Homemade Pho

Eating up what’s in the pantry so I could make room for other dry and canned products. I’ve had these pho noodles for about six months and because herbs don’t last very long, I figured I could use up the herbs this way.

This pho is really easy to make. I pretty much boil any kind of beef (normally, I’ll use ox tail but they were out) then add beef broth and a few shakes of star anise powder along with some salt and pepper. If I have lemongrass, I’ll cut some up and throw it in there. That’s pretty much it. This is how my youngest likes her pho (with no herbs or hot sauce). She says I make the best homemade pho. She also says, I make the best kapoon, spaghetti, baked breaded chicken, baked salmon, scrambled eggs, etc.

My Pad Thai Obsession

I love Pad Thai so much that it’s pretty much what I order when I eat out at a Thai restaurant.  I’ve had bad Pad Thai before and I’ve also had really awesome Pad Thai (in Miami in 2013).  I’m still searching for the perfect Pad Thai here, where I live.  In the mean time, I’ll continue eating whatever Pad Thai I can get my hands on.

Went to Trader Joe’s for the first time and tried their frozen Vegetable and Tofu Pad Thai.  It was okay.  A bit too salty for me and I accidentally overcooked the noodles.

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Also tried this package dried version from the Asian market I frequent.  I added mushrooms, spinach, and garnished with bean sprouts.  It was pretty good.

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My current favorite is this homemade version with shrimp.  I made it old-fashioned style using ketchup, sweet soy sauce, and oyster sauce.  I added mushrooms, spinach, and bean sprouts as well.  It was a little on the dry side but so delicious!

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