Le produit suivant a été ajouté au panier:Finaliser ma commande
Here we are talking about a real pho soup that takes time to prepare. For a pronounced and authentic taste, take your time! Personally, I LOVE when my soup is filled with fresh vegetables. There is never enough in my opinion! Imagine with beef and shrimp? Hard to beat. It is very important to cook the noodles perfectly and rinse them well afterwards. Otherwise, the remaining starch will go into the soup and change the taste of your broth. As you know, it is impossible to create a soup of this kind. This recipe is an adaptation from the book “The Pho Cookbook” by Andrea Nguyen at Ten Speed Press editions.
At the entrance to the Okanagan Valley in British Columbia, near the town of Kelowna, is the beautiful Quails Gate Vineyard. It offers a superb Gewurtraminer, ideal for this pho soup. Expressive at will, we like its semi-dry side for the texture of the soup and the maple syrup, we love its accents of spices such as anise in harmony with the spice bouquet of the recipe. You will gloat with pleasure!
IPA generously hopped and embellished with ginger, the Bam Bam Bigelow will bring you frank notes of citrus and ginger. The Belgian yeast used will accentuate the spicy notes of ginger to resonate with the ginger of the recipe. The orange and tangerine aromas of the beer will combine with cinnamon, anise and clove of the dish, to bring a fruity touch of the most pleasant.
Back to top