As winter approaches and the temperature drops in Missouri, usually around early to mid-November, our weekly menu almost always includes soup. I’ve shared several of my favorite soup recipes in earlier posts, and this week I’m adding a new one.
Yep. This mid-west gal who is a blend of Hungarian, German, Swedish and French, decided to try her hand at Vietnamese cuisine. And it was really good!
My version of this recipe for Pho, also commonly called Vietnamese Noodle Soup, evolved as I researched traditional Vietnamese recipes. I added the thinly sliced carrots and radishes because they added beautiful color and a little crunch to the dish, and the chili-head in me had to include sliced jalapenos!
I was a little hesitant making the broth, mainly because I hadn’t had a lot of experience using star anise and cardamom, however once I tasted complex layers of the spices and how well they complimented the other ingredients, any remaining hesitation quickly disappeared. I’m giving myself a ‘Dang Girl’ on this one!