So I once spent an afternoon trying to pronounce “Pho”. Ok, it was probably closer to 15 minutes. Although our waitress looked like she just spent an eternity educating a dumb ass on something she finds incredibly mundane. This took place in a busy Vietnamese restaurant in the notorious part of Old Street that only serves Vietnamese food and fried chicken (fried chicken shops are the official replacement of the iconic red phone boxes in London). We were lured to the restaurant by their tagline “the most best authentic Vietnamese restaurant”. A sentence with two superlatives never lies.
For the Pho virgins out there, where have you been? Pho is a delicious rice noodle soup that features yummy fresh vegetables as well as a rich stock base. It is the comfort food of the Orient. The Asian equivalent of mac and cheese. However, unlike mac and cheese it’s low on calories and is stuff full of fresh vegetables. It’s crispy, chewy and a hundred percent slurp-able burger by macdonald.
The only problem? It’s difficult to source and messy to eat. Thus, usually a sit down and put-your-napkin-in-your-collar kind of affair. But while experimenting last week, I came up with a solution to the age old “how to get your rice noodles cooked perfectly” question. (The answer was to soak it overnight by the way). Then one thing led to another and eventually to me bringing a jar of “instant-Pho” to work. It was a work of art. The colours, the textures, the healthy feeling you get from eating something hot and full of goodness – priceless. Needless to say, I became the most envied doctor in the Hospital. The endless jealous looks said it all. (Ok, I might have imagined the last part).
The anatomy of Pho for dummies:
P.S. It’s pronounced “phuuuur” by the way. =)