Phở….sounds like “fuh”

Some say that chicken noodle soup feeds the soul but for me it’s straight up Phở! Seriously, how can one say no to a slow simmered broth made from charred onions, beef bones, oxtails, anise, cinnamon, cardamom, clove and ginger?  This delish broth is served in a large bowl with a heaping parcel of white rice noodles to slurp up.   You also have your choice of thinly sliced flank steak (cooked or raw), tripe, tendon, brisket, meatballs or less traditionally chicken or pork.  Accoutrements include, mung bean sprouts, culantro, Thai basil, white onions, lime, fish sauce, Sriracha and hoisen sauce.
Phở is best eaten with chopsticks and little sighs of joy between each slurp of rice noodle and soul satisfying broth.

Eventually, when I am less daunted by bone broth I will attempt my own home-cooked version of Phở .  But for now where I live in Grand Rapids, Michigan we have a few Phở places to check out… (like 4).  I recommend two dives–either Pho Sac Trang on Div-Ave. or Pho99 on 28th St. SW.  For those of us who are not too adventurous when it comes to restaurant ‘ambiance’ consider this your warning when I say dive.  Personally I’m okay with a little hole in the wall interior so long as the food is fantastic and fresh!

Phở broth can also be purchased in Asian markets much like chicken stock…

Pho stock, photo from google images

So, now that Phở has made a it’s move into mainstream America please extend nhiều nhờ (many thanks) to Vietnam the country in which pho hails from!

Chanterelles

Pretty name, fluttery edges and melt in your mouth goodness. Let me introduce to you the lovely Chanterelle Mushroom.  The Chanterelle is only found in the wild. Cultivation has proven unsuccessful which makes these mushrooms extra special.  They have a nice meaty texture and are best served in a wine reduction.

My personal rendition of chanterelles in a shallot, garlic, butter and red wine reduction with fennel and frisee over egg noodles.

Chanterelles, photo by michelle.

Ingredients:

Chanterelle Mushrooms

Shallots

Fennel

Garlic

Red Wine

Butter

Fresh Egg Noodles

Frisee

In a saucepan melt butter and saute garlic and shallots until soft.  Add red wine and reduce heat to a simmer.  Add chanterelles to garlic/wine reduction and simmer until cooked.  Add sliced fennel to the chanterelles and bring to warm, retaining their crunch.  In a separate pot, boil water to cook egg noodles until tender.

Serve on a platter beginning with a bed of egg noodles.  Drizzle the chanterelle and wine reduction over the noodles and top with chopped frisee.  Fresh ground pepper and salt to finish.