The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.
I was SO excited to learn that the challenge for October was Pho: I LOVE Pho, but have never made it. You can't imagine how incredibly simple this recipe is. I followed the recipe to a t other than an addition of a carrot (looking back on it, I also should have added some basil).
For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)
Accompaniments:
2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice
Directions:
To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
Prepare the noodles as per directions on the package. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.
LOVED IT!
I was SO excited to learn that the challenge for October was Pho: I LOVE Pho, but have never made it. You can't imagine how incredibly simple this recipe is. I followed the recipe to a t other than an addition of a carrot (looking back on it, I also should have added some basil).
For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)
Accompaniments:
2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice
Directions:
To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
Prepare the noodles as per directions on the package. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.
LOVED IT!
19 comments:
Pfft. just typical me... I enter a comment and then close the window so fast that I don't think it saved... Anyway, I was saying that I totally loved this dish too. And so easy it was too! Lovely..
I've never had this dish, but I love the way it looks (and that it happens to be quite healthy is kinda good too ).
Looks terrific! Carrots would be a wonderful addition to this soup!
You did a great job. Unfortunately mine didn't come out great but I am really looking forward to a more successful 2nd try.
i just got the steamy kitchen cookbook! like...10 minutes ago! the pho looks amazing - just perfect for these cold, rainy night.i'll try this with veggie stock and tofu!
You did a great job with this challenge. Kudos.
Great job! Your pho looks great!
Looks great. I've never tried making it at home before either. Think I might have to give it a go now ;)
I really love pho and this is also the first time I made it by myself...congratulations, yours looks so yummy!
PHO-nomenal!! I just can't quit. Glad you loved this as much as I did!
Photo is absolutely outstanding! Pho looks delicious, I am craving for one right now :-)
Regards
Kris
you did a great job, your pho looks delicious and really nicely presented, love that lemon wedge at the rim :)
I like pho, specially with the weather that we are experiencing now...nothing like a hot bowl of pho...your looks delicious, great presesntation :-)
I love Pho with those crunchy bean sprouts..
Yum!! Your pho looks absolutely perfect! I totally want some now =D.
OK...now that looks so nice....I need to try it again. I did like how fast and easy it was to prepare, so it won't be difficult to try again:)
Olga, beeyootiful Pho and PHOtographs! My mouth is watering and now I want to make it again :)
Great job! Your pho looks amazing! I want to make more asap!
I'm definately going to try this. I went for Pho for the first time about a month ago and loved it. When asking questions, I was told that the broth was made from oxtail. At that time I thought it would probably be just fine with chicken broth.
Post a Comment