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The dark days are over

3/8/2014

1 Comment

 
This winter was dark and mild, and we were inside a lot. Adam served up a tasty Vietnamese noodle soup time and again over the months. Here is a post dedicated to the juxtaposition of Alaskan winter days and Vietnamese beef broth soup. 

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Matt's ice candles are the last vestiges of the glowing sun, 
illuminating the impassive dusk that shrouds us 
all from the convalescent, radiating warmth of a far-away season.

Pho


…and then there is Pho, the belly-warming, soul-soothing broth soup, which is offered as compensation. 
Adam has adapted his recipe from Cook's Illustrated Vietnamese Beef Pho recipe, which was published this winter. We do a few things differently:
  • Roll the ground beef into meat balls and keep them to serve in the final dish instead of throwing them away. 
  • We add cilantro and jalapeños to the bowl. 
  • We double the amount of vegetables in the bowl that we add the broth to. 

This quick, at-home broth is what I prefer to any kind of Pho I've had in restaurants. It warmed us up, and we must have served it for dinner and get-togethers for 10 meals. 

Not that we won't have it again anytime soon, but I'm ready to say thank you and good-bye to the recompensing soup and hello to the stalwart sun of spring. 

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1 Comment
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3/9/2018 12:55:51 pm

What do you mean the dark days are over? For me it's just getting started. I don't mean it in a sad way but I personally would prefer having this special dish in the dark or in the evening. It would be too romantic to dismiss. I will just replace the beef with tofu skin. It tastes like beef strips. It's a healthy alternative. Believe me, it tastes like the real thing. I am sure you will love it too.

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