Pho and Grilled Fish

I don’t know anyone who doesn’t like a steaming bowl of Pho (pronounced “fhur”). This dish, said to originate from Vietnam is made from boiling beef or other bones with Cinnamon, Star Anise, Garlic and other wonderful aromatics. Every family has their special “own” recipe and method for making the stock.

You “Poung” your own dish of Pho to suit your personal taste. I like to add loads of Mint Leaves, Bean Sprouts, Coriander, Crispy Garlic, Sriracha Chilli Sauce, Lime Juice, Fish Sauce, Chinese Chilli in Oil, Pickled Cabbage and loads of other condiments (though I never add Sugar). Its a wonderful dish that is Spicy, Sour, Hot and Flavoursome.

I also prefer “Sen Nyai“, long fat rice noodles. Pho is great when you have a side dish of “Ka Pi“, a Shrimp Paste that you dip your fresh Chillies in…. yummy. šŸ˜‰

An early morning Pho in VTE (next to the Water Tower near the That Luang) with Rose.


I have often said that “Simple Food Prepared Well” is outstanding. One thing that is evidently simple is Grilled Fish. Just add salt and hot coals and you have yourself a meal. I love the smell of fish being cooked over an open fire, its inviting aroma reminds me of days spent with my family, when we used to prepare the fish for “Pun“. Flaky white fish meat is wrapped in individual Salad Leaves along with Somen Noodles, Herbs and Spices. There is an art to preparing the “mouthful”, it should be just big enough to fit in to your mouth after dipping it in to a Sugar and Chilli based sauce with added crushed Peanuts. You pop the whole thing in to your mouth and enjoy the combination of flavours. Often people eating “Pun” will resemble Hamsters with their cheeks stuffed to the limit. šŸ™‚

Fresh clean fish is seasoned with large grain sea salt and destined for the glowing embers of the fire. The sizzle and crackling of the salt grains on the coals combined with the aroma of smoke make a culinary symphony, music to my ears and nose.

Always time to Chill after a hearty feast šŸ˜‰

(UPDATED PICS on Bounsou, Khamsene and Lao Cook Team pages)

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