Long time, no post. And it's another noodle recipe.
This month's Daring Cooks challenge is bought to you by Jaden of the Steamy Kitchen. Jaden rightly points out that we're not cooking fhow. These delicious spicy and sour noodles are pronounced fuhr? Like you're asking a question. Or fourth tone for those with a sinophone background (I think Vietnamese has more tones than Chinese. This is why I will never, ever learn to speak Vietnamese. Or Cantonese. My understanding is that Cantonese has about a billion tones, and that is one or two more than I care to master). But sorry, I 'm distracting from the noodles!
For Pho, you'll need
2 tbspn whole coriander seeds
2 whole cloves
2 whole star anise
2 litres chicken stock (As clean as you can make it. Don't buy it. That's cheating)
1 whole chicken breast
1 5cm piece of ginger, bruised
1 tblspn sugar
2 tblspn fish sauce
...and some pho noodles. Also called Hor Fun in Chinese. You can buy these already sliced or buy them in a slab and slice them yourself.
For toppings you'll need
sliced red chili
half a finely sliced red onion
Heat a dry fry pan and roast the dry spices until just toasty
Add these to a sauce pan with the rest of the ingredients (I leave the sugar fish sauce until the end to test for seasoning)
simmer for about 20 minutes, or until the chicken is cooked. Skim the liquid regularly to remove any of the scum that forms
remove the chicken, and add fish sauce and sugar to taste
shred or slice the chicken breast
Meanwhile cook the noodles.
Place the noodles in your bowl and strain the broth through a sieve to cover. Arrange the chicken meat on top, add a few drops of chili sauce, and serve with the toppings on a separate plate for everyone to add as they please.
I must say, I've cooked pho before, and eaten it plenty, but this is one of the best recipes I've ever tried anywhere (including Hanoi).
You gotta give it a go!!!
Let It Be Sunday, 180!
1 day ago