The Healing Power of a Familiar Aroma

The Adelaide winter seeped into my bones, a damp chill that reminded me of the monsoons back home in Vietnam. I huddled deeper into my scarf, the familiar scent of pho spices clinging to the wool, a small comfort in this foreign land.

The city was beautiful, no doubt. The sprawling parklands, the charming laneways – I had explored them all, camera in hand, capturing moments to share with my family back home. But as the days grew shorter and the nights colder, a longing for the warmth of my homeland grew stronger.

I missed the chaotic energy of the streets, the fragrant aromas wafting from food stalls, the comforting chatter of Vietnamese filling the air. I missed my family, their laughter echoing through our small apartment, the shared meals that were a symphony of flavors and stories.

The restaurant where I worked had cut back my shifts, blaming the slow winter season. With too much time on my hands and a heart heavy with longing, I turned to the one thing that always brought me comfort: cooking.

Today's menu was a simple but hearty beef pho. As the familiar aroma of star anise, cinnamon, and ginger filled the kitchen, memories of bustling Saigon street markets flooded back. I could almost hear the vendors hawking their wares, the clatter of chopsticks, and the murmur of conversations over steaming bowls of pho.

For a brief moment, the chill of the Adelaide winter faded away, replaced by the warmth of my Vietnamese kitchen. I may have been thousands of miles away from home, but in that bowl of pho, I found a taste of comfort, a reminder that even in the darkest of winters, the warmth of home is never truly out of reach.

The winter chill still lingered, but a newfound warmth bloomed within me. I knew that this experience, this journey, was shaping me, teaching me resilience and independence. And when the time came to return home, I would carry a piece of Australia with me, a reminder of the challenges I had overcome and the memories I had made.

The Recipe

Ingredients:

• Beef bones for the broth
• Onion, ginger, and spices for flavor
• Fish sauce, sugar, and salt for seasoning
• Dried rice noodles
• Thinly sliced raw beef
• Bean sprouts, basil, cilantro, mint, and lime for toppings
• Optional chili peppers, hoisin sauce, and sriracha

Steps:

Cook the broth in the Instant Pot:

• Pressure cook beef bones with onion and ginger for 60 minutes.
• Strain the broth and season with fish sauce, sugar, and salt.
• Prepare the noodles and toppings:
• Cook rice noodles according to package instructions.
• Wash and chop herbs, slice chili peppers if using.

Assemble and serve the pho:

• Divide noodles and raw beef among bowls.
• Ladle hot broth over the top to cook the beef.
• Garnish with toppings and serve with hoisin sauce and sriracha.

Tips:

• Roast bones and onion for a richer broth.
• Simmer on stovetop for 4-6 hours if you don't have an Instant Pot.
• Adjust seasonings to taste.
• Add more chili for a spicier pho.
• Use vegetable broth and tofu/mushrooms for a vegetarian version.

As I finished the last spoonful, a quiet contentment settled over me. The pho had nourished not only my body but my soul, reminding me that home isn't just a place, but a feeling woven into the flavors and aromas of my childhood. With a renewed sense of warmth and belonging, I knew that even in this faraway land, I could always find a piece of Vietnam within me, one delicious bowl at a time.