The Crock Pot Pho Bo (Vietnamese Beef Noodle Soup) was just the tail end of a week of furious cooking. So I'll just blog backwards.
A while back, Canine Cologne of Pink Candles at Ridgemont High had posted a recipe for Guamanian red rice. I've never eaten Guamanian food before and was intrigued by the use of annatto seed powder to color the rice, rather than tomato paste like my Com Do Ca Chua (Vietnamese Tomato Paste Rice). Her secret ingredient, that she learned from an older Guamanian woman, was the use of roasted chicken base paste. Since I couldn't find the chicken paste, I had forgotten all about the recipe until Canine Cologne mailed me a tub. So nice and so unexpected! She had earlier generously sent me gourmet chocolates and handmade earrings!
Canine Cologne used celery leaves and chicken paste in her version. I didn't have any celery on hand, but, since I knew Santos of The Scent of Green Bananas lived in Guam, I checked her blog to see if she had another version. Sauteed bacon and onions, no celery. I had that. So I combined a bit of both recipes for my version. Since the chicken paste can be hard to find, I'd say it's optional. Or you could just roast a chicken and take a spoonful of the congealed juices, which is what it seems like to me. I bet the paste would be great with rice pilaf too.
When I originally made this, I added 2 tblsps of annatto seed to water and microwaved it to get the liquid red like I did with my Crock Pot Bo Kho (Vietnamese Beef Stew). Unfortunately, the rice turned out golden, and not red. So I added 2 tblsps of annatto seed powder and cooked it again and it came out reeeed! Use less if you don't want such a vibrant color.
