This Week's Meals (1/4): Pho
Mmmmmmmmmm...dangerous that I know how to make this, so now I can have it whenever I want. The recipe calls for lemon juice, but I tend to use lime.
# Chicken Pho Soup
Personal Trainer: Cooking
1.0 pound boneless chicken thigh
12.0 ounces rice noodles
2.5 quarts chicken stock
6.0 tbsp fish sauce
1.0 tbsp lemon juice
1.5 tsp sugar
6.5 oz bean sprouts
3.0 leaves red-leaf lettuce
9.0 sprigs cilantro
1.5 None green onion
3.0 None shallots
6.0 None lemon wedges
1 - Put water in a saucepan and warm it on the stove until it's lukewarm.
2 - Net put the rice noodles in the mixing bowl and add the lukewarm water.
3 - Leave the rice noodles to stand for about thirty minutes.
4 - Pour the chicken stock into a saucepan.
5 - Place the pan over the heat and bring the stock to a boil. Then add the chicken.
6 - When the stock returns to a boil, reduce to low heat and simmer for about 20 minutes without letting it boil.
7 - Turn off the heat, remove the pan from the stove and leave the chicken in the soup to cool.
8 - Drain the water off the noodles with the sieve.
9 - Put some water in a bowl and wash the bean sprouts.
10 - Remove the roots from the bean sprouts.
11 - Peel the shallots.
12 - Thinly slice the peeled shallots lengthwise.
13 - Remove and discard the roots of the green onions, then cut the green onions into thin rings.
14 - Slice the red lettuce leaves crosswise into 1/2 inch strips.
15 - Next, roughly chop the cilantro.
16 - Take out the chicken from the soup and cut it into 1/3 inch slices. Leave the soup as it is for now.
17 - Place the soup back on the stove and bring it to a boil.
18 - Add the fish sauce and the lemon juice to the soup.
19 - Next add the sugar, turn off the heat and remove the pan from the stove.
20 - Put plenty of water in a saucepan and bring it to a boil.
21 - Put the soaked noodles in the pan, and boil them for 30 seconds until soft.
22 - Drain off the water from the noodles with a sieve.
23 - Place the pan with the soup over moderate heat and bring the soup to a brief boil.
24 - Put individual portions of noodles unto serving bowls and pour the hot soup over them.
25 - Top the noodles wit the red lettuce, bean sprouts, chicken and shallot.
26 - Garnish with green onions, cilantro and a wedge of lemon.
