Yesterday, I attempted to make my own pho broth. I looked here and here, and ended up using this as base before adding ingredients from the aforementioned recipes. I probably should have not used the prepared base, but the idea of making a broth (clear veggie broth) to make another broth. . .was too much. The whole operation was less than $20, and made about 16 cups.
For dinner, I heated up a little broth and prepared the goods - tofu (cooked in 1 tbsp of olive oil), bean sprouts, white onion, green onion, wide rice noodles.
Broth added, obligatory sriracha.
It looks pretty, but it doesn't hold a candle - not even a match box - to Mrs. Nguyen . However, I get high marks for interest, effort, and execution. :)
Prior to dinner, I tried something new:
I enjoy all the suggestions for consumption:
I only had a few, but they were pretty decent. Upon arriving at home, Remy thought it appropriate to dig into my bag, and see what was available for munching. Luckily, he's a good boy and released the sea snack (but only after licking all the salt off).
Lunch: leftover spaghetti (whole wheat noodles, Boca crumbles, Tomato Basil Sauce)
Breakfast: Super Greens, banana, frozen pineapple, flaxseed milk
The day started with this:
One of these days I will post an amazing recipe. Just need to make something amazing first. Ha!
Give yourself some credit girl! That miso soup tutorial was top notch! That enchilada casserole looked pretty great as well. I think you are a bit hard on yourself ;)
ReplyDeleteIt is so hard to recreate restaurant food at home. I think one reason is because restaurants use an abnormal amount of salt to make food "taste good." There are so many dishes I wish I could recreate but don't even know where to begin! It looks like you had a pretty good starting point and at least your result was still tasty!
The seaweed snacks look great and I love how the "Enjoy with beer" suggestion is right above the "healthy snack for kids" suggestion. That's funny stuff ;)
Your pasta and smoothie look great! Looks like you've had some great meals lately :)
I suppose you're right! :) I do need a little more education in the kitchen, and time! This summer I want to explore / experiment a little more.
DeleteSo true! Salt is a factor, and rarely use any sea salt in my cooking. Restaurants are in business for a reason, so perhaps it's better to leave the pho to the professionals!
The beer line was too funny! Who would think to put that?! Ha ha!
Thanks, Sarah :)
Hey, a flashback post, like the movie, 'Memento'. Very creative.
ReplyDeleteGood try recreating Pho. I remember trying to recreate Buddhist Chicken many years ago. "Ancient Chinese Secret" it is.
There are times creativity is needed on my blog! Glad you enjoyed!
DeleteDefinitely a good try, but no cigar. Oh, well!
I'm sorry the pho did not meet your standards, but it does look really good. I've had that experience with my fried rice: tried to make it taste like the restaurant's, but no cigar. Definitely an A for effort for you!
ReplyDeleteHa, ha! Thanks for the high marks! I think I'll leave it to the professionals, and at least I have a new small stockpile of amazing spices to try out in new dishes.
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