An Edible Voyage

Each steaming bowl of noodle soup, known as pho, in Vietnam is as unique as the the person who's made it, and it's likely you'll have absolutely no idea what's gone in to it (that's all part of the fun!).  But what they all have in common is the incredible flavours, the comfort they emanate as you perch on a tiny wooden stool on the street, with your hands wrapped around a big bowl as you slurp away.  Satisfying, filling and wholesome.     

April 2020 Chicory, also known as endive, is one of my favourite ingredients.  Crisp and bitter in salads; mellow, sweet and nutty when cooked.  For this risotto, I cooked the chicory for only a few minutes so that it still had some bite to stand up against the softness of the arborio rice, and to allow the earthy, nutty flavours to shine through.  Stringy, molten chunks of parmesan cheese added sweetness and moorish umaminess, and I enjoyed the satisfying crunch of chopped almonds.  This was a wholesome, hearty dish which managed to maintain a freshness at the same time.