Delicious Weekend

Weekend, Beloved,
Clear, nice, fresh— How can’t it be
If it’s cooked with love?

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First Vietnamese food from own kitchen. Next one should include bone to make perfect beef flavour. And the chili please, the crown of perfection should be a kick not only a tickle!

Still this weekend is delicious with a big bowl of pho bo!

If I may say Vietnamese pho is the only noodle soup that can beat my dear Indomie! Respect to the soul who concocted this recipe hundreds of years ago.

May all beings be happy.

pho bo a la Indonesia 💝
mung bean sprout, ngo ghai leaves, Thai basil and lime – why Thai basil? sometimes I am wondering why some fruit and vegetables are called “Thai~” while the plants are naturally originally South East Asian! ones can find them in Philippines, Indonesia, Vietnam, Cambodia, Laos, Malaysia not sure in Singapore (at least in Cold Storage imported from Vietnam or Malaysia or Thailand or Indonesia) 😎
oh my, it is such a betrayal to cook Vietnamese pho using Thai pad thai rice noodle…. sorry, Vietnamese pho; couldn’t find you yesterday
and my betrayal is complete with the Thai fish sauce…. Vietnamese fish sauce, where are you? my friends in Vietnam said their fish sauce is stronger than the Thai. Fish sauce is the secret of pho bo taste!
after all herbs and spices flavours are blended into boil, filter it to find the clear broth – friends in Vietnam said it takes overnight boiling to reach certain consistency and taste. sorry, didn’t have the luxury, 1.5 hours is good enough!
herbs and spices – love it! 💝