Pho-Venture

Part of my reality is that I’m A L W A Y S on the brink of being sick.  My colds never fully develop, or never fully dissipate – I blame the 46 ten year olds I hang out with on a daily basis.  So I’m really interested in brothy soups like miso, or my two favorites Pho and Udon.  This past week I've consumed these soups consecutively. 

{Pho} 

A Vietnamese broth soup with thin linguini shaped egg noodles, thinly sliced beef, bean sprouts, scallions, and basil leaves.  The best part about Pho is the beef.  The broth is served boiling hot with the thinnest slices of raw beef- they’re essentially paper-thin.  The broth cooks the thinly sliced meat right in front of you so the soup is infused with the delicious fats from the beef.   The soup is served with an overflowing plate of basil, sprouts, jalapeño, and lime wedges, and a separate bowl containing the broth, meat slices, noodles and scallions.  

So much beef you can't even see the noodles! <3

{Udon} 

A Japanese soup with the longest, thickest, softest wheat flour noodles I have ever tasted.  Traditionally Udon is served with seaweed and chopped scallions, known as Kake Udon.  I have been on a beef kick and opt for the Niku Udon (Udon, Beef, Scalion & Seaweed) or the Kare Udon (Udon, Scallions, Sliced Pork, Seaweed)

Those noodles though 

Notice the color of the broth - I add so much Sriracha to my soup I have to beg for extra broth to dilute the spice

Both are priced within $10-$12 and each have distinct flavors and textures.  I would die to have a hybrid of Pho herbs and spices with Udon noodles, and all the sliced beef I could imagine :)

At the honey Pig in Atlanta - Korean BBQ 

Shout out to  my bro Brian Mott for introducing me some of the most amazing food I've ever had - still haven't found Pho better than my first bite in Atlanta <33

xx Katie