It's right about this time of year that the inevitable lethargy sets in. I start to 'lose my stoke' so to speak.
I start getting sad that we see more cloud than sun, worrying about the state of my ever-red bank account and long for some foreign money in my pocket and sand beneath my toes.
To try and counteract this maudlin' frame of mind I've thrown myself into some hardcore workouts, post-muscle-sweat pampering, and most importantly good old fashioned healthy, comforting and smile inducing grub!
Today's recipe will chase away all sorts of malady, from break up blues, jaundiced job-hunting, over-indulged & inebriated insides to sniffly snouts and abusers of alliteration.
Phở is a Vietnamese dish, thought to have originated over one hundred years ago. It can be made with anything you like really; raw beef, shrimps, chicken, meatballs and chicken livers. It is usually served with noodles too, which can vary in thickness, and always delivered with a host of different bits and pieces that the diner can add at the table.
I always serve this cleansing hot and sour broth on New Years Day as part of an Asian feast to welcome the new year and chase away all the leftover booze lurking in my worn out liver.
Feel free to add or remove any meat, noodles or seafood you might like, and be prepared to sweat a little..Summer Sadness Begone!
Phở
Serves 4
Preparation Time - 15m
Cooking Time - 20m
Beverage Suggestion - Tsing Tsao Beer
Ingredients
2x Garlic Clove, finely chopped
1/2 Leek, finely chopped
1x Spring Onion, chopped
1x Bell Pepper, finely chopped
1 inch square piece of Ginger, finely chopped
1/2 Red Chilli, finely chopped
200g or 2 Cups Shiitake Mushrooms, finely chopped
300g or 2 Cups Chicken/Beef (pre-cooked)
1 tsp Pink Peppercorns
2x Star Anise
1/2 stick Cinnamon
1 ltr or 4 Cups Chicken/Beef Stock
1 tbsp Nam Pla
1 tbsp Grape-seed Oil
4x Noodle Portions (Style of your choosing)
Accompaniments
10g or 1/3 Cup Coriander, chopped
10g or 1/3 Cup Thai Basil, chopped
10g or 1/3 Cup Mint, chopped
1x Red Chilli, chopped
2x Spring Onions, chopped
60g or 2/3 Cup Beansprouts
2x Limes, quartered
Directions
1. Fry the vegetables in the oil for 5m2. Add the protein, stock and spices
3. Bring to the boil, and simmer for around 20 minutes (dropping the noodles in based on their suggested cooking time)
4. Stir through the Nam Pla to taste
5. Serve with finger bowls of the accompaniments
6. Serve with finger bowls of accompaniments



