It’s the kind of weather for mittens, and big fluffy hats, your big coat is starting to make an appearance too. Oh and for comfort food.
Pies, pastries, and big bowls of stews. Or in this case pho – noodles, veggies, fresh herbs in a warming broth, and maybe a little something spicy. After all it’s cold and flu season too.
And after my horrid cold bug over the last week or so, a trip to Pho in the Corn Exchange was very welcome. After all if anything was going to see off the last of the sniffles, it was going to be pho.
Even if it did mean my terrible secret comes out again.
For I am a heathen. I cannot use chopsticks. My dad tried to teach me, and gave up. My husband has long since given up, and bought me a pair of my own children’s chopsticks. But when I’m out? Yeah, I’m that person who throws themselves on he mercy of the venue, and asks for a fork.
But enough about that – for now anyway. Let’s begin at the beginning. With starters.
All the rolls. Spring roll with vegetables, and pork spring a creamy peanut sauce. And summer rolls, with that lovely tacky squidgy rice paper outer with nước chấm sauce – a little umami and salt from fish sauce, a little heat from chilli, then citrus and sugar. It’s very moreish. You might even double dip.
It’s also a recommendation that you eat your spring rolls wrapped in a little lettuce, and with a mint leaf or two for freshness. Consider us converted.
Then came the main event, the pho itself. There’s plenty of choice for all flavour lovers. Their classic broth if you don’t like it spicy, spicy broth if, well, you like it hot. Then you’ve got all the selection you need, tofu, veggies, meat and seafood. A little something for everyone.
The husband went for steak with garlic (do you think he was worried about catching my cold?). Flash fried steak added to a broth, with flat rice noodles, and enough garlic to ward off a slew of vampires.
I went for on of the vegan options, the Super Green. Lots of green veggies including green beans, spring onions and pak choi, with fresh lime and Thai basil in veggie broth. One of the best bits about pho is the extras. Need a little heat? More lime? More crunch from some beansprouts? Maybe a little freshness from some mint? Then you get a plate of extras with your bowl, so you can adjust it to your taste.
I added a little more lime, and some chilli, and some of the homemade chilli and garlic paste from the table. Turning my veggie broth into a veritable powerhouse of cold busting goodness.
Armed with my fork (whilst my husband deftly inhaled noodles using his chopsticks) I made a hefty dent in the soup, but after such a feast of starters, found myself somewhat defeated. No matter, I was as insulated as a kid after a bowl of Ready Brek, and ready to head back out into the cold summer sun.
Maybe next time, less nibbles, more pho?
