Tuesday, January 13, 2015

{easy} Pho

If you've never had Pho, you're missing out. It's a Vietnamese noodle soup, and is essentially a glorified sophisticated version of ramen noodles. I think we had every Pho joint mapped out in the greater Phoenix area, we could never get tired of it. And my sister-in-law happens to make the best pho around. Whenever it was her turn to host a family dinner we would always request this and every last noodle would be slurped down. I finally decided to make it myself and it was an all day affair. Boiling a whole chicken all day and buying ingredients I would most likely never use again, like ox tail and fish sauce. After that one time event I left the Pho making to her. But recently I came across this Asian Noodle Soup recipe and was so excited because although it might not be quite as authentic, this cheater's version is so much quicker to make and still tastes amazing (and I didn't even have to buy questionable ingredients)! It is the perfect base, but the true art of the Pho is the way you "bang" it, meaning what condiments you put in it. Or it is delicious just the way it is, you decide!

1 tbsp sesame oil
4 bok choy leaves, chopped (separate white and green pieces)
2 carrots, peeled and thinly sliced
2 cloves garlic, minced
1 Tbs minced fresh ginger
7 cups chicken broth
2 Tbs soy sauce
2 Tbs rice vinegar
½ C green onions, sliced
1 8 oz package rice noodles (about the width of linguine)
1-2 chicken breasts
1 Tbs olive oil
Optional condiments: Hoisin Sauce, Sriracha Sauce, Fish sauce, soy sauce, lime wedges/lime juice, bean sprouts, thai basil, cilantro

Heat olive oil in skillet and cook chicken until no longer pink. Shred into large chunks and set aside (technically you're supposed to boil the chicken in the broth, but I prefer the taste and texture when it's cooked on the skillet, but it's up to you). In a large stock pot, heat sesame oil over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer. Add broth, water, soy sauce, chicken. and uncooked noodles. Cook 6 minutes, separating noodles as they cook. Stir in green onions and green pieces of bok choy. Cook 2-3 minutes longer.Turn off heat, stir in rice vinegar, and serve immediately with desired condiments.

*Source: The Weary Chef

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