Pho

I'm writing with a fever and a crock pot full of pho. These past few days has been hard to physically get out of bed because one of my server friends decided to get us all sick again. I promised myself when I started this a few months ago I'd post weekly regardless and I'm going to let a stupid bug stop me.

So, we're doing this one quick and dirty because for me to have a fever I must have plaque or something. I love pho but Alex can't eat regular pho because he is allergic to shellfish and hoisin and fish sauce both have, I think shrimp in it, so I made a non-shrimp pho that I'm hoping turns out great if not it's food and it'll be fine.

Traditionally it's made by boiling beef bones with charred aromatics and a long list of ingredients that I didn't have time for today so I'm giving you the cheat sheet. I use half beef stock and half beef bone broth because it gives the best flavor and I use a teaspoon of miso paste and tamarind paste (mostly so I don't have to find the rock sugar). I do put an onion some garlic ginger coriander Chinese 5 spice and a cinnamon stick to make it delicious. Then turn it on low and let the broth go all day. As for the garnishes and things we don't go crazy I do like the noodles and a protein some cilantro red onion spring mix some arugula sriracha bean sprouts if I can find and mushrooms. Basically, whatever little pops of flavor you want or whatever you have on hand.

Food never has to be anything out of your comfort zone. If you are feeding and sustaining your soul, self, and loved one you should never have to apologize for what you’re serving or bringing to the table.

Well as I’m finishing, I’ve been to the doctor and am on the upswing of this month’s germs, thankfully. So, if you have any questions comments or concerns please reach out to me by email or by commenting below. Stay safe and Be Blessed friends!!