After one epic hiatus I'm back on the blog! I got distracted by sunshine, parties, trips abroad, alcohol and a summer jam packed with freaking good times. Since I last wrote I've been to Croatia for a sailing trip; eaten seafood in the serenity of the Cinque Terre; watched my friends run a half marathon in Stockholm; and most recently drunk steins of German beer at Oktoberfest in Munich. In amongst all that we had a wonderful London summer that well and truly made up for last year's abysmal effort. It really has been an amazing carefree time that I know I will look back fondly on for years to come (with only 5 months left on the visa I'm getting nostalgic already!).
During this time we've also moved house and now live in Balham. Still south west London but nonetheless a new area to explore and so far we are loving it. It's really interesting and alive with lots of great pubs, restaurants and cafes. Our new favourite haunt is Milk cafe which somehow manages to serve delicious brunch food out of its pokey kitchen, makes decent coffee and has great service - not always easy to find in London. Unsurprisingly the weekend brings with it a queue, but it's worth it. I'm looking forward to finding other gems over the next few months!
All of this life activity has meant cooking and looking after myself has taken a major back seat. Eating out, eating junk and drinking far too much has been the general theme. There's really only one remedy for it: Vietnamese Pho Bo. Ultimate hangover cure; cleanser after over consumption of gluten - it always makes me feel healthy again. I went to Vietnam last year with my sister and a life long friend. We absolutely loved the place. The people are are beautiful and their culture revolves around food and coffee which suited us just fine. We were invited out one night with a group of young guys who took us to one of the many quintessential roadside food vendors for dinner. Turns out they had already eaten, but extremely generously ordered an array of different dishes which we devoured in between the slightly stilted conversation while sitting on little plastic stalls. Those for me are the travel experiences that really make it all worthwhile. You feel like you are truly a part of that culture for a fleeting moment rather than just observing from afar. While we were there I don't think a day went by where I didn't have pho. The pho they make in Vietnam seems much more simple than the one I make yet infinitely better. It's all in the stock. I don't have the time it takes to make a magical stock so I don't even try. This is my version. It's no Vietnamese pho but I reckon it's pretty good. Prepare to be cleansed.
Recipe: Pho Bo
1-2 beef steaks (depending on how big they are) preferably semi defrosted
1 litre of beef stock
1/2 pack rice stick noodles
1/2 brown onion
1-2 inch stick of fresh ginger
1 star anise
1 stick of cinnamon
1 clove
1 red chilli
fish sauce
lime
mung bean shoots
coriander
mint
sliced spring onions
optional vege: sliced mushrooms and bok choy.
With the skin still on, char the onion and ginger under a flame or oven grill. This gives it a sweet, slightly smokey flavour. When the skin is blackened remove from heat and leave to cool. Remove the skin and slice the onion and chop the ginger into match sticks.
In a large pot bring the stock to a simmer along with the star anise, cinnamon and clove. Add the onion and ginger. If you want to add sliced mushrooms add them now. Simmer on low for about 30 mins to allow the flavours to infuse.
In the meantime cook your rice noodles by soaking in boiling water for about 6 mins. Drain and divide among two bowls.
Very finely slice the semi defrosted beef steaks. If you aren't keen on doing it this way you could cook your steak and slice it afterwards. Place the steak slices into the bowls on top of the noodles.
Strain the stock and return to the pot to return to a simmer. Turn off heat and add a few tablespoons of fish sauce and lime juice to your liking.
Pour the stock into the bowls over the steak. The steak will cook from the heat of the stock.
Garnish with mung bean shoots, sliced spring onion and serve with sliced chillies, herbs and extra lime wedges.
Serves 2
During this time we've also moved house and now live in Balham. Still south west London but nonetheless a new area to explore and so far we are loving it. It's really interesting and alive with lots of great pubs, restaurants and cafes. Our new favourite haunt is Milk cafe which somehow manages to serve delicious brunch food out of its pokey kitchen, makes decent coffee and has great service - not always easy to find in London. Unsurprisingly the weekend brings with it a queue, but it's worth it. I'm looking forward to finding other gems over the next few months!
All of this life activity has meant cooking and looking after myself has taken a major back seat. Eating out, eating junk and drinking far too much has been the general theme. There's really only one remedy for it: Vietnamese Pho Bo. Ultimate hangover cure; cleanser after over consumption of gluten - it always makes me feel healthy again. I went to Vietnam last year with my sister and a life long friend. We absolutely loved the place. The people are are beautiful and their culture revolves around food and coffee which suited us just fine. We were invited out one night with a group of young guys who took us to one of the many quintessential roadside food vendors for dinner. Turns out they had already eaten, but extremely generously ordered an array of different dishes which we devoured in between the slightly stilted conversation while sitting on little plastic stalls. Those for me are the travel experiences that really make it all worthwhile. You feel like you are truly a part of that culture for a fleeting moment rather than just observing from afar. While we were there I don't think a day went by where I didn't have pho. The pho they make in Vietnam seems much more simple than the one I make yet infinitely better. It's all in the stock. I don't have the time it takes to make a magical stock so I don't even try. This is my version. It's no Vietnamese pho but I reckon it's pretty good. Prepare to be cleansed.
Recipe: Pho Bo
1-2 beef steaks (depending on how big they are) preferably semi defrosted
1 litre of beef stock
1/2 pack rice stick noodles
1/2 brown onion
1-2 inch stick of fresh ginger
1 star anise
1 stick of cinnamon
1 clove
1 red chilli
fish sauce
lime
mung bean shoots
coriander
mint
sliced spring onions
optional vege: sliced mushrooms and bok choy.
With the skin still on, char the onion and ginger under a flame or oven grill. This gives it a sweet, slightly smokey flavour. When the skin is blackened remove from heat and leave to cool. Remove the skin and slice the onion and chop the ginger into match sticks.
In a large pot bring the stock to a simmer along with the star anise, cinnamon and clove. Add the onion and ginger. If you want to add sliced mushrooms add them now. Simmer on low for about 30 mins to allow the flavours to infuse.
In the meantime cook your rice noodles by soaking in boiling water for about 6 mins. Drain and divide among two bowls.
Very finely slice the semi defrosted beef steaks. If you aren't keen on doing it this way you could cook your steak and slice it afterwards. Place the steak slices into the bowls on top of the noodles.
Strain the stock and return to the pot to return to a simmer. Turn off heat and add a few tablespoons of fish sauce and lime juice to your liking.
Pour the stock into the bowls over the steak. The steak will cook from the heat of the stock.
Garnish with mung bean shoots, sliced spring onion and serve with sliced chillies, herbs and extra lime wedges.
Serves 2
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