Food Writer?

My desire to celebrate Tet is directly proportional to my need for a giant bowl of pho, especially as DC's weather has decided to start resembling winter.

A former Boston resident, I have traditionally been able to temper the New England chill with Beantown's excellent Vietnamese eatery, Pho Pastuer.

While I hear that there are great Vietnamese restaurants directly outside the ten square, for those that rely on Metro's time tables a trek to Fall's Church can seem more ambitious than a trip to Boston.

My simple solution, make your own pho and share it with friends. Throwing a 'Tet party' is not only an excellent way to acquaint yourself with the sounds, flavors, and history of Vietnam, but it is also an excellent excuse to participate in communal dinning, while celebrating a second new year.

I culled the following pho recipe from a number of books and websites -- then I made it vegan for a historian friend in St. Louis. To increase the lipid to broth ratio simply brown some chicken thighs in the oil and onions. Remove when almost cooked, then add chicken (instead of vegetable) broth. Place chicken back in broth after 10 minutes.

2 chopped onions
4 star anise*
1 cinnamon stick*
2 whole cloves*
2 tsp of black peppercorn*
1 tsp grated ginger
1 tbs sugar
1 tbs salt
2 tbs fish sauce (optional)
96 oz of stock
2 tbs olive oil

*bound together in tea bag or cheesecloth for easy removal

Add oil and onion to a stock pot over medium heat. When the onion is translucent add the stock, anise, cinnamon, clove, and peppercorn. When broth starts to boil add sugar, salt, ginger and fish sauce. Lower heat and simmer for 20 minutes. Remove the seasoning bundle and add rice noodle. Ready after 5 minutes.

Using your preferred steaming method, steam any combination of the following till glistening: bell pepper (red), baby corn, carrots, mushroom, tofu, broccoli, bok choi, etc.

Serve noodles and broth in a deep bowl with vegetables. Side with fresh basil, cilantro, mung beans, and sriracha.