Oh, my. Few things are more comforting during this New Mexico cold snap than BSK’s innovative riff on Vietnamese pho. Served it last night. BSK begins the process with Whole Foods pho broth. No, it’s probably not as good as the streetside broth concocted by women in Saigon or Ho Chi Min cities. But, it’s still mighty good. To the steaming broth, BSK adds baby spinach, sliced onion, tofu, Japanese bonito flakes, grated ginger, thinly shaved carrots, jalapenos (hot!!) and shredded chicken from last night’s juicy spatchcocked bird. There may have been more ingredients but HG was too busy slurping to identify them. HG cooked a substantial bowl of Chinese egg noodles which were added to the pho to give it necessary heft. Condiments were sriracha, chili oil and sesame oil. Happy thought. There will be leftover pho and noodles for lunch tomorrow.
Leave a Reply