tuesday taste: pho soup
Vietnamese soups are great this time of year as they are hot and filling yet not too heavy. The springy mix of cilantro, basil, sprouts, green onions and other greens gives a hint of spring which leaves me hopeful for warmer weather.
Pho is a ginger beef soup with rice noodles that is very aromatic. A popular tradition is cracking a raw egg over the mixture; the piping hot liquid cooks it slightly . . . I haven’t seen that in a restaurant in a while. The bowls are often diner plate size so it can be romantic to share a bowl; plus I can never finish it all. Perhaps the best part of grabbing a bowl at your local Vietnamese restaurant is all the special sauces and extra spicy stuff you can add to make the flavor your own.