Sunday, January 6, 2013
New Years Pho
Using this recipe as a starting point, they boiled the beef bones , removed some of the marrow to keep the broth from getting too greasy and braved the pungent smell of fish sauce before it mellowed out with the addition of ginger, onions, rock sugar and spices.
The result was a rich, flavorful broth that you could never get from a bouillon. We poured it over rice noodles and thin slices of raw beef and then each tailored our own soup by adding Sriracha, hoisen sauce, sprouts, and cilantro.
We had some leftover rice paper from the spring rolls so we made fried bananas with chocolate sauce to finish off the meal. Happy 2013!