Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try [email protected]
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Phở Bo (Vietnamese beef soup). It’s such an amazingly good soup, but the making of it is a multi-step process that takes hours.
https://www.cooking-therapy.com/traditional-vietnamese-pho-recipe/
If you've got a pressure cooker you can make pho ga (chicken pho) in under 30 minutes and it's almost as good as beef in my opinion. Also way cheaper to make than beef pho.
I've got to disagree. When I make it, it tastes so much richer than the more quickly made stuff you can get at any restaurant. The two don't even compare.
Edit: Even more so, bo kho. The homemade stuff takes me about 14 hours for a big batch with lots of leftovers. I can't even bother eating the stuff made at restaurants where they cut corners and don't simmer all day.
I used to think this until I spent a month tinkering with different recipes and ideas to make a good "cheater pho". Pho that doesn't take 1 day to make yet gets about 90% of the tastes of a great pho. I think i succeeded but it's probably basphamy to some people.
I found the food networks recipe to be a great starting place if you want to give it a shot.