Like many, I’ve been in a post-holiday slump. Endless days of cooking, baking and eating rich, heavy dishes have left me apathetic about food. Want lunch? Pour some milk over a bowl of Cheerios and dig in. Yeah, I’ve felt that uninspired. Since I can’t live on dry, oat cereal alone, I’ve turned to a delicate dish favored by my husband’s Vietnamese step-father, pho. Part soup, part entree, this Vietnamese specialty boasts of clean flavors, fresh ingredients and satisfying portions. Pho’s wholesome simplicity and ease of preparation make it a wonderful antidote to the food funk into which I’ve slipped. Pho begins with a clear stock made from beef, chicken or pork, water and a bouquet garni. Cooks pour the heated stock into bowls filled with blanched rice noodles, strips of meat or fish and sliced spring onions. To this they may add mint, cilantro, bean sprouts and/or chilis. To add a little zing, they may serve pho with a splash of lime juice or fish sauce or dab of chili paste. Appetizing and light, …