barbecued pho

Discussion in 'Q&A With Steven Raichlen' started by phatch, May 26, 2011.

  1. phatch

    phatch Moderator Staff Member

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    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
     
  2. steven raichlen

    steven raichlen

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    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.
     
  3. phatch

    phatch Moderator Staff Member

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    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.
     
    Last edited: May 26, 2011
  4. steven raichlen

    steven raichlen

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    Sounds good! Give it a try.