Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Sunday, January 6, 2013

New Years Pho

 Erin and Trevor took on Pho for New Years Eve. Step number one was a road trip to Little Saigon in Westminster, Orange County - the home to the largest population of Vietnamese Americans in the US. For $54, they purchased all the ingredients necessary to whip up Beef Noodle Pho and shrimp spring rolls for eight end-of-year revelers.

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!

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