Pho, Egg Rolls and a Trip to the Market (Part 2)

Finally getting around to finishing this post, which is long overdue. I'll skip to the good parts, and just post the recipes. If you missed it, here is part one.

My niece's handiwork, with a bit of Chinese mustard, Hoisin and Sweet and Sour. 

Pho, Egg Rolls and a Trip to the Market (Part 1)

What is an uncle to get his niece for her 14th birthday? If he's lucky like me, the answer is a trip to the International market and a day in the kitchen.

Pho for your birthday? Sounds right to me.

This all started with a the idea that we needed to learn how to make Pho, a Vietnamese soup that Peyton and her family had come to love at the late, great Asian Express. I'm not up on my Viatnamese, so I won't offer a primer on all of the different names for the different ways pho is made, but I know what we made, with rare beef and noodles, is called Pho Tai. The process of making the soup is long, but not terribly difficult if you know what you're doing. I won't claim that we did, but we had a general idea.