I’ve tried everything soaking the breadcrumbs in milk, just egg yolks instead of whole eggs, I tried every meatball secret I could find. Until I fell I finally found the right ratio of beef to pork to breadcrumb to parmesan the minute it hit the libs I get like Remy in Ratatouille when he mixes the grape and cheese.
Is it me or has Phở just blown up in the last 10 years? Growing up in the Seattle area you quickly learn the difference between Chinese, Japanese, Filipino, and Vietnamese food. There have been phở places around for what seems like forever, but you still had to go find them. Then all of a suddenContinue reading “Beef Phở”