
Backwoods Gourmet in the Boundary Waters Canoe Area

Dinner

Breakfast
From Cover Artist Xee Reiter...
On our fourth trip together to The BWCA (Boundary Waters Canoe Area), I documented our meals in my sketchbook using watercolor and ink. My husband Nate is an avid outdoorsman, and I am a child of immigrant parents equipped with survivalist skills. Together we make an excellent team out in the wild. Prepping and cooking our meals is one of my favorite activities when we go camping. While I'll settle for an MRE (Meal Ready to Eat) for the sake of convenience, I do enjoy putting my culinary skills to use otherwise.
On this trip I made what I call my "Backwoods Pho." Pho is the National dish of Vietnam and surrounding countries and cultures of Southeastern Asia have their own versions. I make it at home at least twice a week. Sometimes I make the long version where the bone broth simmers for hours and then there are times when I opt for a shortcut version.
The basic components of pho are aromatic broth, protein, rice noodles, and herbs. We have to pack light, so I had to be strategic about the ingredients. For my Backwoods Pho, I used instant rice noodle packs you can find in the Asian aisle and a beef bouillon base I pre-mixed with star anise, cinnamon, cardamom, and coriander seeds. The protein is beef jerky, which I made ahead as well, and it adds another depth of flavor to the broth as it reconstitutes. All it requires is boiling water and garnishing the soup with green onions, cilantro, and lime. It's like bringing a little of home to the outdoors.