If you’re into ethnic food, chances are you have dabbled in curries. One of my favorites is Thai curries. After probably spending hundreds of dollars at restaurants, we were sent home a to-go order in a box that had the name of their curry on it! Yes, we were disappointed it was not ‘house made’ but at the same time we thought “Well, heck! Let’s make it at home!” So we did. The curry can be found at the local Asian market and costs a little over $1. Insane. The brand that we get is called Maesri. We’ve tried the Red, Green, Panang, and Masaman curries. They’re all good. Do yourself a favor, though. Make sure you taste test it before throwing the whole can into the pot! Some flavors are HOT! I typically only use 2-3 Tbs of the stuff and that’s getting up there in the spice department. Note that because some curries can be excessively spicy, you may have to add less and make up for flavor by adding other ingredients. Sometimes I add Fish Sauce, Tom Yum paste (citrusy chili paste), Sriarcha, etc.
I have a confession to make. One of the last things on my priority list is working out and, for me, eating salads every day gets OLD. I do, however, try to make a point to have a salad for lunch as much as possible. That means, I have to keep them interesting! I can’t eat the same salad every day. I just can’t. I’ll get burnt out and then just not eat salad at all. One of my favorite salads of all time is a Grilled Pork Vietnamese Salad. It’s savory and fresh, but it’s a little hard to throw together for a quick lunch. This post focuses on a similar salad that’s much easier to put together but with the same satisfaction. Note to self: Make Grilled Pork Vietnamese Salad soon and write a new post.
Oh boy! Oh boy! What better way to wrap up an amazing anniversary weekend than making a big pot of soup and watching the season premieres of some of your favorite TV shows?! I think that big pot of soup being a big pot of Pho Bo is the answer.
My husband has been obsessed with pho for some time now. I was on the fence until we finally bit the bullet and made it at home. Now, I’m obsessed. I don’t know why the restaurant version didn’t do it for me at first, because I like it now. I think it’s just an acquired taste and that first homemade batch was the push I needed to finally appreciate the magic of the pho. It’s delicious, interesting and you actually feel good after you eat it. Obsessed.
Alright, so making pho is definitely a labor of love. It can be expensive to procure all of the ingredients and it takes forever. But note, some of these ingredients you will buy once and they will last you a long time.
My recipe today makes a TON of broth so make sure you take note and half or quarter the recipe to fit your needs. Today I’m using my 20 quart pot that I use for canning. We like to make a ton because it takes so long to make and you can freeze the broth for later. This will make about 6-8 servings, plus about… servings of frozen broth.