Buffalo Faux Phở

The two Vietnamese restaurants in Amarillo that I was getting phở soup have gone out of business, so I devised a similar soup of my own.

I cook a buffalo steak and then save the pan drippings for this soup.

I use two box mixes:

       Thai Kitchen Bangkok Curry (Dry)
       Lipton's 'Recipe Secrets' Onion Soup Mix (Dry)

Sauté one fourth of a white onion that is diced finely.

During the onion saute process add 1 teaspoon of olive oil and two tablespoons of water.

Season with:

       Garlic powder
       Black Pepper
       Oregano
       Thyme
       Sweet Basil
       Bay Leaf
       Tabasco Sauce
       Worcestershire Sauce
       Oyster Sauce, one teaspoon (Brand: KA-ME, by Panos Brands)
       Add Buffalo steak pan drippings

Watch the liquid level and add just enough water to keep from scorching onions.

MEAT OPTION: I added some left-over pork roast at this point, about an 1/8 of a pound, shredded

After the onions are soft (20-30 minutes), add two cups of water and bring to a boil.

Add half of a package of Lipton's Onion Soup Mix (Two packages per box, so 1/4 of the box contents)

Simmer for 10 minutes
Add the dry powder and oil seasoning of the Thai Kitchen Bangkok Curry mix, stirring frequently to dissolve powder.

After a minute of stirring, add the rice noodles of the Thai Kitchen Bangkok Curry package.

Cook on high heat for 3 minutes with constant stirring.

Serves One

OPTION SPICE: Add sliced fresh jalapeño peppers if desired (I just happened to be out when I devised this recipe this morning)