souper pho-reak


I mean, what can I say about my favorite food? Nay, my favorite cuisine? I remember quite keenly my first experience with Vietnamese food. Some years ago I had a co-worker who was Vietnamese but born and raised in France. Her taste in food was impeccable and she took it very, very seriously. The ritual of it, the importance of quality… and she had a reverence for proper form. She took me to my first authentic Vietnamese restaurant in SoCal. She taught me what to order (for a beginner: spring rolls and pho) and how to order it (rare steak on the side), prepare it (how to add veggies, sauces, etc.) and consume it (how to spool noodles onto the spoon and dip it in broth to get a mixture of all the wonderful flavors). I haven’t veered from what she showed me and I’ve had hundreds of bowls of pho since then. I don’t know what it is about the flavors of Vietnamese cuisine that resonate with me so deeply. The restaurants are often no-fuss with a “family business” type feel. The impact of each dish is based on how fresh the ingredients are – there’s no hiding behind subpar proteins, veggies and herbs. I have two bucket list items that pertain to this delicious food:

  1. to make pho from scratch and have it taste just as good as any authentic restaurant’s.
  2. travel to Vietnam and eat myself silly.

If I ever do either of these things you, my fair blog readers, will be the FIRST to know! Until that day, I slurp on.

* I wish I were clever enough to have come up with the title of this post on my own. But, I’m not. Holly gifted me a shirt that says Souper Pho-reak on it and it’s one of my faves.

** For those that have always been curious, it’s pronounced “phuh” not “phoh.” FYI

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