Acknowledging that the correct pronunciation of ‘pho’ does not work as well in this blog post title, not enough people know that to take offense. On the day that the big blizzard hit the Northeast coast, bypassing us for the most part, I took time to make a batch of pho from scratch, broiling the bones and onions, then boiling them with the aromatics for a few long hours – long because I was eager to devour the broth and its accompanying noodles.
Just as important as the bones and aromatics are the fresh accompaniments – basil and cilantro and scallions and bean sprouts. I can’t find Thai basil anywhere, which is the only shame about this situation. A drizzle of sriracha added to the heat, a buffer against the descending temperatures. While the storm skirted us this time, winter remains. A dish like this almost makes winter worth the while.
