Problem:  How to create a reasonably authentic Vietnamese Pho for Number 1 Son to make on his Alaskan salmon fishing expedition?

Keeping in mind that boiling water on a boat is verboten and uber dangerous; knowing that fishermen don’t have time, patience or stomach for rich foods that require retirement to the salon for brandy and cigars; understanding that nutrition, hydration and salt/electrolyte intake are essential for peak physical performance.  Viola!  I think I my be developing something that will work.  Mr. Artifact and I test drove this tonight, and it seemed “do-able”, tasty and nutritious.  Of course, Mr. Artifact warned that if this resulted in his demise that he had not yet refilled the transmission fluid or oil on the Herbie, so no one should attempt to drive it in the event he expired.

Main ingredients:

• about 12  raw or cooked shrimp (I prefer raw, cleaned and shelled–frozen section is great or catch them!)  You could substitute any meaty fish like halibut, or chicken or thinly sliced steak or pork.
• 1 bundle Udon or rice stick noodles (they come in a pack of 3 bundles)
• 4 C chicken broth (one of those big square boxed broths is about 4 C. Or, make your own. See Broth Importantly.)
• 1 T peanut oil
• 1 t sesame oil
• 1 t chopped fresh garlic
• T Korean hot sauce
• 2 T fish sauce
• 1 T soy sauce
• 1/2 t five spice mix

Garnish:

• 1/4 C chopped cilantro
• lime wedges
• 2 diced green onions on the diagonal
• (you could also add avocado!  I did not have any . . . alas!)

Pre cooking tips (helpful and paranoid):  Getting ready for fishing or an extended picnic or just planning for the weekday? The noodles will last a week in your fridge once cooked.  YOU NEED TO DO THIS ONE WAY OR THE OTHER.  Why not do it on shore?.

This makes cooking so much easier if you can just pull out a baggie of pre-cooked noodles.  Here is how to do it:  when you are on shore, cook the Udon noodles (12-13 min), drain, rinse, cool, and put into a baggie for use on the boat.  Chop up cilantro, green onions and quarter the limes.  Put in baggie.  (These will last about 4 days.)  Shrimps should be frozen before taking on board unless you get them fresh.  If fresh, eat or freeze within 24 hours. Thawed/fresh shrimp last about 24 hours under refrigeration . . . don’t fart around with raw meat.  Freeze if it will be longer.

Process:

• heat peanut/veg oil and sesame oil in large saucepan/pot
• Saute veggies and garlic for a minute until veg start to color
• Turn OFF heat and add hot sauce, fish sauce, soy sauce, and five spice
• Turn ON to high boil.
• Add raw shrimp (if they are precooked, add when you add noodles)
• Add chicken broth
• Heat to a simmer/slow boil
• Add noodles (and shrimp if it is already cooked)
• Continue to simmer/boil 1 minute
• Take off stove, cover. . .let set 2 minutes
• Serve with extra hot sauce

Enjoy!

YUM