Hey y’all. Took a bit of effort to get this second post out.

A few weeks ago I made pho. Partly inspired by the latest Lucky Peach issue (which never came in the mail…), partly inspired by my missing of lunch hour Bridgeport Little Asia trips, but mostly inspired by the fact that it was a dish I had not created before. Inspiration hit me at the top of the Bald Mountain trail in Aitken State Park (Vermont) during a weekend solo camping trip. It was a great self-reflective weekend of writing in the journal, reading Steppenwolf (Herman Hesse), and spectacular views.

OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA

I opted for the “quick-pho” method due to limited time that I had once I made it back home on Sunday rather than the full on day’s worth of broth preparation. Did my grocery shopping at Edge of the Woods and Shang Hai Fish Market and finally made it back home to play in the kitchen.

Quick Broth Pho:

  • onions (2 large)
  • fresh ginger (4″ piece)
  • cinnamon (2 x 3″ sticks)
  • star anise (2 whole)
  • cloves (3 whole)
  • coriander seeds (2 teaspoons whole)
  • beef broth (6 cups)
  • soy sauce (1 tablespoon)
  • fish sauce (1 tablespoon)
  • carrots (3 large – rough chopped)
  • sirloin steak (1/2 pound)
  • dried rice noodles (8 ounces)
  • scallions (3)
  • chili pepper (1)
  • limes (2)
  • fresh herbs [cilantro, basil, Thai basil, mint, or a mix] (1 cup)
  • hot sauce
  1. Peel onions & ginger, quarter – char on stove
  2. Dry-roast spices in pot
  3. Combine spices, charred onions & ginger, broth, soy sauce, fish sauce, carrots – simmer (30 minutes)  – strain and keep over low heat
  4. Freeze beef (15 minutes) – cut into thin (1/4 “) slices
  5. Prepare topping ingredients (scallions, chili, lime, herbs)
  6. Cook rice noodles (packet instructions) – run under cool water to stop cooking
  7. Prepare bowls individually: noodles, beef slices, broth, toppings, sauce
  8. Enjoy

 

 

Yum.

 

Posted by:k@dontfearyourfood

One thought on “Pho

  1. Sounds like REALLY GOOD PHO! When we lived in Vieques I was the one who always had the special ingredients. Someone needed something exotic the said “Ask Karen” One day Liz O’dell who owned the Crow’s Nest wanted cardamon and I had it. I currently have 4 drawers in my kitchen full of herbs and spices, some of which I am certain have expired, and no one to cook for except myself because most of my friends don’t appreciate anything too exotic. Your grandfather had what I call a bomb shelter mentality. You are too young to remember when people built and stocked bomb shelters in their homes in case of an atomic bomb. I don’t know if you recall but we had a floor to ceiling pantry stocked with food and two large freezers. Ted was generous and always encouraged me to by what ever special food I wanted to experiment with and he was a great experimenter too. Now you are going to make me cry.

    Like

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