Faux Pho

Saturday’s supper began with this:

Watermelon Radishes from Mountain Shadow Farm, Purchased at the Bainbridge Farmers' Market | Oysters & Pearls

I picked up the most beautiful watermelon radishes at the Bainbridge Farmers’ Market on Saturday morning from Mountain Shadow Farm.  I also got salad turnips and sweet potatoes, plus a boatload of kale and onions from Willie Williams, and whole wheat bread from Peace Valley Bakery.

I was a single lady all weekend (Wheat was at a bachelor party in New Orleans), so I reverted back to my law school meal plan: Faux pho.

Watermelon Radishes from Mountain Shadow Farm, Purchased at the Bainbridge Farmers' Market | Oysters & Pearls

Actually pronounced “fuh,” (not faux), I usually just call it a noodle bowl and a day.  It’s the simplest meal ever:

Simply bring some veggie, chicken, beef, or pork broth to a boil, drop in rice vermicelli noodles (or any rice noodle you like), cook for a couple minutes, then drop in any chopped veggies you would like, top with a dash of rice wine vinegar and sriracha, and enjoy.

This particularly pink noodle bowl included some torn off bits of Nori seaweed, some torn yukina savoy (a delicious green, also purchased from Mountain Shadow Farm), sliced watermelon radish, sliced jalapeño pepper (homegrown!), and topped with a heavy dash each of rice vinegar and rooster sauce.  It’s warm, delicious, comforting, and healthy.  The perfect simple supper for these especially chilly days and the colds that often accompany them.

Faux Pho Recipe | Oysters & Pearls

Cook’s Note: I stock up on rice vermicelli noodles at the asian market when I’m able in Tallahassee.  I try to keep low sodium chicken or veggie broth on hand all the time, anyway.  Then throw in the kitchen sink!  It’s all good.

Until Next Time

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