Saturday, September 13, 2014
Stock for Pho
Well, when you collect your bones, mine were an assortment of beef oddments, pig shoulder, lamb neck, chicken backs and wings, and a left over turkey carcass, toss them into the pot and cover with water. I also took the opportunity to clean the fridge of limp carrots, half a leek, some red onion, a sad bulb of fennel, celery tops, parsley stalks, mature dill and so forth.
And then I went even further and emptied the upper spice cabinet where I found star anise, coriander, long pepper, cloves, juniper, cardamom. You can tell where I'm going with this: PHO! After just a couple of hours the kitchen smells like heaven. So this is what angels eat. I'll give it maybe 10 hours at a gentle simmer, strain it tonight and have it for breakfast tomorrow with noodles and fresh vegetables.
UPDATE: Plan so far working. A pint or so of stock, leftover meat, some vegetables and noodles, for breakfast. Should last a week or more, as I slowly defrost the containers of stock through the week. Let me tell you, spicy and sour in the morning is a real pick me up at 5 AM!
Another Update: I think the combo I like best is tomatoes, lime, chicken, chilies, shredded carrots and a few shiitake. It does really make a great breakfast.