Wednesday, July 13, 2011

Faux Pho

Collaboration recipe with Joel, turned out terrific. Will definitely make it again.

8 c. Chicken Broth (make your own or canned)

Saute until very, very soft in olive oil
1/2 - 3/4 c. diced Celery
1/2 -3/4 c. diced Carrot
1/2 c. diced onion
1 clove garlic pressed
2 c. Shredded Chicken

Add sauteed vegetables and a handful of Spinach to Chicken Broth and simmer for 15 minutes.

Splash each of Fish Sauce, Soy Sauce & Rice Vinegar

Rice noodles and cook about 5 minutes

Stir together in bowl:
Juice of 1 lemon
2 Eggs

Slowly add about 2-3 cups of hot broth to egg mixture, then slowly add egg, lemon, broth mixture back into soup pot.

Lightly stir up 1-2 Eggs and add slowly into hot soup.

Thinly sliced Jalapeno
Chopped Basil Leaves
Chopped Chives or Green Onions
Hoisin Sauce

Put shredded chicken in soup bowl and ladle soup over it. Top with your favorite Pho toppings and sauces.

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