I was a tad sick last week so thought I’d get some pho soup (did so & gave me idea…) – hence making me think crocking one would be a good idea.

This really isn’t that terribly hard, but I learned a few things in the process. So, “true” pho would mean me soaking bones & getting marrow out & whatnot. I’m kinda lazy so this wasn’t an option. But….I did learn nite before while picking up some last minute ingredients that I have a butcher in my neighborhood. I shall venture to use them in some of my crocks from now on. I kinda wish I’d have done it the old fashioned way. Alas, did not.

Had a fantastic conversation w/ guy from China (also nite before) & we talked about eating brains, livers, spleens & his fav tongue. So, I’m thinking about keeping it real when possible – expect more adventurous dishes. I digress… (btw, this is a Vietnamese dish)

Here it goes – main ingredients:

• 6 cups beef broth or stock
• 2 tblsp ginger (diced / shredded)
• 3 sliced green onions
• 1 lb thin sliced beef (used flank steak – more later on this)
• 1 tblsp fish sauce
• 1 tblsp t black pepper
• 1 pkg rice noodles (DO NOT ADD TO COOKER) – this can be hard to find the correct ones too. I’m gonna ask next time I order pho.
• 2 anise star
• 1 cinnamon stick

Sides that added in afterwards:

• mung bean sprouts
• jalapenos (leave them in long enough to spice – do not eat)
• thai basil (red basil)
• 1/2 sliced onion (very thin) – actually put 1/2 in while cooking for flavor
• more green onions
• soy sauce / oyster sauce (just a bit, oyster sause is VERY salty & can have MSG, that is a no,no in my book)
• rooster sauce (Sriracha) – although my love for this runs deep, I like to keep my soup naked
• mint leaves

You’ll either need to slice your own beef or have butcher do this – would suggest having butcher do so.

I really wanted to slice my own. Did my best slicing thin, no go  – leave it to pro. On that note, have them slice the “leanest” beef possible. The flank steak came out fine – actually fell apart, but was SUPER greasy in the end once soup was cooling – the bowl got that yucky “fat ring”.

ALERT: cook the rice noodles separate – you can add them to broth (so if you have leftovers – noodles won’t be soggy)

• Also on that note – I have never, ever been able to cook rice noodles correctly. Either they come out soggy/sticky or still semi-hard (giggle)

Lastly, my bad –  bought actual “pho broth” which I had no idea existed & was excited. Luckily, before adding anise, ginger & cinnamon read the box – it had all that stuff in broth. That was a good $10 bucks down the toilet. Maybe, I’ll make old fashioned anise for xmas…nope.

End result: excellent. Pretty damn close to the stuff from pho restaurant.

Oh, I bought amazing soup spoons that you can hook on side of bowl!