Foot and Fire

 Mongo Sprout -- it will be cooked in the serving bowl  when the hot soup is added with the rest of the ingrediants  or you may prefer it blanched quickly.  Bads said she bought celery and this is it. hahaha! Lettuce.  Well, this will do as veges side dish. So, we missed the celery for this recipe.  Quail eggs and chopped spring onions.  The white part, about 2 inches from the root,  goes to the beef broth.  The boiled rice noodles. I forgot. I rather want the rice noodles  to be placed in the basin and poured with hot water; it will be cooked too.  Beef and the beef broth. Fish Sauce should be used but we have soy sauce,  spring onions, salt, and pepper only...  oops, already devoured???  Shoot before we eat... shelled shrimp is added too.  Joshua is salivating already  but he has to give way to the shooting.    The three happy Pho Bo eaters!!!  TRIVIA Phở ( Vietnamese pronunciation:  [fə̃ː]   ( listen ) is a Vietnamese noodle soup , usually served with beef (pho bo) or chicken (p

By GERLIE M. UY Summer rolls halved for presentation and served here with the two dips 250 g Vermicelli, rice or mung beans hot water 25 Rice papers Cold or warm water 100 g. boiled or steamed beef/pork/chicken cut into strips           (for my recipe, I used boiled beef) Also, shrimp, crab or fleshy fish may be used 1 medium turnip or singkamas, cut into strips of desired thickness 1 medium to large carrot, cut into strips of desired thickness and blanched, if preferred 1 young cucumber, peeled or unpeeled, cut into cut into strips of desired thickness 1 head of lettuce of any kind, cut into 1/2 inch-wide strips Place Vermicelli in a big bowl, put hot water all noodles are covered. Wait until the noodle is cooked. Add more water if necessary and just drain if the noodles are already are tender but not overcooked. Set aside the drained noodles. Half-fill a big bowl with warm water (some suggests cold water but I tried the warm on this one; not hot as the rice paper will get overcooked