One night years ago when I first moved back to Cleveland I needed a bowl of pho. The blue-eyed boy, who later became my husband, thought I had a stutter as I repeatedly said, “lets get some pho, pho, you know pho.” We walked into a local place that only serves only pho to have our entrance blocked by the waiter. The four table restaurant “only served pho” he explained and we would be smart to turn around and go to the fusion place across the street. When we explained that we had in fact attended the restaurant for its pho, he then wanted to know our credentials, “When have Yo you had pho? Where have you had pho? Why have you had pho?”
When the pho arrived, the owner/ waiter pointed to the plate of raw add-ons saying, “change the pho once, twice, three times, four times but not five.” He then looked on standing against the swinging door that separated the small kitchen and the spare white dining room. As I added 2 jalapeno slices, cilantro, bean sprouts and 2 squeezes of lime to my pho, I felt a smile on my watchers face. Apparently I had passed the test.
With two little ones, it has been much harder to run across town when the desire for pho pops up, so I was glad to learn to make pho at home. The recipe is a breeze and really lovely, though if you have a small family assume you will be able to freeze half the soup for a deep winter treat. Thanks to Jaden Hair of Steamy Kitchen. Her book, The Steamy Kitchen Cookbook, is to be released soon.
We also made the dessert wonton part of the challenge. I made homemade white chocolate, pink peppercorn and raspberry icecream. After churning, I put them in the wontons and then froze them. Quick fry and voila.
(And, if you are there with your calculator, I made this a month ago not during Eat on 30 week.)