Try this pho starters

Here in the Pacific Northwest, the variety and quantity of available Asian food is remarkable. Of course, as a friend instructed me as we moved here, Seattle is a major city and also part of the Pacific rim. Very cool. For most of the time we lived in Indiana (shocker) the selection was much more curtailed. And nothing approaching Vietnamese cuisine was around until about a year prior to leaving. So, in good fashion, I learned to make Pho (one of my son's faves), which has become somewhat of a staple in our house. Asian soups have depth of flavors, and vary widely from culture to culture and within ethnic traditions. What's your favorite? Here's ours:

Chef Eric's Pho recipe – it’s wicked simple

Soften 1 container Thai or Japanese rice noodles, set aside…

Cut up a few good size leafy sprigs of fresh basil, along with @ ½ bunch fresh cilantro. Throw into a good pot along with @ 32 oz. soup stock (I like to use organic chicken stock, clear-ish, though upon arriving here, learned that there ARE ready-to-use Pho starters. I still prefer my own)…begin to heat on low…chop up two bunches baby bok choy, throw into pot along with healthy dose (the more the better ) of crushed red pepper.

As it heats, add one stick cinnamon, and healthy dose ground ginger, along with 2-3 teaspoons Thai fish sauce. Add cubed firm tofu (½ to ¾ container of organic), and halved small meatballs (homemade better, in a pinch, out of a package)…add another 32 oz. soup stock (i.e. container) and raise heat slightly…add more crushed red pepper (c’mon, why not?)…

Watch stock so it *doesn’t* boil….turn down a bit, add ½ lb. sliced skirt steak (cut in thin strips, across the grain)…and a sprinkle or two of sea salt…let cook down just a bit…

TO SERVE: place modest but healthy scoop of rice noodles in bottom of large bowl. Ladle generous portion of soup with all the good stuff over the noodles. For garnish – at table, add sliced fresh jalapeno, fresh bean sprouts, and fresh basil leaves (the additional flavors will make the whole dish POP!). Add a squirt or two of Sriracha if you like

Squeeze a slice of lime into your bowl just before eating…

Use large spoon, be prepared to sweat, and ENJOY!!!