First attempt at Pho

I've been thinking about Pho ever since I made Nary's spring rolls, I've also been thinking about and missing my friend Nary.  Then a funny thing happened last Saturday night, her son posted on facebook that they had just arrived in Florida.  It was only a slight detour on our journey home that allowed us to meet up with them!  That was one of the highlights of my trip.

Here is Nary, this is exactly how I remember her, holding a baby and cooking piles of yummy food.  I honestly don't think I know a kinder woman.

Here's Jim and Paul laughing about the good ole Philly days.

And here is Nary's latest variation to the spring roll, Philly Cheese Steak rolls!  They are filled with thinly sliced steak, fresh jalapenos and velveeta cheese. 

Jim and Nary were visiting Jim's parents in FL.  Jim's mom is from Vietnam so I carefully took note of the pho instructions they both so willingly shared.

Now after a quick trip to the Asian market I was ready to give it a go.  Here's what I picked up:  fish sauce, hoisin sauce (both msg free), rice noodles (I like the thick ones), basil, cilantro, bean sprouts, beef sliced paper thin, jalepenos and lime.

Start with some good beef bones, tail, knuckles, whatever.  Be sure to boil them for a few minutes to remove the blood and other yucky stuff.   Discard this water and rinse the bones.

Toast some spices including cinnamon stick, anise, coriander and cloves

Brown up an onion, some garlic, and ginger, Nary says this makes all the difference.  Throw it in the crock pot with the meat, toasted spices, carrot, celery, cilantro, peppercorns, and a bit of sugar.  

Nary also adds beef bouillon to hers but I could not find one without msg at the Asian market, I added a few splashes of fish sauce instead.  I also added one of these packs that Jim's mom gifted to me.

This was all set on low over night in crock pot and by morning the house smelled so yummy (well at least it did to me).  I couldn't wait until dinner so I served myself the first bowl for lunch. 

Start with the cooked rice noodles then ladle in the hot broth. 

Drop the thinly sliced beef in raw, the hot broth will cook it.  Top with fresh bean sprouts, fresh cilantro, fresh basil, carrots, daikon radish, a few squeezes of lime and a squirt of hoisin.  Here it is again

It did hit the spot but I can't say it turned out perfect, I've got to work out some kinks with the noodle texture and perfect broth temp.  I also can't say anyone else in my family was excited about it either, they were willing, just not ready, the flavor was like nothing they had tried before.  I was hoping they would take to it like tortilla soup but they didn't, maybe I'll try in again in few months or just wait for Nary to visit and show me her secrets in action.

On a side note I'd like to add that Asian markets are a great place to shop - look what I picked up for $6.99