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| 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...
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| 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