[Magdalen] WTPho?

[ME Michaud]

Cholula's great. Sriracha's great, too. I think the eating of pho with
chopsticks must keep it continually stirred-up, so flavors don't settle.

They usually serve it with lime wedges, which helps control the heat.

St. Augustine has a local pepper (datil peppers) which people grow at home
and prepare as sauces and jellies. Imagine having a local pepper. Like a
little red mascot you can eat & share.

http://augustine.com/article/what-heck-datil-pepper

-M

On Sat, Apr 9, 2016 at 4:11 AM, Allan Carr <allanc25 at gmail.com> wrote:

> We had brought a full soup bowl's worth home which I ate tonight. I
> started by liberally splashing some Cholula (my personal favorite) Mexican
> hot sauce on it. I tasted it, didn't think it was spicy enough, and
> liberally splashed some more.
>
> I loved the delicate flavor as I started. The Cholula really brought out
> flavors from the pho - but it got hotter and hotter as I ate the noodles
> and meat and broth. The Cholula sauce must be heavier than the broth (who
> knew?).
>
>