Pho sure!

Is there anything more satisfying than a humongous bowl of pho?
Maybe there is, to you, but I sure love sinking into this fragrant soup filled with amazing aromas, crunchy bean sprouts and fiery chilies.

2010-08-22 11.02.32I was first introduced to pho at a little hole in the wall Vietnamese place here in Florida. This place is authentic (and people do swear by its magical powers and great, cheap food) with Buddhas strategically placed and Vietnamese TV on in the background.

I had the vegetarian pho, and what struck me especially was the little side dish of condiments – basil, bean sprouts, chili peppers, lime) that signaled you to place them gently atop the finished soup, creating a masterpiece. It’s almost too pretty to eat!

When I get a hankering, I make my own at home (see above pic). It’s not hard. I love my river rice noodles, so those are very important. You can add anise, black pepper, garlic, and what not to a good veggie based broth. Add tofu (or leave it out), green onions, sliced mushrooms, gently simmer. Then you can begin adding your pretty condiments. Pho is adaptable to whatever you have on hand – it’s a lovely, gentle, forgiving soup. 🙂

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