Pho Soup and Mung Bean Sproute & Mint with Sake

Last night we had a light supper of a nice tasty Pho soup - Vietnamese Pho base in water with thin slices of beef round and glass noodles, accompanied with bean sprouts, mint leaves and fish sauce with hot chiles. We had two leftover partial bottles of sake with the Pho Soup - a Mu Junmai Daiginjo and a Kiku Sui Junmai Ginjo; both were very good with the soup; the Kiki Sui was a bit coarser than the Mu, which was rich and very good.

Then for dessert we had slices of a ripe Bosc pear with two grappas - a slightly hot Banfi Grappa di Montacino and a smooth wood-aged Badia a Coltibuono Grappa di Sangiovese; while watching via TiVo, a concert of the San Francisco Symphony celebrating Jewish heritage.

What was the source of the Pho base? I have to make my own.

I got it at Ta-Lin in Albuquerque. The maker is NR Instant Produce Ltd. It was our second jar.