ESC: pg. 43 Breakfast Pho with Poached Eggs
Blazing through the breakfast (for dinner) chapter like it aint no thang. For Mothers Day, we made this pho recipe and served it with a generous spoonful of mama Som's homemade hot sauce. We then ate way too many sweet mangoes for dessert..
Tips & Tricks: If you do not have the time to make homemade meat stock, ESC has a helpful tip to add extra flavor to store bought. Add 2 whole cloves, 1 cinnamon stick, 1 star anise, 1 (4 inch) piece of crushed fresh ginger, and 1 (8x8in) piece of dried kombu to the stock while you cook the meat. Taste for salt, add more if needed, depending on how salty the original stock was.
Easy Substitutes: If you still don't even have enough time to cook the meat in the stock, thinly sliced beef cooked for a few seconds on a ripping hot grill will do. It will continue to cook when served in the broth and be oh so yummy.
Make Again?: Always a classic.