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I did it. :) It's not the same as the restaurant Pho Bo, of course, but it's recognizably the same dish. With less cilantro, to drop the risk of going, "Whoa! Mouthful of cilantro! Ptuh, ptuh, ptuh." And a few substitutions that depended on availability and such. (Like the ngo gai, which a websearch said could be replaced with mint or basil, was replaced with half mint, half basil.)
I did it. My hands are covered in the guts of limes, and I did it, I did it!
Yay. :)
I did it. My hands are covered in the guts of limes, and I did it, I did it!
Yay. :)
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This is essentially the recipe I was working from, almost word-for-word what's in my cookbook. Which amused me terribly when I was ransacking google for an explanation of what ngo gai is.
My changes were to more or less halve the recipe, use beef stock instead of bones and water, sirloin instead of brisket (and I said hell with it and cooked it all from the beginning rather than save some out raw for the end), anise seed for star anise, half mint and half basil for the ngo gai (I got that substitution off the web somewhere), a bunch of scallions for the leeks (Kevin finds the smell of leeks a little distressing). For garnish, I only use limes. (The restaurant I first met this soup at doesn't put the bean sprouts in the soup, but offers them as garnish, along with I-think-it's Chinese basil and lime chunks.)
My hands still smell of limes. Yum. I love limes.
I should've put together some cold limeade to go with this when I made it, that's what I drink with it at Pho Pasteur. . . . That should go on the to-do. Limmmmmmmmmmes.
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*pause*
So, like, I'm getting out of bed, like, now. Really.
*pause*
Oh, it's one of those days, isn't it.
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Something else that the restaurants make that I'd like to learn how to do is avacado shakes.