Folks. Here you typically find a photograph with some witty rhetoric and a detailed logistic of how the shot was, well, shot.
At this very moment I'm not quite sure we will touch on technique as the urge to point out the big pink elephant standing in the middle of the room.
Either way, I just wanted to change
It had to be, oh, about 3 or 4 years ago when he arrived; the monkey on my back.
Look, it's not that soup hadn't held a special place in my heart up until that magical day but that medley of Vietnamese deliciousness, oh my. If you haven't had a gigantic bowl of Pho, I'm gonna allow you to close this article and return when you have been awoken.
Here are Pho's basics ::
beef (they make chicken and vegan but you gotta go beef)
Sriracha or your personal preference for heat
and the star of the show. . .
that broth. Oh my that succulent, savory broth.
|Coconut, Potato and Curry|
- The Soup Kitchen Cafe
- The Good Spoon Soupery
There may be a handful of you that are attributing this phenomenon to Seinfeld and the Soup Nazi. Although there may be a single neuron popping some id into some chefs psyche, I think, with that minute influence that there is a much more superficial and obvious reason that entrepreneurs are making bank on things like Pho or authentic Japanese Ramen or African Peanut Soup or Gazpacho for that matter.
So how do I think some of us, a lot of us, have become shackled to the spoon? BTW, I say this while dripping homemade egg drop soup down my chin. Super easy to make people! Well, actually, I fucked it up a little but still very edible.
|Potato Leek with Bacon|
|Empty Vessel and in My Belly From The Good Spoon Soupery|
Let us just enjoy its simplicity and uniquity at the same time.