Learning to Make Pho

Tuesday night was my first in-person cooking class in way too long, and it won’t be the last with this local small business. I’m still struggling with GI issues which limited my ability to eat the finished product, but it was still a fantastic evening out!

It’s impossible to learn to make proper pho in a short 2-1/2 hour class, but they taught us enough foundational skills to manage on our own. We learned to make traditional Vietnamese spring rolls, as well as the difference between Northern Vietnamese broth and Southern Vietnamese pho broth. I was grateful to have guidance jumping into making this new cuisine from scratch, and I’m interested in experimenting with the quantities of spices to adjust the broth to my personal taste.

One of my favorite parts of the evening was the well-appointed kitchen stations. It’s always a blast to have high quality tools at your disposal, right down to the industrial vent hoods over our heads.

If you are able, please get out and support your local small businesses. They’re safe, and they’re working hard to stay viable.

1 thought on “Learning to Make Pho”

  1. I ❤️ Pho! The broth is everything! Lately when we’ve tried to squeeze in a date we’ll get Pho. But it’s interesting trying to eat it in the car since there’s been no in-person dining! A lot of hilarity ensued! 🤣🤣🤣


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