A Vietnamese Experience

I love soups. To death. Especially broths which have been simmered for hours with tender loving care. All the goodness and the essence of the ingredients would have been transfused from the long simmering into the soups and thereby adding a lovely flavour to them. The flavours, deriving from the ingredients, usually marry well together in the broth, rather than overpowering each other. The end result would be either a clear broth subtle in taste and light, or a rich brew with an intense colour. More often than not, such soups smack of delectable sweetness. What more can one ask for on cold winter days other than a delightful warming soup?

Hence, I'm often seen searching the web for soup recipes. That's how I stumbled upon this recipe for Pho Bo, a vietnamese beef noodle soup. I am no expert in Vietnamese cuisine but I've always loved their Beef Pho and Chicken Pho. In addition, the step-by-step detailed recipe is provided by a Vietnamese cook who has her own collection of cookbooks. Thus, I concluded it would be safe enough to follow her recipe. I was all excited like a schoolgirl on her first day of school and couldn't wait to get my hands on all the ingredients and start brewing away. Which I finally did on Tuesday.

Beef Pho

I am not bragging but the Pho tasted authentic aight! Okay, all the ones I had before were in Singapore so what do I know about authentic Pho? On a consoling note, mine was at least as authentic as the ones in Singapore. One tip though, never omit coriander and spring onions for Pho as both garnishes complete the whole Pho experience. It would be quite a shame if one is not a fan of them. Also red chilli padies are a must, that goes without saying. Total bliss while slurping my lovely broth thereafter. Mr R has only praises for me. Hehe..

However, all that simmering yielded only 3 servings of soup unfortunately. Thereby, dashing my hopes of having Pho for the next few days. I need a bigger pot for all them bones and soup!