Of course, I ordered it online and haven't taken my eyes off of it since. On a regular basis I flip through the pages. My glare always stops at a mesmerizing beef soup. Pho! I just had to make it.
Pho is a Vietnamese soup with chewy rice noodles and a sweet, saucy broth. I always thought Pho was pronounced Foh, like low with an F. However, it's actually pronounced like Fuh, rhythms with duh. Leave it to me to pronounce it wrong.
The recipe in Blue Eggs and Yellow Tomatoes is wonderful, I'm sure. However, I don't have three hours. I also never really follow a recipe to the letter. Recipes are inspiration! I certainly admire an author's talent for devising delicious creations that land on the pages of my cookbooks, but it's so much nicer to tweak things to my exact tastes.
My Favorite Pho, or the only Pho for me-
Soy and Ginger Stock, 1 Box
Chicken Stock, 1 box (I actually used homemade this time)
Chinese five spice powder, 1/2 teaspoon or close enough
Shitaki mushroom slice, to taste
Napa Cabbage chopped, a handful
Cilantro coursely chopped, handful
Basil, small handful
Green onions, handful
Bean Sprouts, about a cup
Frozen pea, 1/2 cup
Rice noodles, one package
Beef sliced thin, free range and grass fed, to taste
Sea Salt and cracked Pepper, if desired.
1. Combine both stocks in a large sized pot on med-high heat. Add the Chinese spice powder and stir. Meanwhile soak the rice noodles in a bowl for three minutes.
2. As the broth comes to a boil at the mushrooms, cabbage, cilantro, basil, and green onions. Boil two minutes. Add bean sprouts and peas. Boil for one more minutes.
3. Add Rice noodles and cook for 3 more minutes. Finally, add the beef. Salt and pepper to taste, if desired.
4. Liberally ladle soup into bowls and slurp until your heart is content.
Apparently, I don't measure things. I just add what suites me and taste. Add a little more and taste again. It's become quite a wondrous affair, but I realize than an imprecise recipe can be rather annoying when you are on the receiving end. Ce'st la vie.