Pheaux Pho (Noodle Soup) on the Go

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Pheaux Pho on the Go

• Posted by Z.Monkey on May 14, 2009 at 1:59pm in Favorite Recipes for the Rainbow Clan
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Anyone familiar with Vietnamese Noodle Soup? Pho?

I have to admit that I cannot say no to a bowl of Pho. I usually don't have time at lunch to go to a Pho restaurant. So I have to substitute with dry noodle soup and get the veggies myself. When you go to a typical American Supermarket there is usually an abysmally bad selection of oriental soups. Maruchan is NOT my idea of good. If you want good noodles you need to go to an Asian market. There you will find a mind boggling selection of instant noodle soups. I like Nong Shim products, but there are many, many more.

The noodles are only part of the Pho experience. For rea l Pho flavor you will need Thai Basil, Mung Bean Sprouts, thin sliced green chile, and Vietnamese Chili Garlic Sauce (what a friend of mine calls Satan's Tears). When I do Pho on the go I bring a container with the veggies, the instant soup, and a container of chili garlic sauce and I am ready for Pheaux Pho in 5 minutes. It is filling and light on calories , perfect for a light workday lunch...

Permalink Reply by lispingwiseone on May 15, 2009 at 5:27am

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No I haven't heard of Pho, but it sounds and looks yummy & healthy. I am desparately trying to convert myself and family to eating only REAL food, but it is an uphill battle and long story. Your photo even makes the sprouts look good. I remember loving sprouts when I was a child, but we only had them once. So thanks for replanting that seed. I also printed out your pizza dough recipe, but didn't make any yet. Is that dough freezable?

I have been studying food and nutrition for the last 7 years or so, it has just been a challenge to apply what I have learned.
Looking forward to sharing with you.

Love & Blessings
lispingwiseone

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Permalink Reply by Z.Monkey on May 15, 2009 at 5:39am

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Good Morning Lispingwiseone,

Well you cant freeze the raw dough, because it will kill the yeast culture. But, you can refrigerate it. As the dough ages it becomes sour, like sourdough. I have kept the dough in the refrigerator for up to two weeks. It keeps getting better as it ages. Usually a batch of dough doesn't last that long. I make a two pound batch and then make four ounce dough balls. I use the dough balls as needed. Now you can rise the dough and cook the pizza, and then freeze it.

Blessed Be...
Goodwill to All, for All is One...

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