HG/BSK are very fond of that robust and delicious Vietnamese soup: Pho. HG has enjoyed it in Vietnamese restaurants in New York’s Chinatown and Denver’s Federal Boulevard. HG’s New Mexico Pho standby is Saigon Cafe in Santa Fe. However, HG/BSK have never made it at home. This has changed. BSK has sourced a very tasty Pho broth at Whole Foods. Last night was chilly. BSK heated the broth with some thin slices of onion. Then added watercress, tofu, lime juice, cooked Chinese egg noodles and chopped scallions. Very heartening. HG made an HG specialty: Chinese Spicy Eggplant. Here’s how to do it. Peel eggplant. Cut into small cubes. Brown in vegetable oil. Remove when browned and reserve in a bowl. Thinly slice a large onion and an abundance of garlic (HG loves garlic which explains why HG is never a target of vampires). Add some more oil and saute the onion/garlic mix until soft, put eggplant back in pan. Add oyster sauce, soy sauce, chile garlic sauce or sambla oelek, a bit of water, teaspoon of sugar. Stir. Simmer until sauce is absorbed and eggplant is soft. When done, give the dish a sprinkle of sesame oil and a few grinds of black pepper. HG served it with pan fried Chinese egg noodles (rice is another option).
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