Prevalent Solitude

1. The word pho actually refers to the rice noodles themselves.

These are fresh, not dried like boxed pasta, which means they're already hydrated and cook fast. I bring water to a boil, drop them in for 2 to 3 seconds, then pull them. Any longer and you'll have mush.

2. Pho starts with bones and aromatics. I like one huge yellow onion and about 5 inches of fresh ginger.

3. I usually use beef bones, but pho can be made a million different ways depending on your protein choice.

4. The soups saltiness comes primarily from fish sauce. Three Crabs is my go to. Affordable, consistent, and easy to find. If you have a tavorite, tell me.

5. Rock sugar comes next. It has a softer, less harsh sweetness than white sugar. Some people skip it, some don't. I believe sugar is a seasoning, just like salt. It doesn't make the broth sweet, it makes it balanced.

6. You can buy these pho spice packets or make your own with coriander seed, Chinese cinnamon, cloves, star anise, and cardamom. If you can't find Chinese cinnamon, regular cinnamon works. If you can't find cardamom, you can skip it.

7. About half the time, I add a little côt phở bò soup base. I never used this early on, but one of my favorite ER doctors gifted it to me years ago and it's been a pantry staple ever since. It doesn't replace the broth, it just gives it a little zhuzh it needed.

8. Pho looks different everywhere, even within Vietnam, and that's why | love it. Bean sprouts, green onion, Thai basil, cilantro, watercress, red or white onion, pickled onion, hoisin, sriracha, chili paste, chili oil. The only non negotiable for me is lime

心

9. For protein, use meat from the bones, beef meatballs, beef shank, tendon, or raw shaved steak that cooks when the hot broth hits it. (Not pictured)

And finally, how to eat your pho.

I don't care if you drown it in hoisin, use 15 limes, or go wild with sriracha. But you should taste the broth first, ESPECIALLY if someone else made it. This soup takes hours, sometimes days. Appreciate it as is, then make it your own. And finally, it's weird to be mean about how someone eats their pho.

Classic Cucumber–Tomato Salad

Ingredients

• 3–4 medium cucumbers, sliced

• 3–4 tomatoes, chopped or wedged

• ½ onion (white or red), thinly sliced

• 3 tbsp olive oil

• 2 tbsp vinegar (apple cider or red wine)

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Optional: a pinch of sugar (balances the vinegar)

Instructions

1. Add cucumbers, tomatoes, and onion to a large bowl.

2. In a small bowl, whisk together olive oil, vinegar, salt, pepper, and sugar (if using).

3. Pour the dressing over the vegetables.

4. Toss gently until everything is coated.

5. Let it sit in the fridge for 10–20 minutes so the flavors come together.

6. Taste and adjust seasoning if needed.

Optional Add-Ins (if you want to level it up)

• Fresh dill or parsley

• Feta cheese

• A squeeze of lemon juice

• Crushed red pepper flakes for heat