visited Seattle, where there’s a Pho Tran right next
to a Pho Than on many a block. Or at least on
University Way, but you get the idea. Lots of Pho.
(Oy, this picture does not include Pho Than! But look at Pho Tran’s cool building!)
I’ve got some competing food desires right now: I
want a warm soup to soothe my throat vs. I want to eat
a lot of raw vegetables. Pho satisfies both.
So I simmered up a warm and spicy pot of broth,
flavored with dried lemongrass and ginger and garlic
and carrots and celery and the strongest sri-racha I
have ever tried in my life. More on that later.*
Then in a separate pot, I boiled some water for my
rice noodles. And while all that was happening on the
burner, I went to my cutting board and cut up some bok
choy, kale, red pepper, and cilantro and piled it into
the middle compartment of my 3-tier tiffin. I filled
the bottom compartment with the hot broth and the top
compartment with the rice noodles and some pressed
tofu. And now I’m drinking my favorite lime and
ginger tea at work, waiting for my next student and
waiting to eat my lunch. Pictures later.
eta:
Oh, I forgot to put my camera back in my bag. So this is a picture of pho that I made in July of '06, but I'll taken another picture of the leftovers!
*And I just remembered to add: I picked up my sriracha at the farmer's market -- it's by a local company called "Thai and True," and it's so strong, that I have been working on the same bottle since I moved here! Luckily, it stays fresh, too.
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