With the bones from my holiday standing rib roast, I began the broth. There were some ingredients (like star anise and cardamom pods) that even my Pixie Pantry did not have. However, upon reading the ingredients in a jar of Chinese 5-spice powder, I discovered it contained what was needed! It's all about ingenuity here, folks. So, after broiling some onion and ginger, and beginning the broth with the beef bones, all the vegetables, and the appropriate spices, the Pho broth simmered for three long hours. Here it is, after becoming proper stock, and being strained.
I have to admit, even I was unsure that I would capture the true flavor of an authentic Pho! I was thrilled! My second mug (yes, I admit it) contained more broccoli florets, and thinly sliced green beans, and was just as wonderful. Even Kitchen Angel was astonished at the soups' spicy kick!
What is your favorite ethnic cuisine? Did you replicate it at home?
Eat well and adventurously, my friends. Love and kindness to all......