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omnomnomThis was dinner tonight. I sort of made it up based on a couple of pho recipes I looked at, modified to fit the time I had available. It was extraordinarily tasty. My quantities may not be your quantities; I wanted plenty extra for Osirus to have as leftovers - he is under the weather and will benefit from soup this week. This made a LOT of soup.
Ingredients:
8 cups (or less) Chicken broth
2 bone-in chicken breasts
2 Tbsp fish sauce
1 Tbsp whole coriander
2 slices fresh ginger, 1/4 inch thick
Pad Thai noodles or other rice noodles
1 small red bell pepper
1 small zucchini
1 small yellow summer squash
6 or 7 green onions
A quantity of fresh bean sprouts that makes you happy
Place chicken breasts in large pot or Dutch oven, add fish sauce, add broth to just cover. Put the coriander and ginger into a tea ball or cheesecloth sack (I actually used a T-Sac) and dangle it in the broth. Bring to a simmer, and poach the chicken (very light simmer) until it's just barely done, probably about 20 minutes. (Don't cook it on high, the chicken will dry out and you will be sad.) Remove the chicken and set it aside to cool for a bit. Add the rest of the broth and get it simmering with the coriander and ginger still in it.
While you're waiting for the chicken to cook, check the cooking directions on your noodles and get those going. I usually get a pot of water almost to the boil, turn it off, dump in the noodles, and let them sit for about 15 minutes covered. (Stir them a few times so they don't clump.) When they reach your preferred consistency, drain and rinse them, and cover again so they don't dry out.
Now the veggies: You want fairly small pieces which will cook at about the same rate. Core, quarter, and thinly slice the pepper. I have a lovely mandoline with a julienne blade which I used on the squashes, if you don't have one just cut them into small sticks or thin slices. Cut the white ends off the onions and throw them in the broth if you want, finely chop the greens for garnish. Bean sprouts don't really need much prep, you can rinse them if you want.
When all the veggies are cut up, take the cooked chicken off the bones and shred or chop it into pieces that will fit on a spoon. Now you are ready to start the final step. Remove the coriander and ginger from the broth and discard. Make sure the broth is still simmering and add the veggies in the order of how cooked you want them (like if you want the sprouts very crunchy add them last). Wait until it simmers again and then add the chicken. When the veggies are cooked to your satisfaction, you're done!
Serve over rice noodles in deep bowls. Don't forget the green onions for garnish!
Ingredients:
8 cups (or less) Chicken broth
2 bone-in chicken breasts
2 Tbsp fish sauce
1 Tbsp whole coriander
2 slices fresh ginger, 1/4 inch thick
Pad Thai noodles or other rice noodles
1 small red bell pepper
1 small zucchini
1 small yellow summer squash
6 or 7 green onions
A quantity of fresh bean sprouts that makes you happy
Place chicken breasts in large pot or Dutch oven, add fish sauce, add broth to just cover. Put the coriander and ginger into a tea ball or cheesecloth sack (I actually used a T-Sac) and dangle it in the broth. Bring to a simmer, and poach the chicken (very light simmer) until it's just barely done, probably about 20 minutes. (Don't cook it on high, the chicken will dry out and you will be sad.) Remove the chicken and set it aside to cool for a bit. Add the rest of the broth and get it simmering with the coriander and ginger still in it.
While you're waiting for the chicken to cook, check the cooking directions on your noodles and get those going. I usually get a pot of water almost to the boil, turn it off, dump in the noodles, and let them sit for about 15 minutes covered. (Stir them a few times so they don't clump.) When they reach your preferred consistency, drain and rinse them, and cover again so they don't dry out.
Now the veggies: You want fairly small pieces which will cook at about the same rate. Core, quarter, and thinly slice the pepper. I have a lovely mandoline with a julienne blade which I used on the squashes, if you don't have one just cut them into small sticks or thin slices. Cut the white ends off the onions and throw them in the broth if you want, finely chop the greens for garnish. Bean sprouts don't really need much prep, you can rinse them if you want.
When all the veggies are cut up, take the cooked chicken off the bones and shred or chop it into pieces that will fit on a spoon. Now you are ready to start the final step. Remove the coriander and ginger from the broth and discard. Make sure the broth is still simmering and add the veggies in the order of how cooked you want them (like if you want the sprouts very crunchy add them last). Wait until it simmers again and then add the chicken. When the veggies are cooked to your satisfaction, you're done!
Serve over rice noodles in deep bowls. Don't forget the green onions for garnish!
no subject
on 2011-04-05 03:06 am (UTC)no subject
on 2011-04-05 11:25 am (UTC)no subject
on 2011-04-05 03:18 am (UTC)no subject
on 2011-04-05 08:24 am (UTC)no subject
on 2011-04-05 11:24 am (UTC)no subject
on 2011-04-05 12:40 pm (UTC)no subject
on 2011-04-05 10:19 pm (UTC)no subject
on 2011-04-05 10:28 pm (UTC)Also I am jealous of multiple pho shops. We have one.
no subject
on 2011-04-05 10:41 pm (UTC)(In some supermarkets they're selling hydroponicly grown lettuce that hasn't been plucked, merely lifted from its solution with root ball entire. I think that would be a cool way to sell cilantro, as it might last a little longer.)
no subject
on 2011-04-05 09:39 pm (UTC)no subject
on 2011-04-05 10:28 pm (UTC)