Coast Cooking

Coast Cooking: Make your own pho

This week’s Coast Cooking blog entries will focus on Vietnamese food.

I can think of at least a handful of great Vietnamese restaurants within a 10-minute drive of my house in Biloxi, and if you haven't checked out this sensational food scene, you don’t know what you are missing. 

Vietnamese cuisine is one of the wonders of the culinary world. At its very heart is pho, a meal so good it can be eaten any time of the day.

The beef stock, which is one of the most important components of pho, takes at least 12 hours to make, so unless you are a rather accomplished Vietnamese chef, pho is most often eaten at a restaurant.

That being said, there is a short cut that will give you a good hint of how wonderful a dish can be. Please remember this is a serious short cut, for those who want to try it at home.

PHO

1-2 can pho beef stock (see Asian market)

1 package rice stick noodles

1 cup thin sliced beef brisket or flank steak

1 small white onion sliced thin

1 bunch cilantro

1-2 sliced jalapenos

1-2 sliced limes

1 cup been sprouts

Cook the noodles according to package directions. Simmer the stock until hot, add the noodles, and the raw beef, turn off the heat and the beef should be cooked in a minute or two, if it is hot enough. Add the rest of the ingredients as garnish. Now just dig in with your chop sticks and an Asian style spoon.

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