Time to eat some pho!
Next time you're in the mood for soup, plan on visiting a pho restaurant.
Today, I went to Pho 54 in Westminster (Bolsa/Magnolia). Pho (pronounced "fuh," not "foe") is a soup comprised of rice noodles, ox tail broth, and an assortment of various thin cuts of meat. You can order your pho with rare meat, beef flank, meatballs, tendon, tripe, and/or fatty brisket.
If it's your first experience eating pho, order one of the combination bowls of pho (to get a taste of everything). If you're not that adventurous, order your pho with only rare beef--don't worry, it cooks in the broth.
Once you order your pho, a server will come over and bring you a plate overflowing with fresh thai basil, mint and/or poke, a handful of bean sprouts, a lime slice, and jalapeno slices. This is not a salad. This is your artistic palette to create the soup you like. You decide how spicy or how tangy soup will taste based on the what you add.
Your table will generally have an assortment of chopsticks, plastic (bowl-shaped) spoons, chili paste, hoisin sauce, fish sauce, and rooster sauce. The sauces and paste are there to season your broth. If you dive into your soup with adding some of these sauces, it might taste a little bland. I recommend two scoops of red, chili paste and three healthy squirts of the dark, brown hoisin sauce. Trust me on this.
So when the bowl of pho arrives, how do you begin? Okay, take a deep breath, because its time to create a masterpiece. First, add your sauces. Add your hoisin sauce and chili paste. If it's your first time, add a little bit and taste the broth. Keep adding it until you get the taste you like. After the sauces are added, it's time to add the sprouts to the hot broth. The sprouts will instantly begin cooking in the broth. Next, start adding the basil and mint leaves. Tear the leaves while you add it. Tearing the leaves will help the broth extract the pungent flavor from the leaves.
Next, add jalapenos and squeeze the lime-juice into your bowl for some extra zing. Once you're done with building your soup, it's time to dip in your spoon to taste the broth.
This might be the greatest soup you've ever tasted in your life, so hold on to your chair. The fresh herbs, the broth, and the combination of your meats will grab your senses. I promise you'll love this soup.
Today, I went to Pho 54 in Westminster (Bolsa/Magnolia). Pho (pronounced "fuh," not "foe") is a soup comprised of rice noodles, ox tail broth, and an assortment of various thin cuts of meat. You can order your pho with rare meat, beef flank, meatballs, tendon, tripe, and/or fatty brisket.
If it's your first experience eating pho, order one of the combination bowls of pho (to get a taste of everything). If you're not that adventurous, order your pho with only rare beef--don't worry, it cooks in the broth.
Once you order your pho, a server will come over and bring you a plate overflowing with fresh thai basil, mint and/or poke, a handful of bean sprouts, a lime slice, and jalapeno slices. This is not a salad. This is your artistic palette to create the soup you like. You decide how spicy or how tangy soup will taste based on the what you add.
Your table will generally have an assortment of chopsticks, plastic (bowl-shaped) spoons, chili paste, hoisin sauce, fish sauce, and rooster sauce. The sauces and paste are there to season your broth. If you dive into your soup with adding some of these sauces, it might taste a little bland. I recommend two scoops of red, chili paste and three healthy squirts of the dark, brown hoisin sauce. Trust me on this.
So when the bowl of pho arrives, how do you begin? Okay, take a deep breath, because its time to create a masterpiece. First, add your sauces. Add your hoisin sauce and chili paste. If it's your first time, add a little bit and taste the broth. Keep adding it until you get the taste you like. After the sauces are added, it's time to add the sprouts to the hot broth. The sprouts will instantly begin cooking in the broth. Next, start adding the basil and mint leaves. Tear the leaves while you add it. Tearing the leaves will help the broth extract the pungent flavor from the leaves.
Next, add jalapenos and squeeze the lime-juice into your bowl for some extra zing. Once you're done with building your soup, it's time to dip in your spoon to taste the broth.
This might be the greatest soup you've ever tasted in your life, so hold on to your chair. The fresh herbs, the broth, and the combination of your meats will grab your senses. I promise you'll love this soup.
posted by admin at 11:36 PM
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