Wednesday, October 1, 2014

Time For Pho.

I love a good pho
and pho is never any farther away than my own freezer.
When I make pho broth,
I make a big batch - 5 or so quarts at a time,
and I freeze it.

See my post here to learn how to make the broth.
It is truly ambrosial.
It's a clear broth with delicious umami flavor
developed from a combination of spices
and charred onion and ginger.

I have only made pho bo,
which is made from beef.

There is also a pho ga, made from chicken.
That will have to be another project for me.

Once you've made the broth,
here are the accoutrements.
Sliced shrooms.

Cilantro, basil, mint, scallions, lime, hot peppers.
Pretty dahlias.

Rice noodles and mushrooms.

I never buy any meat that isn't on sale.
I think of it as "aged."

Cut into strips.
You could use all different cuts of meat.
I just happened to have the chuck in the freezer.

Cook noodles according to package directions.

I'm making a little marinade for the meat -
some cornstarch, rice vinegar, and soy sauce.

Pour it over the meat.

More prepared accoutrements:
lime slices
chopped scallions
chopped cilantro, basil, and mint

Minced jalapeno and cayenne.

I sautéed my mushrooms in butter and oil.

Then I sautéed the meat.

Scrape all those goodie bits up.

Put some bean sprouts in there.
And some other green sprouts.
It's a partay!
Pho is my phavorite.

Pho is exciting.
Different flavors in every spoonful.

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