In my list of perfect meals, steamed mussels is always near the top. With a bit of wine, herbs, plenty of garlic, tomatoes, and fresh mussels an exceptional meal awaits. Keep Reading!
Already hungry with nothing prepared for dinner, and unmotivated to make a trip to the grocery store because it’s close to Thanksgiving and they are filled with frantic shoppers wheeling carts around in a hectic fashion. I turned to my cupboards, freezer and fridge, which had the possibility of leading to goodness or grossness.
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…
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!