I made an oxtail curry on Friday, the by-product of which was a gloriously intense broth from slow-cooking the oxtail with whole spices. The smell of the stock cooking took me back to our trip last year to Vietnam and my many attempts to recreate the dish with Hampshire briskett back home.
The ‘incidental pho’ that we had for dinner on Saturday night wasn’t even close to authentic, being made with just the most suitable ingredients I could find in the cupboards and fridge, but the pho spirit was there.
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