faux pho attempt #2 (minnephota)
i think i did better this time (though still, the only way to be sure would be to locate a vietnamese grandmother). This time around i was careful to make a stock out of some roasted beef neck bones and a couple pork bones i had, with star anise, a cinnamon stick, ginger, and the usual sacrificial stock veggies (onion, carrot, celery, garlic). i heated up water to hydrate the rice noodles, salted my stock (also heated up), and chopped some hot red pepper, kale, green onion, and parsley (because cilantro tastes like soap), and a couple slices of ham. I tasted the beef stock, adjusting the seasoning with the addition of some red miso, vinegar, and liquid amino. arranging the noodles, veggies, and meat in a bowl, i poured on the stock, garnishing with a dab of the harissa i made the other day and with parsley.