Sliced oyster mushrooms, fresh pho noodles, sliced eye of round beef, chopped pea vines, long cabbage, sliced chicken, chopped tofu and in the center is the most amazing peanut sauce, I think I’ve finally figured out the key. This was so good B and I were about to start spooning it straight down our throats! I used about a tablespoon of soy sauce, like a half cup of peanut butter (Adam’s Chunky, of course) and then just poured and mixed in coconut milk until it was smooth, creamy and dippable.
I’m glad I posted this the second time I made it not the first. Lesson I learned between the two times? Last time I spent about two hours slaving over the broth, trying to perfect it, worrying it didn’t taste right, etc. and it just ended up tasting only like szechuan peppercorns. This time I forked over 75 cents and bought a packet of hot pot mix. It was perfect. I hate short cuts, but this was about a hundred times better.
And of course, the after math. Delicious, delicious aftermath.
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