I decided to make a Beef Pho soupe for my Quilting Club ladies (which doesn't involve quilting in any way!!!). We're just a bunch of friends meeting once a month to eat, talk, drink wine and have a good time away from the men!!!
I found the recipe in the St Lawrence News and I linked the recipe here: https://www.ontario.ca/foodland/recipes/saigon-beef-pho
Ok, this one was calling for a beef broth that I didn't have and, to stay in line with my "using everything I have home" I used a duck broth that I made the week before and that was sitting in the freezer. Except for some veggies, I had everything on hands. So I didn't made the beef broth but starting from the duck broth, I fallowed the recipe.
It was a big success! Everyone liked it and I'm glad I did it because I always thought it was hard and long to do but it wasn't, like, at all!!!
Here's the "before adding the broth" part of the soup, I made sure the beef was going to be covered by the broth by putting it on the side and by also "tucking" it down the bowl so that it'll have enough time to "cook" by the time I serve the food to everyone. Then, once the broth was in the bowl, I added the rice vermicelli (that's why you don't see it in this picture).
One is added the broth and the rice vermicelli, I served everyone and the meat was cooked perfectly (still pretty raw on this picture but trust me, it was cooked by the time we started to eat).
I really recommend that you try this recipe if you feel like having a great "meal soup" that smells fantastic and taste delicious! Bon apetit!
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