One recent Saturday two Caucasian ladies on a shopping expedition stopped into a Vietnamese restaurant to have a quick lunch. One of them familiar with the ethnic fare, the other had yet to have the pleasure.
The lady who'd previously delighted in said cuisine ordered Pho (pronounced "fah"), a veggie and herb filled noodle soup with shrimp, and every quality necessary to produce a gala experience directly upon the tongue.
She shared it with her companion who with all two feet, joined the palate party and partook of her first Pho feast. Upon leaving the restaurant they b-lined to an Asian market across the way to seek out and purchase what they surmised to be ingredients apropos for replicating Pho. Months passed and the ingredients sat forgotten in a cupboard above the stove. With the last days of summer behind them, when the weather took a change into fall, they remembered the forgotten ingredients and went about the unfamiliar task of recreating the bowl of Pho from long ago.
To the best of their respective recollections they wasted no time and began to work on the soupy replication. When finally it was soup, they sat down to taste test their recreation. For the following 45 minutes the only sounds to be heard in the house were slurps, splashes and pleasure filled sighs.

Surprised with their success, they felt delighted and proud to have concocted a soup so similar to the ancient Asian staple, and a happy dance ensued.
Ingredients: 1 pkg Gia Vi Pho Ga instant broth mix - 1 pkg Hokan Rice Sticks (rice vermicelli noodles) - 1/2 red onion - 1/2 lb uncooked shrimp - 3/4 cup bean sprouts - 1/2 cup fresh cilantro - 1/2 cup fresh mint leaves - 1/2 cup fresh basil leaves - 1 garlic clove, minced - 1/4 cup Srirachi hot sauce - 1 cup leafy cabbage - 1/4 cup shredded carrot Method: Follow cooking instructions on noodle package and on broth package, but first bring soup water with the following ingredients to a soft boil: carrot, onion, garlic (If you happen to have stock, use that instead of plain water), then continue following the soup mix directions, adding at the last minute, cook until they're pink (about one minute) and serve with freshly chopped basil, cilantro, mint, bean sprouts and cabbage piled high in the middle of the table. Each person can use these fresh ingredients to their own taste.


  1. This looks so good and I so badly want to try it but I know that I'll be the only one eating. Hubby would give it a go, but there's too much green involved in the soup. He's a "where's the beef?" kinda guy. ::sigh::

  2. I totally get it Mom Chef.


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