Lẩu Xí Quách (@Xis_Quachs)
Hi: Can someone shed some light on the xi quach (bone with meat) when served in pho? I”ve seen a few restaurants serving this but is it a fad or something more legit?
Thanks.
Đang xem: Xí quách
tomking33
These are mainly the shank or femur bones with meat, tendons, cartilage and marrow still on, the exact stuff used in making the pho broth. Here”s what one may look like served at the table:
Reply to
That looks more like rib xi quach, which is just fine with me. Here”s another rib xi quach goodness.
Actually ribs are perfectly good for both pho broth and making/serving xi quach. The femur or leg bones may be good for the broth with more marrow, you can get just as good flavors from all the tissues hanging off of the rib bones. Plus you have xi quach to serve. High volume restaurants have a whole separate pot to simmer away the xi quach, and the stock coming off of that pot can go into the pho broth pots. Best of worlds!
This totally brings back memory of Saigon ❤️ ❤️ ❤️ . Last time I had xi quach was in the 70″s before leaving Vietnam. I think if pho shops in North America offer xi quach then customers will go crazy over it.
p-tran
The pho restaurants in orange county”s little Saigon California do serve xi quach. Most of the people here are from Vietnam and left during the 70″s so they brought those foods here with them. Pho 79, pho 86, pho lovers offer some delicious xi quach ribs, oxtail, and other varieties.
caliphonia
Umm I think most people on these forums already know about Orange County CA”s Little Saigon and that Viet people brought Viet foods with them to the U.S.
Anyway thanks for the info about Pho 79 and Pho 86 serving xi quach. I”m in Virginia so still hope it”ll be more prevalent in North America.
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meansprouts6
I think it”s unlikely that xi quach will be offered across all pho restaurants everywhere. It”s costly to implement and ingredient price (by vendors/suppliers) will continue to increase as demand continues. Also there are many many pho restaurants in North America that do not use any kind of bones in their broth, and so they are unlikely to add it. The few who do add xi quach are those who are looking for an edge over the competition, similar to the noise being made by a few about “gluten free”, “no MSG”, “low salt”, “organic only”.
chuynh
And alot of pho restaurants that cater to non-Viet customers will use pho powder rather than make pho with bones lol. The customers cant really tell the difference. But the restaurants around little Saigon or ones with a substantial vietnamese population eating there will most likely use bones to cook the broth.
chuynh
Interesting you mention the “no msg” semi-craze a few years ago. I had a conversation the other day about just that. That died down pretty quickly and those restaurants that advertised that didn”t stay in business very long. I guess asians love msg in their pho? I personally don”t use msg in my homemade pho. But if I opened a shop, I”d probably use it.
chuynh
Yep the No MSG signs started disappearing already and will prob be all gone sooner than later. When one has to play up trendy stuff you know they don”t have much else to offer in the first place.
Regarding the use of powder or soup base, Cuong prob has much more knowledge about it, but based on my experience with other restaurants plus from talking to vendors, it”s not that widespread. The reason is good pho doesn”t necessarily requires bones, and pho bo/pho ga must have the meat proteins anyway. So generally if you know what you”re doing then using
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Personally I think the “bone broth” or “xi quach” is just another trendy thing. We Viet people have been making pho in North America since 1975, and it”s only the last few years that everyone started to talk up bones and marrows, and now xi quach. Wonder what”ll be next.
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