The sun rose from the ocean and disappeared into a blanket of low clouds. The sun rays appeared through a hole in the cloud cover...as if the magnificence of the Lord's face was shining upon our part of the world!
Brea & I tried a new Pho place, "Pho Thinh" in Honolulu when we took Auntie Rene' out for the day.
What is Pho? It's pronounced F-uh. It is a Vietnamese Beef Noodle Soup. The broth is generally made by simmering beef bones, oxtail, flank steak, charred onion, and spices. It takes several hours to prepare. Seasonings can include Saigon cinnamon or other kinds of cinnamon, star anise, roasted ginger, black cardamom, coriander seed, fennel seed and cloves.
Our Pho was served with green onions, slices of white onions, coriander, Thai basil, lemon grass, jalapenos, lemon or lime wedges, and bean sprouts...you add these to the soup as you desire. There is hoisin sauce and that very spicy "Rooster Sauce" that you can add to the broth. Brea & I always order the "Pho tai" which is thin slices of raw beef with the hot steaming soup and noodles. We turn the beef under the noodles...the hot broth cooks the beef and we add the accompaniments. This is the perfect soup for a cold winter's day or when you have a cold. The Pho at Pho Thinh was excellent and rivaled our favorite Pho place in Los Angeles, "Phoreign."
Banh Xeo is a crispy, rice flour crepe (it looks like an omelet, but it's not) inside is a filling of bean sprouts, chicken and shrimp. It comes with fresh lettuce leaves, fresh mint, and a spicy/sweet fish sauce. Cut a wedge of the crepe and wrap it up burrito-style in the lettuce. Add the fresh mint leaves and dip in fish sauce...the flavors that mingle in your mouth are to die for.
Goi Cuon is rice vermicelli, cooked shrimp, basil & mint leaves, cilantro, lettuce, & cucumbers all wrapped up in a rice paper wrapper. These rolls are dipped in a hoison peanut sauce. Another dish that tickles the taste buds in your mouth.
This was the first time my Auntie Rene' had eaten these dishes and she loved it.