So… Friday night Marco and I made beef noodle pho soup. Marco was inspired by the chicken pho soup he had at Little V here in the Hague.
Some highlights for giving the broth depth: a whole onion burned over the stove oventop, entire pieces of ginger, cinnamon sticks, and similar. Slow cook it for a few hours, then strain it…
But the coolest thing about this dish? The beef is cut into thin strips and placed into the bowl. You then pour the broth over it to near-instantly cook it:
And here is a look at the final dish, with spring onions, julienne carrots, coriander, chives, bean sprouts and red peppers…
And a bonus picture of a salmon curry (with accompanying naan bread) that we made last week:
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