Why hello there. I do apologize for not writing in such a long time, as I'm sure you've missed me. I'm currently sitting out on my balcony sipping coffee while soaking up some much needed rays. It's hard to not be outside when the weather is good, which usually keeps me from my computer. I've also recently come across employment this past month (!!!), and as you could imagine, the last thing I want to do after being on a computer all day is come home and sit on my laptop. However, I'll try to be better at posting, especially since there is so much going on these days.
Before I begin talking about my mouthwatering soup recipe, I'd like to first send out my thoughts to those affected by the recent tragedy in Boston. As many of you know, MB was born and raised there, we also have many college friends residing in the Bean Town and this past week has been full of nerve racking texts, calls, and facebook updates. I am happy to report that everyone we know is safe and accounted for, but for those families who are less fortunate, my heart goes out to you. Stay Boston Strong.
It has been a while since I've written, but it's been even longer since I've posted any recipes. The recipe I am about to post is great for several reasons. Number one, it falls under my favorite category of eats, South East Asian food. However, if you are nervous about this type of food, fear not, there aren't any crazy ingredients and it is super simple to make. Every culture has it's comfort food, and pho (usually has the little question mark above the '"o" but it's too early to figure out how to add that) is definitely a Vietnamese staple. Traditionally pho is made with an oxtail broth, but this version is made with chicken, making it more like a cold-busting chicken noodle soup we all know and love. I also love this recipe because it is simple, and therefore friendly to those picky eaters out there.
An interesting pho fact: it's actually a breakfast food! Many pho joints are popping up all over the US and are typically open as lunch/dinner joints. I'll never forget waking up in Vietnam and heading out as the heat begins to rise. We would plop down at the busiest street side stall we could find and order a tasty bowl of pho. While slurping up all the goodness we'd watch people go about their daily commute, stopping on the motorbikes by the side of the road for a bowl. All of this amazing food is available for less than 25 cents a person (and we probably overpaid). Makes it tough to step foot into a restaurant serving the stuff in the US, which is why I made my own.
One last thing before I begin, I've adapted this recipe from the Cook's Illustrated Cookbook book I keep on raving about pictured below. This recipe will easily feed four people. If you are cooking for one you can cut the recipe in half, or make the full recipe and freeze the soup for a rainy day! Recipe after the break!
Before I begin talking about my mouthwatering soup recipe, I'd like to first send out my thoughts to those affected by the recent tragedy in Boston. As many of you know, MB was born and raised there, we also have many college friends residing in the Bean Town and this past week has been full of nerve racking texts, calls, and facebook updates. I am happy to report that everyone we know is safe and accounted for, but for those families who are less fortunate, my heart goes out to you. Stay Boston Strong.
It has been a while since I've written, but it's been even longer since I've posted any recipes. The recipe I am about to post is great for several reasons. Number one, it falls under my favorite category of eats, South East Asian food. However, if you are nervous about this type of food, fear not, there aren't any crazy ingredients and it is super simple to make. Every culture has it's comfort food, and pho (usually has the little question mark above the '"o" but it's too early to figure out how to add that) is definitely a Vietnamese staple. Traditionally pho is made with an oxtail broth, but this version is made with chicken, making it more like a cold-busting chicken noodle soup we all know and love. I also love this recipe because it is simple, and therefore friendly to those picky eaters out there.
An interesting pho fact: it's actually a breakfast food! Many pho joints are popping up all over the US and are typically open as lunch/dinner joints. I'll never forget waking up in Vietnam and heading out as the heat begins to rise. We would plop down at the busiest street side stall we could find and order a tasty bowl of pho. While slurping up all the goodness we'd watch people go about their daily commute, stopping on the motorbikes by the side of the road for a bowl. All of this amazing food is available for less than 25 cents a person (and we probably overpaid). Makes it tough to step foot into a restaurant serving the stuff in the US, which is why I made my own.
One last thing before I begin, I've adapted this recipe from the Cook's Illustrated Cookbook book I keep on raving about pictured below. This recipe will easily feed four people. If you are cooking for one you can cut the recipe in half, or make the full recipe and freeze the soup for a rainy day! Recipe after the break!
What You'll Need
NOODLES
8 oz of wide rice noodles. I had udon noodles lying around, so I used 'em. Udon noodles are Japanese so if you are going for a more authentic noodle, use the rice noodles.
BROTH AND CHICKEN
5 cups of low-sodium chicken broth
12 oz of chicken thighs. I used skin-on, bone-in thighs for more flavor, but feel free to use whatever you'd like.
4 garlic cloves - peeled and smashed. To smash garlic simply take the butt of your knife (the non sharp end!) and smash the garlic until it is smashed up a bit.
1 2-in piece of fresh ginger, peeled and cut into 1/8th inch rounds. I had some extra pre-minced ginger lying around, so I just used this.
2 star anise pods. Don't have star anise? No problem, Chinese five spice, or even fennel seeds are a good substitute.
3 tbs of fish sauce
1 tbs of soy sauce
2 tsp of sugar
Salt to taste
VEGGIES
4 cups of shredded napa cabbage or about 1/2 a head
2 scallions, chopped
1/2 cup of fresh mint.
1/2 cup of fresh cilantro. **instead of mint and cilantro, you can use fresh Thai basil...yum!)
lime wedges
Sriracha sauce, or any kind of Asian-style hot sauce (Thai Lingams is also excellent). optional.
What to do:
1. If you are using uncooked noodles (ie NOT udon, I'll say where to add cooked noodles if you are using them) - bring 4 quarts water to boil in a large pot. Off-heat add the noodles and let them sit until tender approx. 10-15 mins. Drain and distribute among bowls.
2. While the water is boiling or your noodles are sitting bring all ingredients for the broth to a boil in a medium saucepan (medium sized pot with a handle) over medium-high heat. Next, reduce heat to a simmer (just below boiling point) and partially cover for 10-15 mins or until chicken is cooked through. NOTE: chicken on the bone takes longer to cook!
3. Remove the chicken with a slotted spoon and set aside to let cool. You can let the broth mixture continue to simmer. Wait about 10 mins until you can handle the chicken, then cut into thin pieces, discarding the bones. You can also rip the chicken from the bone with your hands if you feel like getting messy.
4. Strain the broth through a fine strainer, I just used a regular strainer and it worked just fine. IF YOU ARE USING UDON OR PRE-COOKED NOODLES...distribute the noodles to bowls at this point. If you are planning to have leftovers, just add the extra noodles right before you transfer the leftovers to storage containers.
5. Add the veggies to the bowls with the noodles then pour the broth over the noodles. Garnish with mint, cilantro, and squeeze the lime juice over the soup. If you like your food spicy, go ahead and add some hot sauce and stir before eating.
Absolutely amazing!
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| Don't worry if your chicken was cooked on the bone and looks like this, it's flavor! |
Happy eating!
-M
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