Pho- ish by Barbara

A Big Pot of Slurpy Deliciousness:   Homemade Pho-ish

One of Tom's favorite dishes to make is Beef Broccoli Lo Mein. I thoroughly enjoy it, but it generates quite a lot of leftovers because there is just the two of us.  So, I experimented with making a brothy soup, similar to pho, out of these leftovers.  Pho is pronounced "fuh" and is a delicious Vietnamese dish.  We don't have a Vietnamese restaurant around here, so we can't get the real thing.  Mine isn't authentic but it is pho-ish.  

---Barbara

Pho-ish

1 container (1 quart) Thai culinary stock, Wegman's

1 can low sodium chicken or beef stock (Swanson's) 

2 T. soy sauce

2-3 T. fish sauce

2 "fingers" of fresh ginger (Aldi's), peeled and thinly sliced

1 medium sweet onion, sliced

1 head fresh garlic, cloves peeled and smashed (Aldi's)

salt and pepper

peanut oil

scallions, white and tender green parts, sliced

leftovers of Tom's Beef and Broccoli Lo Mein (1/2 recipe)

In a large saucepan or stockpot...

Brown it but don't burn it!

Saute the sliced ginger, onions and whole smashed garlic in 2-3 T. of peanut oil until edges begin to brown.  This is a keep step for developing flavor.  Watch carefully to avoid burning it.

Add Thai Culinary Stock and Chicken Stock.  

Add leftover Beef Broccoli Lo Mein.

Bring to a simmer for about 5-10 minutes.

Turn off the heat.  Cover and let it sit until dinnertime for the flavors to meld together.

Reheat gently.

Serve with scallions scattered on top of each serving.

B