Vietnamese Chicken Pho

Soft, silky and delicate rice noodle topped with shredded chicken, crunchy beansprouts and refreshing Thai basil leaves. A soup that is so rich and flavourful with warm aromatic spices...A bowl of Vietnamese Chicken or Beef Pho is surely comforting in this cold weather. I am one of those people who are always craving for Vietnamese Pho whenever the temperature is frigid out there. However, it is a challenge to get myself out of the house...not to mention, I have to bundle up and start my car. The challenge is getting harder when I have a baby to bring along and eating-out is no longer fun. The solution: well, why not make this Vietnamese rice noodle soup right at home?

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 1 Vidalia onion
• 1 knob ginger
• 1/2 bunch of coriander/cilantro
• 1 can chicken broth 
• 2 L water 
• 1 tsp salt
• 2 tbsp fish sauce
• 1 small piece of Chinese rock sugar  
• 1 whole chicken 
• 1 pack of think rice noodle

Spices: 

• 2 star anises
• 2 inch cinnamon stick 
• 2 tsp coriander seeds
• 4 cardamoms
• 2 tbsp cloves
• 2 tsp whole black peppercorns 

Toppings:

• Bean sprouts
• Cilantro
• Thai basil 
• Green onions, sliced thinly
• Lime wedges
• 1 Vidalia onion, sliced thinly
• Sriracha hot sauce
• Hoisin sauce 
• Shredded chicken breast (see recipe)
  

METHOD: 

1. Halve one Vidalia onions (unpeeled) and ginger 
2. Heat up a non-stick pan on high. Place the halved onions and ginger on the pan and cook for 10 to 15 minutes. Rotate the onions and ginger every few minutes to get an even char (do not worry if they get burnt). Remove and place in a stock pot 
3. In the same pan, heat up the spices on medium heat till fragrant. Wrap the spices with a cheese cloth, tie up and place in the stock pot 
4. In a stock pot, add in 2 L of water, 1 can of chicken broth, salt, fish sauce, rock sugar and 1/2 bunch of cilantro 
5. Boil the liquid on high heat. Add in the whole chicken and continue cooking till boil 
6. Once boiled, lower the heat to low-medium heat and simmer for 45 minutes 
7. Using tongs, remove the chicken and place it in a bowl of iced water for 10 to 15 minutes
8. Remove and shred the chicken breast. Return the chicken carcass into the stock pot and simmer gently for another hour 
9. To cook rice noodle: follow the package instructions 
10. To assemble pho: Place the rice noodle in a bowl and top with shredded chicken breast, bean sprouts, Thai basil, cilantro, onion slices and green onions. Ladle soup broth into the bowl
11. Serve with lime wedges, Sriracha and hoisin sauce

Classic Chinese Chow Mein

This classic chow mein only require several main ingredients: noodle, bean sprouts, onion, green onions and seasonings. I love the simplicity of this dish and its flavour should not be undermined. If you want to add in some proteins, you can do so with beef or chicken. The secret of this recipe is similar to the Chinese fried rice. A high heat cooking is required to get the toasty flavour. Thus, I recommend you to lay out all ingredients and seasonings on kitchen counter.

Skill Level: Easy

Serves: 6 

INGREDIENTS:

• 1 pack (454 g/1 lb) chow mein noodle
• 3 L water
• 3 cups bean sprouts
• 1 bunch green onion, cut into 2" length
• 3 cloves of garlic, finely chopped
• 1 onion, sliced
• 3 tbsp soy sauce 
• 1 tbsp oyster sauce (for vegetarian option: you can use vegetarian style "oyster" sauce)
• 1 tbsp dark soy sauce
• 2 tbsp brown sugar
• 6 tbsp cooking oil 
• 4 tbsp water
• white pepper to taste
• toasted sesame seeds for garnishing

 METHOD: 

1. In a pot, boil 3 L of water and cook the noodle for about 2 minutes
2. Drain and rinse the noodle to wash off starch
3. In a wok, heat up cooking oil till smoking hot. Add in onion and garlic, cook till golden brown
4. Stir in green onions and cook for another minute
5. Add in the noodle, all seasonings and 3 tbsp water, stir until uniform. Cook for 5 to 7 minutes
6. Lastly, add in bean sprouts and stir for another 2 minutes
7. Serve with toasted seeds

Quinoa with BBQ Pork

This week does not seem to be moving fast enough and the mild winter here in Ontario makes me want to be out walking the dog and enjoying the weather. So for a quick and easy dinner idea for those evenings that you want to spend more time outside, here is the mighty ancient grain Quinoa (pronounced Kee-Noah) in a super simple recipe. I had left over BBQ Pork, but this recipe works just as well with chicken.


Skill Level : Easy
Serves : 4-6


INGREDIENTS:

• 1 cup uncooked quinoa
• 1 cup water
• 1 cup chicken broth
• 1 cup frozen shelled Edamame (soy beans)
• 1 cup BBQ pork cubed
• 1/2 onion sliced
• salt and pepper to taste

METHOD:

1. Dry roast the quinoa for about 2-3 minutes
2. Add the chicken broth, water and shelled Edamame. Stir well, season, reduce the heat and cover the pot. Allow to cook for ~ 15 minutes until all the liquid has been absorbed, fluff up with a fork.
3. In another pan, saute the onion and then add the BQQ pork. Season and cook, adding a little water or broth to soften the meat.
4. When the pork has warmed through, add it to the cooked quinoa.
5. Serve warm.