Monday, November 3, 2014

Fe Fi Pho Fun -or- Vietnamese Noode Soup: Pho

Vietnamese Noodle Soup
For the Chicken:
1 1/2  pounds  boneless, skinless Chicken Breast
3  Stalks  Lemongrass, white part only
1/2  Cup  Onion (about 1/4 of a large Onion)
2  cloves  Garlic
1  teaspoon  Kosher Salt
1  teaspoon  Sugar
1/2  teaspoon  Chinese 5-Spice
1/4  Cup  Oil
For the Broth:
4  Cups  Beef Broth
1  Cup  Water
3/4  of an Onion, quartered (this would be the remainder of the Onion from the Chicken Marinade)
3  2-inch pieces  Lemongrass (this would be the remainder of the Lemongrass)
1  teaspoon  Chinese 5-Spice
4  cloves Garlic, crushed
2  Tablespoons  Fish Sauce
For the Veggies:
Sliced Red Bell Pepper
Halved Slices of English Cucumber
Shredded Daikon Radish (or red radish, if you can't find Daikon, which is sweeter)
Fresh Basil Leaves
Lime Wedges
For the Nuoc Cham Dressing:
1/4  Cup  Fresh Lime Juice
1  Tablespoon  Fish Sauce
2  Tablespoons  Water
1  Tablespoon Sugar
1  Red Chili, thinly sliced

8  ounces  Maifun Noodles  (Chinese Rice Noodles), cooked according to package directions--if there are no directions, boil for 2-3 minutes immediately before serving; drain and place in bowls
Frozen Packaged  Egg Rolls, baked according to package directions
Lime Wedges, for squeezing over Pho, as desired

For the Chicken:
Chop the Lemongrass into 1/4- to 1/2-inch pieces.  Lemongrass is very fibrous, and I didn't chop mine fine enough--the children kept thinking there were hairs on their chicken!  In a food processor, mince together the Lemongrass, Onion, Garlic, Salt, Sugar, Chinese 5-Spice, and Oil.  It should end up looking almost like a tuna salad mix.  Thickly spread this over the Chicken and allow it to marinate in the refrigerator for a minimum of 30 minutes, or up to 24 hours.  Grill on BBQ or on an indoor grill pan; chop into bite-size pieces.

For the Broth:
Combine all ingredients in a stock pot; bring to a boil.  Simmer for a minimum of 20 minutes, but up to 2 hours to increase the depth of flavor.
For the Veggies:
Thinly slice Red Bell Peppers and English Cucumber; Julienne or grate the Daikon, and arrange everything on serving platter for self-serve toppings.

For the Nuoc Cham Dressing:
Combine all ingredients in a small bowl.
To serve the Pho:
Place the Maifun in bowls, top with Chicken, Veggies, a spoonful or two of the Nuoc Cham, and Broth and Lime Wedges as desired.  Serve with an Egg Roll on the side.  Yummy!  Serves 6.  Definitely worth the prep it takes to make.  We love the contrast of the spicy broth and cool cucumbers, soft noodles and crunchy bell peppers.
"Go ye, therefore,
and teach all nations,
baptizing them
in the name of the Father,
and of the Son,
and of the Holy Spirit,
Teaching them to observe all things
whatsoever I have commanded you;
and, lo, I am with you always,
even unto the end of the world.
Matthew 28: 19, 20

Adapted from Feasting at Home and Gimme Some Oven. 


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