In 2013, after we finished our second peach season, we took off on a five-month trip around the world, including six weeks in India. We zigzagged across the country, starting in Kolkata and ending in New Delhi, with a visit to Nepal along the way. One evening, on a rooftop in the northern city of Varanasi, we ate a peanut salad that we still think about to this day. Creating one for this cookbook felt special—a nod to that extraordinary trip and something that we really wanted to get right. We think we did. The Thai chile and basil, which can be found at your local Asian market; the fish sauce, which contributes complex salty flavors to the dish; the fresh fruits tumbled together with the crunch of peanuts—this is the magic you long for in a summery side dish.
Depending on your pho philosophy, you can go super-simple or ornate with the tabletop pho garnishes. I keep things easy with regular spearmint (húng) from my garden and chiles that I’ve purchased or grown at home. Conventional limes can be bracing and take over pho flavors, so I prefer the Garlic Vinegar on page 106 for a light tang; ripe (yellow) Bearss lime and Meyer lemon are good, too. During the warmer months, I’ll add Thai basil (hung quế) because it’s at its peak- ditto for a type of spicy mint (hung cay) sold at Viet markets. When I’m in the mood for bean sprouts, I’ll buy superfresh ones and blanch them to mellow their flavor and texture.