Born and raised in Montana, I’m thoroughly American... for better or worse.
But nowadays, when it comes to a one-dish meal, that long-revered American standby, the hamburger, is the last thing I’d consider.
When I was younger, my first choice was normally a hefty spread at a Jalisco-style Mexican restaurant. But no longer. Because... well precisely because of the “heftiness” (in more ways than one) of a combo platter stacked with three tortilla-wrapped meaty-cheesy choices and sided with refried beans, lettuce and Mexican-style rice. Hmmm. That still sounds very good to me.
But, in recent years, I’ve become completely won over by Pho, a simple, but richly flavored Vietnamese-style beef or chicken broth-and-rice-noodle soup that’s always served with an accompanying fresh-garnish platter and an array of hot sauces. And which
– despite its modest working-class heritage – is predictably delectable.
Nothing chases the winter blues with more complete satisfaction than a steaming bowl of pho (pronounced, “phuhh”), a shimmering melange of long and curving rice noodles swimming in a richly aromatic clear beef-broth and topped with variety of fresh or prepared meats. It’s usually presented with a side-plate of fresh basil and cilantro, bean sprouts, hot green or red pepper circles and a couple of tart lime
wedges.
It is, in my world, the perfect one-dish ritual for mid-day happiness.
Though I find it a perfect fall and winter food, I nonetheless enjoy a bowl of pho any day of the year, particularly since Missoula now boasts a Vietnamese restaurant that serves a tasty lineup of pho dishes equal to the best I’ve found in Seattle, where I first discovered the dish.
It’s called Vietnam Noodle , and if you haven’t yet checked it out, pencil-in a visit soon.
And of course, there is a decided advantage to a summer bowl of pho: the condiments.
That’s because because the garden-freshness and variety of the necessary garnish vegetables and herbs adds flavor complexity not possible at other times of the year.
But, in recent years, I’ve become completely won over by Pho, a simple, but richly flavored Vietnamese-style beef or chicken broth-and-rice-noodle soup that’s always served with an accompanying fresh-garnish platter and an array of hot sauces. And which – despite its modest working-class heritage – is predictably delectable.Like a pot of homemade chili, pho is a perfect “weekend” recipe. That’s because I’ve found it best to prepare the all-important pot of beef broth a day in advance. It’s simple, but takes time. The flavor nuances of a long-simmered broth are essential for pho and cannot be rushed.
My wife and I have each made our own pho for several years now. And, though we use the same ingredients – as with an outstanding homemade chili recipe – pho takes on an identity that reflects the cook-creator. I enjoy my wife’s pho as much as I do my own recipe. But the broth she makes tastes is lighter in body and flavor than the broth I make.
I could detail our recipes, but there are several excellent recipes on the internet that explain the process much more precisely than I can. The recipes by Mai Pham (recipe here) and Andrea Nguyen (recipe here) are particularly good.
Here are a few other links to articles on pho. If it all looks too difficult, then make sure you find your way to Vietnam Noodle some day soon.
A discussion of San Francisco noodle restaurants here.
And if you have a recipe to share, or can direct us to a good article or recipe link, let us know in the comments section or by sending us an email.
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