Vietnamese Pho, the most amazing and delicious soup in the world. This yummy dish originated in Northern Vietnam in the 20th century. It originated as a street food where it was sold at markets. Restaurants then began opening to serve Pho in the late 20's.
After my last harvest of Lime Green Skunk, I knew that the kief of this plant had to go into this soup at some point. When I came around to making this dish, I did just that and my taste buds were exploding with flavor. The citrus lime flavor paired with undertones of spice simply kicked this soup into hyper drive. Enjoy on a cold winter day or when you are in need of some delicious Pho.
Mise en place:
1 pound thinly sliced beef (sliced style of your choice)
Precooked Vietnamese Noodles or noodles of your choice
4 bowls and chopsticks
4 cups homemade Vietnamese Beef Pho broth or if you do not have the time an organic prepackaged one
4 grams decarboxylated Lime Green Skunk Kief
1 large lime sliced
1 large jalapeno sliced thinly
1 cup Thai basil
1 cup washed bean sprouts
Hoisin sauce and Sriracha sauce to flavor
Follow the instructions on how to decarboxylate kief in my book which can be found here. Add all of the vegetables into a serving plate and place in the center of the table. Bring the beef broth to a boil then pour 1 cup into each bowl. Now add 1 of gram decarboxylated kief into each bowl and stir with a spoon. Add in the amount of noodles and beef you want per bowl then place onto the table with chopsticks with the vegetable plate. Sit down with your guests and add what you want into your Pho. What I usually do is add the basil first, then the bean sprouts, followed by the jalapenos, squeezed lime, Hoisin sauce, and finally the Sriracha sauce. You can also double up the broth in this recipe if you want to enjoy a larger bowl of Pho. Just add 1 gram into 2 cups of broth and dress the Pho as you would like. Enjoy!