When I was younger, I had a higher tolerance for alcohol. I could drink until getting drunk without getting sick. But these days (in my 30’s), it is impossible for me to get drunk without getting sick, -painfully sick. I mean making you hate life-body in pain-puke your guts out-SICK! Going over the “happily-buzzed” level just doesn’t seem to agree with me anymore. I can drink a few cocktails and maybe a bottle (the dessert wine bottles usually contain very low mL anyway) of low alkie contented dessert wines. That is my limit these days. I stop drinking after that. I know that when I go over my “happily buzzed” moment, I need to stop…or I’ll pay for it later that night, or even worse, the morning after. Yikes! You know what I totally need after drinking? Haejangguk!
For me, my favorite haejangguk is pho. The morning after a night of boozing, my body craves and needs pho. My upset stomach, pounding headache, and dehydrated-alcohol-filled system seem to be soothed and warmed after a nice bowl of pho. Even with my “happily buzzed” point, the next morning, I always need haejangguk. After getting “happily buzzed”, I’m not totally feeling hungover, but I’m feeling umm “happily hungover”?? “Happily hungover” without the unbearable pain! But I do feel the uncomfortable dehydration more than anything with “happily hungover”. And pho comes to the rescue. I always get the exact same pho with the exact same stuff, -rare steak and brisket, bean sprouts, Thai basil, extra lime, cilantro, jalapenos, Hoisin Sauce, and Sriracha. I have been eating pho the same way for years. I’ve never really been intrigued to try any different types of pho. Why change what is already sufficiently satiating? I am a creature of habit in that sense.