Phony Pho

Ashton and I had big hopes for this one. I really wanted to make a Thai Lemongrass soup, but to our dismay Albertons had no sort of lemongrass or a variety of other ingredients that were pretty necessary to that sort of venture. We altered our plans a bit, and with only the roughest of sketches managed to whip up one of the most delicious things I have ever had. If I had been served this in a restaurant, I would have been incredibly pleased, so to have created it pleased me doubly!

For this we used:
3 cups chicken stock
a few splashes of fish sauce
Chopped cilantro
a generous heap of brown and white mushrooms
Salt and Pepper to taste
Spring onions
a sprinkle of dried basil
a sprinkle of dried oregano
juice of 1/2 a lime
Crushed Red Pepper
1/2 a green chile pepper
splash of olive oil
and although it is not pictured in here, a boiled chicken breast and rice noodles for a pretty hearty soup with an incredible broth. My only complaint was definitely too much cilantro, but that is easily remedied. This was truly our best yet. Incredibly basic, but incredible tasting.

I was especially pleased with this because we were looking at a few different recipes, and none of them seemed to be exactly what we were looking for, so we just altered several to fit what we wanted. Plus, if we were able to create something this amazing without lemongrass, which is pretty key, imagine what we could accomplish with it! Next time we'll plan a little more in advance and go to the Asian Market to make sure we get everything necessary to re-create and enhance this delicious dish.