ESC: Breakfast Pho with Poached Eggs, pg. 43
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.