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| #pho made easy. |
#fritz
Well, I’ve gone and done it now—
My first pho.
I saw a little restaurant at the Northgate Plaza, the
name was Pho Nung. I’ve never been in
there, yet I had heard the term before and it sort of hit my curiosity bone.
Guys like me look stuff like that up on Wikipedia
and read all about it…I’ve also tried the dehydrated product from Dollarama.
The broth, (a shelf-stable product), only cost $1.97
for 908 ml at Walmart, and it has been hanging around in my cupboard for at
least three or four months. I had also been seeing the rotisserie chickens, at
various outlets, Walmart and Food Basics among them, and not being exactly
immune to #temptation , I had been meaning to try them. Only problem there, is
they were never there when I wanted them, and they were there when I didn’t
want them.
Anyhow, once I’d picked up three or four chickens, had chicken dinners a few times, stripped chicken carcasses a few times, taken little plastic tubs of shredded chicken into work in order to feed my little stray and feral cat buddies out there in the wilds of Plympton-Wyoming, Ontario, Canada, well it only seems right to conduct the experiment.
Now that I got a minute…
From the photos, yes; I did have fresh, white mushrooms
and took one fairly big one and sliced it up. I had a fresh red pepper, which I
clean and gut as soon as I get it ashore, and this is one small segment of
that.
I have onions growing from setts on the balcony, dang they’re small but flavourful. I’ve basically just taken a couple of leaves off of a couple and tossed that in for garnish. Any idiot can take a thin slice off a regular onion and chop that up into little bits.
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| Four bucks worth of noodles goes a long way. |
As for the noodles, I have to admit they’ve been in the cupboard ever since I originally conceived of this project. I got them for about four bucks at Food Basics in some sort of International Foods section.
For that sort of search, I will often take my
reading glasses and just sort of lurk there until I get some kind of a clue.
Some of this stuff is pretty good at hiding, until you learn your way around a
bit.
The chicken is beautifully cooked and I usually get a
few meals off of that. In the photo is about four or five ounces of white and
dark meat, minced along with a bit of the skin, mostly due to the bit of lovely
fat under there.
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| Shredded along with a bit of skin... |
With all of that stuff in the pot, I put on the glass lid, after taking suitable photos for social media of course, and let that sort of languish—I hesitate to call it anything else, on low heat for about an hour and a half.
When it comes to slow cooking, leave it to some guy with only half
a brain, right.
I reckon a bit of salt, perhaps some Ritz crackers, a little processed American cheese slices on the aforesaid crackers, and who knows, maybe some beer or something and we will see how this one turns out.
That being said, they also have vegetable, chicken, and other broths for about the same price. As the reader can see, as a North American, I may be loading up on the meat and cheating a bit on the noodles. I would also point out that this is in no way a dehydrated ramen product, which tend to be heavy on the ersatz noodles and monosodium glutamate, if you know what I mean.
I have also wondered about trying
that with cooked shrimp, for example.
As previously stated, this is my first pho. We'll see what the cat thinks of that, ladies and gentlemen...
END
Poor old Louis has a new book, A Stranger in Paris, available
from Amazon in ebook, as well as from Google
Play in audiobook format.
Louis has works on ArtPal.
See this other
story here.
Thank you for reading.
