Very Inphomative

Of course, the egullet people were quick to jump on my question about pho meatballs, which, I learned, are made in the kitchen and not in the cow. The texture apparently comes from the inclusion of things like tendon and various starches. The most recent and informative response to my egullet post came from a woman named Andrea, who hosts a website on Vietnamese cooking. I look forward to trying some of the recipes on there, as they'll give me a way to use up some more of the lemongrass in the garden.