Quote:
Originally Posted by Hack&Lube
Maybe he's talking about the beef balls in Pho meat? There are so many different cuts of meat in there, you have to be specific.
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Yea I was talking about both. The rare beef such as in beef and black bean sauce and also the beef balls in Pho. Both have a different texture than if I just chopped up steak and cooked it. I was wondering the prep process to get the texture and chew in both.