Fortunate

On a Friday afternoon, a couple of weeks ago, I walked to Chinatown from Brisbane's CBD for some shopping. Located in Fortitude Valley, the ten minute walk is short but the scenery changes quickly. Referred to as The Valley, the clichéd and somewhat folkloric appeal is best understood on foot. Away from the styled city centre and in between Asian grocers, cheap eats, pigeons, and boutiques, I easily got lost. The streets have distinct individual characteristics that make me happy to be swallowed up. Despite the seediness and prevalence of law enforcers it's a place where I feel safe and inspired. On this day I collected Indian honey, bok choy, oolong tea, and my new favourites: soup spoons with a carp print. While I sat beneath the lanterns of the mall, the red globes both reflected and enhanced the setting sun. These fiery hints are part of the architecture of the space, and on that afternoon it seemed to glow on each awning and stone. Regardless of red symbolising fortune, what I experienced as I drank my tea - the sunset, the families heading to an early dinner, the smell of gardenias in the air - made it a particularly lucky evening.

That night we christened our new chopsticks and soup ladles with Beef Pho. Every time I eat this soup I'm reminded of how badly I want to visit Vietnam. While this recipe isn't as epic as the lush restaurant versions I've had, it satisfies my Pho, and to a certain degree, travel, craving. As much as I love trying traditional breakfasts from other countries, I don't think I could be bothered making this in the AM (regardless of how light but completely satisfying this is). Until we visit and enjoy it for breakfast, I think that we'll keep making it every few days as it's spicy and fresh, but not as heavy as most winter foods. I also think it's best with buckets of herbs, though it's fair to note that a quantity of that sort isn't quite pictured here.

Beef Pho, for two

2 x 500ml Cartons Continental Beef Consommé

500ml water

3 x star anise

2 x cinnamon quills

2 inch piece fresh ginger, diced

3 garlic cloves, diced

1 brown onion

1 lemon, juice and lemon zest

2 teaspoons brown or palm sugar

1/4 cup fish sauce

100g rice stick noodles

250g beef fillet, diced

1 bok choy, sliced lengthways

1 lemon, quartered

1 celery stick, sliced thinly

1/2 red onion, sliced

2 x red birds eye chilli, diced

2 x shallot, diced

1 handful each basil, coriander, mint

From list above, combine consommé through to fish sauce in a sauce pan. Bring to boil then simmer for 20 minutes. Taste and season depending on preference. Make sure soup is simmering for serving.

In the meantime, boil water and rehydrate rice noodles. Cook until al-dente (almost completely soft), and drain.

Take two bowls and divide noodles between them. Place bok choy, then raw beef on noodles*. Pour over stock and serve.

Squeeze over lemon wedges and top with herbs, celery, red onion, and chilli to enjoy.

*the broth poaches the beef, so it needs to be boiling hot.

 Recipe via Continental magazine ad, but tweaked a fair bit.

 

Ps, our Chinatown is full of fusion restaurants, so I can justify sharing our recipe for a Vietnamese soup. It's kind of too good not to pass along.