One of my favourite foods is Vietnamese Pho! Its also really easy to make at home, I like making soup because I can basically just throw in vegetables and spices willy-nilly until I get the taste just right! This is my made up recipie for fridge-pho! Soup is great for using up everything in the fridge.
HOW TO MAKE HOMEMADE CHICKEN PHO:
- Fill a large pot half full of water, use the carcass of a rotisserie chicken to make your soup base. Boil chicken bones, dice up one large white/yellow onion, one clove garlic, and peeled ginger root (about the size of the tip of your thumb) add a package of Chicken boullion and 1 TBSP sea salt, allow this to boil for ~30 minutes or until chicken is falling off the bones.
- Pour soup mixture through a strainer, use tongs to pick out all the chicken bones and cartilage- keep the meat and onions.
- Continue boiling soup broth on low heat. Chop carrots, green onions, snow peas, baby bok choy, jalapeno pepper and what ever other vegetables you fancy. Carrots take the longest to cook so add those first, working your way backwards by cooking time, snow peas and bok choy take hardly any time at all. Add the bean sprouts last, just before the noodles go in.
- Boil ~3 cups of water in a kettle. Using the tray from the chicken (dont wash it out, there will be gelatin stuck to the bottom that will add lots of flavor) unwrap the rice noodles and place in the tray, sprinkle a second package of chicken bouillon seasoning over top, then pour boiling water over top and let sit until noodles are soft.
- Add 2 TBSP each of oyster and hoisin sauce to the noodles and broth, then combine with the vegetable soup base, boil for 2 more minutes, stirring constantly and enjoy steaming hot!
- Chicken can easily be substituted for beef, traditionally beef would be sliced thinly and cooked in the boiling broth, but I like to fry it with onions, garlic and ginger to brown it, and to get more flavor for the stock. Once its browned, then add the water and follow steps two through five.
Pho is best served fresh (it does keep but the noodles get soggy) and this makes a HUGE batch. Invite some friends over and dazzle them with your culinary skills, they will thank you pho sho.
xoxo, aiyana jane