Vietnamese Pho is a broth based soup that originated in Northern Vietnam in the 20th century. It originated as a street food where it was sold at markets but then restaurants began opening to serve Pho in the late 20’s. The garnishes and meats found within Pho depend greatly on what region of Vietnam the dish is being prepared in. Pho travelled to many areas of the world as refugees fled their homeland due to the Vietnam War. Vietnamese Pho is now largely popular in large cities that have a dense population of Vietnamese people. Countries such as Canada and the United States have very substantial populations where this delicious dish can be found and enjoyed.
One day in the final week of my last harvest cycle, I was growing organic Lime Green Skunk and I walked into the grow room to continue the flushing process of my plants. The room was full of a very pungent, citrus, lime, and sweet skunk aroma. Immediately, I knew instinctively from the pungent citrus smell of my grow room that the kief of this plant had to go into Vietnamese Pho. Lime Green Skunk has roots in Colorado and can be seen in dispensaries across the state. It is the beautiful creation of Super Skunk and Northern Lights #5, making this a wonderful hybrid to smoke, vaporize, and cook with. This is a great strain that provides relief from anxiety, depression, pain, and stress. It also uplifts the spirit making this a great strain choice for social events or work.
I decided first to create a Beef Vietnamese Pho and as soon as the broth slid across my tongue, my taste buds were exploding with an intense yet complex flavor. This time, I decided to go with a chicken broth based Pho without the meat for those times when you just don’t feel like eating a lot of meat but rather vegetables. The citrus lime flavors of the Lime Green Skunk paired with undertones of complex spices in this broth simply kick this Pho into hyper drive. Have you ever licked a bowl after you finished a bowl of soup? Usually, not. But this time you are surely going to find yourself licking the bowl with the intricacy of flavors in this dish. To me, this is the perfect dish for a person who is in need of a nutrient dense meal to uplift any weak immune system, someone who needs relief from the aforementioned conditions, or for any lover of Pho.
Mise en place:
2 large bowls and chopsticks
4 cups homemade Vietnamese Chicken Pho broth or if you do not have the time an organic prepackaged one
1 gram Lime Green Skunk Kief
1 large lime sliced
1 extra-large jalapeno sliced thinly
1 cup Thai basil
1 cup washed bean sprouts
½ sliced green onions
Hoisin sauce and Sriracha sauce to flavor
When your oven is preheated, place the tray into the center of the top rack. Bake for 25 minutes to activate then pull from the oven to cool. Once the decarboxylated kief is completely cooled, use the edge of a knife to gently pull up the kief from the pan, taking care again not to mix the half gram servings or scrape the pan. Using the edge of the knife, cut across the gram of kief in a repeated motion to separate any clumps. Imagine that you are cutting grains of sand from the beach into smaller sizes. Tear two small pieces of parchment paper and partner them with a pile of kief. Using a spoon, scoop the kief onto the parchment paper and set aside in a safe spot.
Now organize all of your vegetables, Hoisin sauce, and Sriracha into serving dishes and arrange on the center of the table. Divide the noodles and place 6 ounces into each bowl. Bring the chicken broth to a boil then pour 2 cups over the noodles in each bowl. Carefully take one parchment paper holding the decarboxylated kief and place into one bowl. Now take the other and place into your second bowl. Stir the decarboxylated kief in each bowl with a spoon. Place each bowl onto the table with chopsticks onto the center of the table with the vegetable and sauce serving dishes.
Sit down with your loved one or a friend and add whatever you want into your Pho bowl. What I usually do is add the basil first, then the bean sprouts, followed by the jalapenos, a liberal amount of squeezed lime, 1 tablespoon of Hoisin sauce, and finally a few swirls of Sriracha sauce. This recipe will yield two restaurant sized Pho bowls with a ½ gram serving of Lime Green Skunk Kief or 500mg per bowl. If you feel you need to increase the medicinal effects in this recipe, use 2 grams instead of one, and place 1 gram or 1,000 milligrams of decarboxylated Lime Green Skunk into each bowl. Enjoy!
For the hardcopy please pick up: Skunk Magazine Volume 8 Issue 7Share this: