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. | 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:
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. |