Pho-tastic Pho and Shrimp Summer Rolls

Thank you Houston for your bipolar weather ways.  One day it'll be a cool, boots and tights kind of day, and the next it'll be a steamy, frizzy haired, hot as hades kind of day.  You never know in Houston.

On these WARM/HOT fall weather days, I pretend it's nice and cool outside, and begin craving pho.  One of my ultimate comfort foods, after mac n' cheese, but before chicken pot pie.

For those of you who are pho virgins, you are missing out big time.  Pho is a Vietnamese noodle soup made with a slow simmered, flavorful, usually beef, broth, topped with rice noodles, and meat.  I always get mine with the lean uncooked beef that is dropped into my bowl at the last moment and cooked in the broth. You an also get it with cooked beef, beef tendon, meatballs, chicken, and other various meats.  Then you get a heaping plate of condiments, usually basil, mint, cilantro, jalapenos, limes, bean sprouts, hoisin, and sriracha (i put this s**t on everything).

I haven't had the time to experiment making pho the real way, simmering beef bones and spices for hours.  Instead, I ran across an organic pho soup starter at Fiesta, and decided to give it a go.  But before diving into a big bowl of pho, shrimp summer/spring rolls are. a. must.

Honestly though, you can get a good bowl of pho and a summer roll for under $7 at any vietnamese restaurant if you don't feel like cooking it.  But I love to try things that seem challenging and make it at home, which I hope you do too.  Plus, I control what goes into it.  Give it a try!

Many of the ingredients can be found in the Asian Market of your choice.  However, I found the pho starter at Fiesta.

Summer Rolls: (makes 4 small)

4 medium rice paper
6 cooked shrimp, sliced where the vein is
thin slices of cucumber
shredded cabbage
shredded carrot
bean sprouts
basil
mint

Dipping Sauce:

2 tbs. honey
1 tbs. rice wine vinegar
1/2 tbs. chili garlic paste

Working on one roll at a time, take one sheet of rice paper, run under warm water until pliable.  Lay out on a cutting board or plate and lay down 3 shrimp, then lay on some cucumber, cabbage, carrot, and top with mint and basil.  Fold the two smaller sides in and then roll like a burrito.  It's okay if some carrot or cucumber sticks out on one of the ends, I think it looks pretty.

For the dipping sauce, whisk together honey, rice wine vinegar, and the chili garlic paste.

Easy Pho: (serves 2-4)

1 container organic Pho Starter (I got mine at Fiesta)
2 cups beef broth
1 small thinly sliced onion
slices of thinly sliced beef (bought "pho" beef at the Asian Market)
fresh rice noodles (Asian Market), run under warm water for a few minutes for easier handling

Condiments:

basil
mint
sliced Jalapenos
sliced Limes
bean Sprouts
sriracha
hoisin sauce

Pour pho starter and beef broth into a deep pot along with the sliced onion.  Cover pot and bring to a boil for 2 minutes.  Bring down to a simmer.  At this point, you can add your beef to cook for a minute, and then add your noodles.  They'll soften in a matter of seconds.  Your pho is ready to eat!  Now wasn't that crazy easy to do??  Just make sure to use tongs to get the noodles out into your bowl and then ladle in your broth.  Eat hot with plenty of fixin's.  Enjoy!!