In the past few days, I have had a massive craving for Vietnamese food. I blame this on my binge-watching of Anthony Bourdain's travel and culinary show, No Reservation and gobbling of a couple of Overnight episodes hosted by Erwan Heusaff a.k.a. The Fat Kid Inside.
It was a self-inflicted torture--Overnight's episode on Saigon in particular made an indelible mark on my foodie memory. And so in the absence of traditional ingredients for an authentic pho dish, I made do with what is available in our pantry and at our backyard, and whipped up my very own version of the Vietnamese piping hot soup.
The Recipe
Spaghetti Noodles (about 125 grams)
Luncheon Meat (deep fried, cut into strips)
Eggplant (pan-fried in anato oil*)
Basil (the more the better)
Grilled Seaweed (2 packs)
Soup Stock (2 cups)
Salt and Pepper (to taste)
Directions
1. Bring the soup stock to boil.
2. Drop noodles into the boiling stock. Cook until tender. Remove from fire.
3. Add a bit of every pre-prepared ingredients as desired.
4. Set aside remaining pre-prepared ingredients as side dish or add ons to soup. Drop them into the hot broth until desired flavor is achieved.
5. Sip, slurp, enjoy!
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