Pho Ga with Cilantro or Anise Stock

  • strict warning: Non-static method view::load() should not be called statically in /var/www/mgoblog/sites/all/modules/views/views.module on line 906.
  • strict warning: Declaration of views_handler_argument::init() should be compatible with views_handler::init(&$view, $options) in /var/www/mgoblog/sites/all/modules/views/handlers/views_handler_argument.inc on line 32.
  • strict warning: Declaration of views_handler_filter::options_validate() should be compatible with views_handler::options_validate($form, &$form_state) in /var/www/mgoblog/sites/all/modules/views/handlers/views_handler_filter.inc on line 26.
  • strict warning: Declaration of views_handler_filter::options_submit() should be compatible with views_handler::options_submit($form, &$form_state) in /var/www/mgoblog/sites/all/modules/views/handlers/views_handler_filter.inc on line 26.
  • strict warning: Declaration of views_handler_filter_boolean_operator::value_validate() should be compatible with views_handler_filter::value_validate($form, &$form_state) in /var/www/mgoblog/sites/all/modules/views/handlers/views_handler_filter_boolean_operator.inc on line 13.

The bottom left is the lighter cilantro broth; the upper right has the more heavily-spiced anise & clove broth

If I had to pick just one of the international varieties of chicken soup to eat for the rest of my life, I’d probably pick phở  (pronounced “fuh”). Phở doesn’t always involve chicken; in fact, phở bò, with beef, is probably the most popular version. But phở gà is the one I crave when I’m feeling sick or sad or anxious. I think the reason I like phở better than all the other cure-for-what-ails-you chicken soups out there is its tangy, spicy edge. It has all the familiar comforts of chicken noodle soup plus the sweet heat of charred ginger and bite of lime and freshness of basil and kick from hot chilis and crunch of bean sprouts, all in perfect balance.

I’m sure dissertation stress is probably the main reason I’m on such a chicken stock kick lately. But another part of it is that although stock is time-consuming, it’s not too labor intensive. With just five minutes of work here and ten minutes of work there, I end up with the something that feels like really nourishing homemade food.

Plus, once you’ve got the stock made, phở is an almost-instant meal. All you have to do is soften some rice noodles in hot water and put them in a bowl with some cooked meat (or a substitute) and greens. Heat the stock to a simmer and pour it on top. Garnish with bean sprouts, lime, basil or cilantro, green onions, and as much rooster sauce as you like. If you combine the garnishes into a little salad, you can keep it in the fridge along with separate containers of chopped, cooked meat and greens, and then each serving of phở takes less time to prepare than a bowl of instant ramen.

noodles, chicken, shredded bok choy & a few thin slices of onion

add stock, garnish as desired; voila: pho

Do the prep on a weekend and you can feast on rich, spicy, tangy, steamy phở at a moment’s notice anytime that week. If you make two batches of stock at once, which only takes a tiny bit more effort than making one batch, you can freeze anything you won’t eat immediately in pint jars or 2-cup tupperware containers, which are perfect single-serving sizes for any future phở needs.

Another fun thing you can do if you make two versions of the stock at once is play with the flavor profiles. Last weekend, I made one batch with cilantro and coriander and one with anise, cloves, and cinnamon. Both were great. The cilantro version was grassy and bright, and the anise one had rich, elusive layers of spice. In addition to using a whole chicken for each batch of stock, I also used turkey necks and chicken feet—about a pound  of each in each batch. That dramatically increases the collagen content, so after 8 hours of simmering, it was rich enough to become a solid gel in the refrigerator. 

anise stock, just after adding all the spices

Chicken and Star Anise Jell-O!

If you’re not quite up to making the stock from scratch, you can improve a canned stock or even diluted bouillon by simmering it for an hour or so with a big piece of smashed ginger and the same spices or herbs (anise/cloves/cinnamon or coriander/cilantro).

Pro tip: A friend of mine tells me that Tsingtao is an excellent pairing for pho. Although he was talking about phở bò, the chicken version has same kind of spicy, savory, multi-layered flavor thing going on, which I think would certainly complement a pilsner in that addictive refreshing light beer + spicy food way.

Also, I am totally proud of myself that I refrained from making in any stupid phonetic jokes (okay, groan, but even that’s a homonym not homophone!). Recipe below.

At least it doesnt's start with "Mother" new head asplode text! "PPPPPPHHHHHHHHHHOOOOOOOOO..."

 

Recipe: Phở Gà (adapted from Viet World Kitchen)
(serves 6-8)

Ingredients:

  • One batch whole chicken stock (either the traditional pho or lighter pho variations) or 3-4 quarts canned stock or bouillon, simmered with ginger and either 2 T. toasted coriander and a bunch of cilantro or 5-7 star anise, a cinnamon stick, and 1 t. whole cloves for an hour
  • 4-5 cups cooked chicken meat
  • 2 lbs rice stick noodles
  • 4 cups baby bok choy, or other greens juiced limes, jalapeno because the market was out of serranos, the rest of the garnishes arleady in the bowl
  • 1 yellow onion

Garnishes:

  • 3 cups mung bean sprouts
  • 2 limes
  • 2 serrano chilis
  • 1 bunch green onions, green part only
  • 1/4 cup basil or cilantro
  • 1 Tablespoon sesame oil
  • rooster sauce (optional)

Method:

1. Slice the onion paper thin and soak in warm water for 10-15 minutes (to take away the bite).

safety glove works better for me than the mandoline guard; I think of it as my kitchen chain-mail

2. Roughly chop the bok choy (I used a mandoline for this, too, to get thin slices of the tough parts & shred the green tops)

3. Juice the limes, dice the chilis, dice the green part of the green onions (reserve the whites for another use or poach gently in the stock and serve with the soup), and roughly chop the basil or cilantro. Combine with the bean sprouts and sesame oil and toss to combine. Alternatively, quarter the limes and put all the garnishes out in separate bowls for people to add as desired.

4. Boil a few cups of water and submerge the rice stick noodles for 15 seconds to a minute—just until softened.

5. Heat 2 cups of stock per serving until it’s steaming and prepare the bowls: place individual portions of noodles, chicken, and bok choy in each bowl. Rinse the onion and add just a few thin slices to each bowl.

6. Pour the steaming stock into the bowl, and garnish with the bean sprout salad and rooster sauce.

steam condensing on the sides of the bowl

Hard to resist my continued addiction to Bun Bo Hue

But I do need to hurry up and get some pho sometime. This might be the right way to go about it, as I have no recipe for BBH.

google is magic

CIMB Group, Malaysia's net

CIMB Group, Malaysia's net profit has reached RM 633 million which is a great achievement. That was a very interesting and informative post verona, thanks for your contribution.
Agen Texas Online Indonesia Terpercaya | MobilSedan COrolla

Giving a memorable speech

Giving a memorable speech obliges the deliverer to wake the guest’s curiosity by means of adding a good humor in it. Nevertheless, don't insult anyone with your jokes in order to avoid chaos in your speech and for the event. What’s more that you ought to note of is that the father of the groom wedding speech should be carefully prepared. This can be achieved by being attentive to the previous speaker and be very careful not to repeat what has been said. In addition, your speech must be clearly delivered and relatable for everybody. You can read more on my friends' blog fatherofthegroomspeeches.webs.com .

Great, great writing. "If You

Great, great writing. "If You Want to Be An Informed Consumer, Act Like It"
Thanks for putting this together, I will be directing others here...

is bubblegum casting legitimate

It has all the familiar

It has all the familiar comforts of chicken noodle soup plus the sweet heat of charred ginger and bite of lime and freshness of basil and kick from hot chilis and crunch of bean sprouts, all in perfect balance.
hackear facebook

Where's the Hosin sauce?

Where's the Hosin sauce? That should accompany the Srirachi as a garnish.

Funny to see the hangul

Funny to see the hangul (korean) sign translated as "vietnamese restaurant" although 국수 is probably at least as authentic as a white girl's noodles.

I have heard about this

I have heard about this amazing chicken soup Ph?. But i didn't know that Ph? doesn’t always involve chicken. That was really new to me. I always order that when I am eating dinner out. Thank you for sharing. Regards

cool laptop stickers

When you have already made

When you have already made the mother of the bride speech you are going to deliver, then make certain that you practice it as much as you can. By doing this, you'll be able to remember the whole content of your speech and also prevent forgetting any portions of it. To help make thing simpler, only try to remember the speech by way of its composition structure. Quite often, almost all mothers, when requested to stand in front of the guests get so anxious. That is the primary reason why you should practice delivering your speech over and over again.

This is such a beautiful

This is such a beautiful dish. I sure want to make something like this. I'll gather all the ingredients and make one later. - Adam LaFavre

kate when you would be feeling low, recgnize what i told u?

ronnie when you would be feeling bad, recgnize when i told u? oeiwnjdfk

kate when you would be feeling low, recgnize what i told u?

ronnie when you would be feeling bad, recgnize when i told u? oeiwnjdfk

On the table it looks so

On the table it looks so nice, I really like it!
yachtbooker

Post new comment

The content of this field is kept private and will not be shown publicly.