Vietnamese Beef Pho with Thai Basil

REGION: Vietnam INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: It's a toss up between thai basil (which smells wonderfully like every Thai restaurant I've ever been to) and star anise (which I value for its form and function).

RECOMMENDED CHEF's JUICE: A nice cold beer

NUMBER OF GLASSES CONSUMED IN THE COOKING PROCESS: 2! This was our second snow day! Keep up!

Because it's all we've got going in Arlington:

MAJOR NORTHEASTERN HISTORICAL EVENT: Blizzard Juno, Day 2!

The storm rages on dear readers. On this, day two of Blizzard Juno, work was again cancelled and I found myself in possession of rice noodles and a repaired relationship with my husband. If you know a better reason to tackle Pho I'd like to hear it!

Pho is deceptively simple! Simplicity can kill, so be conscientious and read your recipe twice! I *think* I did this justice in flavor, but really lost my cool with last minute details. I'll extrapolate on my many failings in "pitfalls" below, but know that I'd eat this again. Even with its problems. And if that's not emblematic of last nights marital argument I don't know what is!

But this is about cooking, and, as such, may I present beef pho! Grab a glass, roll up your sleeves, and save some money in making this southeast asian dish yourself! Cheers to my fellow culinary adventurers!

Here's what you'll need:

Bean sprouts

Thai basil

Lime

Ginger

Shallots

Peanuts

Round steak

beef broth

Star anise

Dried cilantro

Sugar

Thai chile paste

Rice noodles

Here's what you'll do:

Follow this recipe, with a beer or white wine. I had a ginger cider that paired well, but feel free to drink outside the box!

TIP: When I say heat I'm not in jest, nor am I deferring to spice. Make sure your Pho broth is PIPING HOT when you combine it with the noodles, beef, and sprouts. The broth is the star - all your flavor depends on it - and if it's lukewarm no one will remember anything other than how it didn't live up to its potential. So just keep your broth smartly simmering until the last possible moment.

PITFALL: I'm not as afraid of steak as I am with chicken. Hiro always orders a near dead cow so I was a bit brazen and only laid it on the stove top for 1 minute tops! Still it tasted over cooked. Just... be gentle with your meat. Watch your stove top temperature and exercise good judgment. I mean, WWTCD? (What Would Tom Colicchio Do?)

A WORD OF ENCOURAGEMENT/DERISION: I never thought I'd make Pho. Did you? If no, GOOD ON YOU for cooking outside your comfort zone! I'm very proud of you! If yes, STOP MAKING ME FEEL INADEQUATE.

VERDICT:

I'd sum this up with a few more !!!exclamation points!!! had I served it hot - as nature intended, but I didn't. So instead I'll toast ot a good dish, and can be better with patience, practice, and time. There's always a good time for Pho, so we've all the time in the world! Cheers you beautiful chef you!

#pho #TomColicchio