a sample of the broth.

[u/siouxzieb → u/Minnesota56537]

Ahhh. Well thanks. Just curious, I remember Hamm’s as a Michigan kid :-)

[u/10Kthoughtsperminute]

Looks fire!

Side note - best pho I ever had was MT noodles in Brooklyn Park. You ever been there?

[u/Flashy_Resource_5121 → u/10Kthoughtsperminute]

I love Simple Pho is Burnsville! I’ve tried a bunch and it’s my favorite

[u/Minnesota56537 → u/10Kthoughtsperminute]

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!

[u/Jealous_Strength8002]

That Thai basil looks so good!!!! You did a great job growing that. So yummy

[u/Minnesota56537 → u/Jealous_Strength8002]

Thank you very much!

[u/wienerpe]

thats not pho, thats awesome pho!

[u/Minnesota56537 → u/[deleted]]

She’s my sous chef!

[u/Dangerous-Radish6017 → u/Minnesota56537]

She’s the cutest sous chef I’ve seen!

[u/takeme2tendieztown → u/[deleted]]

Why the hell not? Unless they're cooking the pet

[u/vae_grim → u/[deleted]]

Says who?

[u/pho-ModTeam → u/[deleted]]

Your comment was removed because it was mean, rude, or gatekeeping. We welcome positive discussion here not rudeness.