Bean sprouts, tomato, carrot and lettuce (Iāll horrify most on here with Heinz salad cream) simples really Tory 
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Looks like salad but from the bottom up the bowls contain: flat rice noodles, shredded carrot, sliced shiitake, sliced tomato, bean sprouts, sliced shallot, mangetout, coriander, mint and thinly sliced raw beef.
Then you pour boiling broth on it, made with stock ( roast bones cooked up with charred onion ginger turmeric lemon grass pepper 5 spice powder and fish sauce). Finally you put chillies and lime juice and roasted minced peanuts on it when you eat it.
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Had something almost identical (no mushrooms) at a fantastic Vietnamese restaurant in Carcassonne, run by two ladies. Unfortunately, the restaurant shut last November after the two of them had been running it for nearly 40 years. It was the best Vietnamese food for miles around.
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It is just pho 
what veg you put in depends on likes/dislikes and whatās to hand . ViĆŖt food is my comfort food 
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Iām particularly fond of lemon and sugar @JaneJones and @toryroo but I do like the sound of apricot jam with cointreau @KarenLot - I shall ask my chef to make some when I get back home next week!
Iāve had crĆŖpes with ācointreau flambĆ©ā and it was deliciousā¦
on the other handā¦ pancakes with lemon/sugar, with a small glass of cointreau to gently sip ā¦ heavenlyā¦
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Best of both worlds! I like the sound of thatā¦
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Please noteā¦
Weāve never flambĆ©ād anything in our own homeā¦
Iāve childhood memories of Mum setting the place alight when she ālitā the Christmas pud one yearā¦ aaaarghā¦
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I would eat that as is 
, in Kenya when on contract we eat a lot of thinly sliced raw meat of whatever was available, antilope, gazelle, zebra, impala whatever was on the menu that day.
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I would love go be invited to tea!
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For what I made or someone elseās culinary delight?
Yours please, it would make up for my first attempt at
CanelƩs de Bordeaux this morning that have failed spectacularly
presumably too late for this yearā¦ but for next yearās brewā¦ donāt chuck the used sloes awayā¦ simply cover them with a different alcohol/sugar mix and do the whole thing over againā¦ I can confirm this provides a delicious drinkā¦ hicā¦ hicā¦
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For your bowl which youāve now done, thanks sounds really yummy 
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I have done this before (and also tried embedding them in chocolate) but for me the results have always been a bit thin and disappointing, even pooling up the sloes for the second round of extraction. Having said that, I still have about a litre of un-used gin, so might give it a go.
My sloes are still steeping in gin and waiting for me in France. Theyāll have to sit till April!
Last year I put the drained sloes with sugar into red wine. Quite drinkable.
Iām planning to use this batch in sloe jam, hoping it will be a bit like damson but with a kick, not for the grand babies!
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Must confess, Iāve only done this re-run once beforeā¦ we used a very awful Spanish Brandy and the result was nectar of the godsā¦ 
phew, no longer burnt itās way down oneās throatā¦ instead it almost made oneās whole body glow happilyā¦ yummy
I handed the bottle round some of my carclub palsā¦ as a digestifā¦ and theyāre hoping Iāve more bottles lurkingā¦
Sadly thereās only 1 more large bottle and Iām keeping that for our Sortie Ć la Mer in Juneā¦
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Now I just need a supply of cheap, roughish brandy. Wonder if I can find something next week?
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Yes, roughish is what you needā¦ and I didnāt mean to disparage Spanish Brandy as much is very tastyā¦
That particular Spanish Brandy was a grave error and put us off buying something before tasting itā¦
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Sunshine and temperature in double figures. Going out to prune the wisteria and I wonāt be wearing a coat.
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