Pho(ish)
Trying my hand at a little stone-soup pho for this evening's dinner. It has been some time since I've made proper pho, and I didn't have all the proper pho ingredients in the house... but I do like that I'm able to concoct wonderful, delicious things out of the random bits I have on hand. Like the evening I cobbled together a hot pot of yummy and, upon tasting, realized I'd somehow managed to make beef bourguignon.
So it's Kitchen Witch Pho tonight. I have a flavorful broth brewing in the crockpot (soy sauce, fish sauce, yellow and green onions, red and yellow peppers, dried red pepper, black pepper, sliced fresh garlic, sliced fresh ginger, sesame oil and the last little bit of baby carrots, julienned to give more texture and taste than chunky presence) and a small porc roast that Chris put under the broiler a while ago.
I also have a package of flat rice noodles, which I'll toss in twenty minutes or so before serving so they can drink up the broth and flavor but not hang out forever to get soggy.
Once the porc is done and allowed to rest a good half hour, I'll slice it nice and thin, arrange a few slices in each bowl - along with a small handful of fresh baby arugula (love bitter greens), grab a little nest of rice noodles to arrange beside the porc and arugula, then ladle the broth over it all to fill the bowls. Chris loves, as he puts it, "a nice big hot bowl of yummy", and I'm glad to be able to make this happen.
Good to have him home.
--J
So it's Kitchen Witch Pho tonight. I have a flavorful broth brewing in the crockpot (soy sauce, fish sauce, yellow and green onions, red and yellow peppers, dried red pepper, black pepper, sliced fresh garlic, sliced fresh ginger, sesame oil and the last little bit of baby carrots, julienned to give more texture and taste than chunky presence) and a small porc roast that Chris put under the broiler a while ago.
I also have a package of flat rice noodles, which I'll toss in twenty minutes or so before serving so they can drink up the broth and flavor but not hang out forever to get soggy.
Once the porc is done and allowed to rest a good half hour, I'll slice it nice and thin, arrange a few slices in each bowl - along with a small handful of fresh baby arugula (love bitter greens), grab a little nest of rice noodles to arrange beside the porc and arugula, then ladle the broth over it all to fill the bowls. Chris loves, as he puts it, "a nice big hot bowl of yummy", and I'm glad to be able to make this happen.
Good to have him home.
--J