Daring Cooks Challenge - Risotto with Caramelized Onions & Roquefort Cheese

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf. The main requirement of the challenge was that we must make our own stock and the risotto base.

The base consisted of wine, rice, oil, stock, cheese and butter. Then we had to choose our own variation of risotto after the base was made. I had some Roquefort blue cheese waiting for me to consume, so decided on a risotto with caramelized onions and Roquefort. I can't remember where I first saw this risotto combination (either through blog surfing or in one of my recipe books). I think I originally came across it when searching for a base recipe for the Caramelized Onion, Mushroom and Blue Cheese sauce to go with my Beef Burgers. The risotto I had in mind, was quite different to that cheese sauce. I haven't been able to locate the original recipe, but I do remember there was the port, red onions and blue cheese in the ingredients list.

Making your own stock made a major different in taste. I used a couple of chicken thigh pieces instead of a whole chook. Originally I was thinking just adding the caramelized onions was going to be a bit dull, but it actually enhance the base flavour of the risotto.

I usually use butter for my base instead of olive oil, but I think the olive oil did work better. At least I don't have to be careful about getting my butter burnt. Thank you Eleanor and Jess for the wonderful challenge! :)

Chicken Stock

Ingredients:

• 1 large chicken 2-3 pounds about 1 kg
• chicken bones 2-3 pounds 1 kg
• 2 onions, roughly diced
• 1 medium leek - white part only, roughly diced
• 2 sticks celery, roughly diced
• 2 cloves garlic, halved
• 1 cinnamon stick
• 1 tsp. white peppercorns ( Any type of whole peppercorn will do)
• 2 bay leaves (fresh or dried, it doesn't matter.)
• peel of 1/2 lemon
• 1/4 tsp. allspice

Directions:

1. Wash the chicken and bones and places in a 5 Litre pot, cover completely with water and bring to a boil
2. Skim away any scum as it comes to the surface
3. Add the vegetables and bring back to a boil
4. Add the rest remaining ingredients and simmer very gently, uncovered for 1.5 hours
5. Carefully lift out the chicken, set aside. The chicken meat can be removed from the chicken, shredded off and used for other things like soup!
6. Simmer the stock gently for another hour. At , at the end you should have around 2 Liters
7. Carefully ladle the liquid into a fine sieve, the less the bones and vegetables are disturbed in this process the clearer the stock will be. 

8. The stock is now ready for use. Freeze what you don't need for later use.

Risotto Base

Ingredients:

• 60 ml olive oil
• 1 small onion (quatered)**
• 400g rice (Any type of risotto rice will do. I use Arborio but the recipe itself says Vialone Nano. Another to look for is Carnaroli)
• 60 ml white wine
• 1 L chicken or vegetable stock , simmering

Directions:

1. Heat oil in a pan and add onion. Fry for a few minutes to flavour the oil then discard. (We diced ours and left it in as we like onion).
2. Add the rice and stir for a few minutes to coat each grain of rice with oil and toast slightly.
3. Add the wine and let it bubble away until evaporated.
4. Add enough stock to cover the rice by a finger’s width (about an inch or two). Don't actually stick your finger in, it will be hot. Just eye it off.
5. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
6. Repeat Step 5 making sure to leave aside approximately 100 ml. of stock for the final step.. Repeat, save 100ml for the final stage.
7. Once you are at this point, the base is made. You now get to add your own variation.

** Note: Since I was making a Caramelized Onion Risotto, I diced up my onion into smaller cubes and left them in also.

Risotto with Caramelized Onions and Roquefort Cheese

• 1 litre chicken broth - See recipe above
• Risotto Base - See recipe above
• 4 tablespoons unsalted butter
• 2 large red onions (thinly sliced)
• 2 twigs fresh thyme
• 1 cup ruby port
• salt and pepper
• 1/4 cup freshly-grated parmesan cheese
• 60g Roquefort (or try goat cheese for a non-blue option) - about 1 tablespoon per serving

Method:

1. In a separate 10-inch pan with a lid, melt 3 tablespoons of the butter over medium heat. Add the red onions and cook for about 5 minutes to soften. Sprinkle with a pinch of salt, cover the pan, and reduce the heat to low.
2. Continue to cook for 30 minutes, stirring occasionally. Raise the heat to medium-high and add the port. Simmer the onions and let the port reduce until completely dry, about 25 more minutes. Remove pan from the heat and set a side.
3. While the onions is cooking, in a heavy base pot (I used my dutch oven pot) make the risotto. See risotto base recipe above.
4. Once you are at the final stage of the base risotto, pour in the last 100ml of stock, then stir in the remaining tablespoon of butter, Parmesan cheese and the caramelized onions.
5. Cover the pot with the lid, and let the risotto sit and rest for about 5 minutes.
6. To serve, spoon the risotto into shallow bowls and sprinkle the top with small pieces of Roquefort.

Pork Satay with Peanut Sauce - Daring Cooks Challenge

The Daring Cooks Challenge for January was hosted by Cuppy of Cuppylicious. The recipe she choose was a Thai-inspired Pork Satay from the book 1000 Recipes by Martha Day. The focus of the challenge was with marinating the meat. There was a long and short version for marinating, and I choose to do the long version. Here are the guideliness she set for the challenge:

1. Use any meat or tofu you like.
2. Serve satay as an appetizer, side dish or main course.
3. Skewer or no skewer, your call.
4. Pan fry, grill, or broil, also your call.
5. Alternative recipe below for faster marinade.
6. Alternative recipe below for peanut allergies.
7. You don’t have to use turmeric if you don’t have it. In the case of satay, turmeric just makes it yellow. Har har.
8. Marinate (verb) – to steep (to wet thoroughly in or with a liquid; drench; saturate; imbue) in a marinade before cooking.
   The required part of this challenge is to marinate. Marinades serve two purposes, to: 1) add awesome flavor and 2) tenderize tougher meats.

What I like to do is take tougher (cheaper!) cuts of meat and marinate them to make them soft and tender. The tougher the meat, the cheaper it seems to be. Think of it as “what part of the animal gets the most exercise?” and you’ll know which parts are the tough (cheaper!) cuts. Anything from the back and belly tends to be pretty tender already, as it gets very little exercise on the animal (haha… I just patted my own belly thinking about that!).

Meat cuts:
http://www.specialtyfoods.com.au/cuts.html

The key to a great marinade is to have an acid (lemon, lime, brine, soy, vinegar, etc) and an oil (peanut, vegetable, corn, olive, etc). If you’re already working with a soft meat (filet mignon) or vegetable (capsicum) or tofu, then you can skip the oil entirely. Potatoes and tofu still need to be marinated for flavor, otherwise you may as well dip French fries in catsup. If you're going to grill, I suggest you include the oil anyway.

Marinade Info:
http://www.bbqrecipesecrets.com/marinades.html

Things you’ll need for the long version:
Sharp knife
Cutting board
Food processor (optional)
Juicer (optional)
Medium bowl w/ lid or plastic wrap (or ziplock bag)

I used Pork Neck instead of the recommended shoulder or loin cuts. Just because I happen to have about 300g of it left in my freezer. Also I guess fattier pork equals yummier satays.. :)

Pork Satay with Peanut Sauce

Satay Marinade

• 1/2 small onion, chopped
• 2 garlic cloves, crushed
• 1 T ginger root, chopped (optional) (2 cm cubed)
• 2 T lemon juice (1 oz or 30 mls)
• 1 T soy sauce (0.5 oz or 15 mls)
• 1 tsp ground coriander (5 mls)
• 1 tsp ground cumin (5 mls)
• 1/2 tsp ground turmeric (2-2.5 mls)
• 2 T vegetable oil (or peanut or olive oil) (30 mls)
• 1 pound of pork (loin or shoulder cuts) (16 oz or 450g)

Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce. (I keep some premature (still green) dragon chili peppers in the freezer for just such an occasion.)

Directions:

1. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
2. Cut pork into 1 inch strips.
3. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
4. Cooking Directions (continued): If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.
   
   * If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut Sauce

• 3/4 cup coconut milk (6 oz or 180 mls)
• 4 Tbsp peanut butter (2 oz or 60 mls) **
• 1 Tbsp lemon juice (0.5 oz or 15 mls)
• 1 Tbsp soy sauce (0.5 oz or 15 mls)
• 1 tsp brown sugar (5 mls)
• 1/2 tsp ground cumin (2.5 mls)
• 1/2 tsp ground coriander (2.5 mls)
• 1-2 dried red chilies, chopped (keep the seeds for heat)

** I didn't have any peanut butter, so added in a handful of crushed peanuts instead.

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.
   

Pepper Dip (optional)

• 4 tablespoon soy sauce (2 oz or 60 mls)
• 1 tablespoon lemon juice (0.5 oz or 15 mls)
• 1 teaspoon brown sugar (5 mls)
• 1-2 dried red chilies, chopped (keep the seeds for heat)
• 1 finely chopped green onion (scallion)

Mix well. Serve chilled or room temperature.

Tamarind Dip (optional)

• 4 tablespoon tamarind paste (helpful link below) (2 oz or 60 mls)
• 1 tablespoon soy sauce (0.5 oz or 15 mls)
• 1 clove of garlic, minced
• 1 finely chopped green onion (scallion)
• 1 teaspoon brown or white sugar, or to taste (about 5 mls)

Mix well. Serve chilled or room temperature.

Thank you Cuppy for the challenge !

Sushi 寿司 - Daring Cooks Challenge

The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen . They chose sushi as the challenge.

There is only one Asian grocery store within a 5km radius of where I live at the moment. Actually the Asian grocery store is the only thing I have. No fishmonger, butcher or supermarkets. And me being car-less at the moment, meant all my ingredients had to come from the Asian grocery store.

I'm actually allergic to Eel, I get rashes everytime I have eel. So gave the dragonroll a miss.

These are the ingredients I used in my sushi:

• Sweet Egg Omelet
• Avocado
• Cucumber
• Faux crab meat mixed with Japanese Mayo
• Canned Tuna mixed with Japanese Mayo
• Seaweed
• Japanese Mayo

I have made sushi many times before, but learning to make it the 'proper way' was definitely a challenge and a lot of fun. Thanks to Audax of Audax Artifex and Rose of The Bite Me Kitchen for picking a great challenge!

The challenge is in four parts:-

Part 1: Making proper sushi rice – you will wash, rinse, drain, soak, cook, dress, and cool short grain rice until each grain is sticky enough to hold toppings or bind ingredients. Then you will use the cooked rice to form three types of sushi:
Part 2: Dragon sushi roll – an avocado covered inside-out rice roll with a tasty surprise filling
Part 3: Decorative sushi – a nori-coated rice roll which reveals a decorative pattern when cut
Part 4: Nigiri sushi – hand-shaped rice rolls with toppings

This challenge is all about learning how to make restaurant-grade sushi rice plus the techniques for making creative sushi !

PART 1 : SUSHI RICE (makes about 7 cups of cooked sushi rice)

Preparation time: 1¾ hours consisting of :-

Rinsing and draining rice: 35 minutes
Soaking rice: 30 minutes (includes 5 minutes making the vinegar dressing)
Cooking and steaming time: 25 minutes
Finishing the rice: 15 minutes

INGREDIENTS:

• 2½ cups uncooked short grain rice
• 2½ cups water
• For superior results use equal volumes of rice and water

Optional Ingredients

• 3 inch (75mm or 15 grams) square dashi konbu (or kombu) (dried kelp seaweed) wipe with a damp cloth to remove white powder & cut a few slits in the sides of the kelp to help release its flavours
• 2½ teaspoons (12.5 mls) of sake (Japanese rice wine)

Sushi vinegar dressing

• 5 Tablespoons (75 mls) rice vinegar
• 5 Teaspoons (25 mls or 21 grams) sugar
• 1¼ Teaspoons (6.25 mls or 4.5 grams) salt

DIRECTIONS:

Rinsing and draining the rice

1. Swirl rice gently in a bowl of water, drain, repeat 3-4 times until water is nearly clear. Don't crush the rice in your hands or against the side of the bowl since dry rice is very brittle.
2. Gently place rice into a strainer and drain well for 30 minutes.

Soaking the rice

1. Gently place the rice into a heavy medium pot with a tight fitting lid (if you have a loose fitting lid use a piece of aluminium foil to make the seal tight).
2. Add 2½ cups of water and the dashi konbu
3. Set the rice aside to soak for 30 minutes, during this time prepare the sushi rice dressing.

Preparing the Rice Vinegar Dressing

1. Combine the rice vinegar, sugar and salt in a small bowl.
2. Heat on low setting.
3. Stir until the mixture goes clear and the sugar and salt have dissolved.
4. Set aside at room temperature until the rice is cooked.

Cooking the rice

1. After 30 minutes of soaking add sake (if using) to the rice.
   
2. Bring rinsed and soaked rice to the boil.
3. Reduce heat to the lowest setting and simmer, covered, until all the water is absorbed, 12-15 minutes. Do not remove the lid during this process. Turn off heat.
4. Let stand with the lid on, 10-15 minutes. Do not peek inside the pot or remove the lid. During this time the rice is steaming which completes the cooking process.

Finishing the rice

• Turning out the rice

1. Moisten lightly a flat thin wooden spatula or spoon and a large shallow flat-bottomed non-metallic (plastic, glass or wood) bowl. Do not use metallic objects since the vinegar will react with it and produce sour and bitter sushi rice.
2. Remove the dashi konbu (kelp) from the cooked rice.
3. Use the spatula to loosen gently the rice and invert the rice pot over the bowl, gently causing the cooked rice to fall into the bowl in one central heap. Do this gently so as not to cause the rice grains to become damaged.

• Dressing the rice with vinegar

1. Slowly pour the cooled sushi vinegar over the spatula onto the hot rice.
2. Using the spatula gently spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and to separate the rice. Don't stir or mash rice.
3. After the rice is spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute.

• Fanning & Tossing the rice

1. Continue turning over the rice, but now start fanning (using a piece of stiff cardboard) the rice vigorously as you do so. Don't flip the rice into the air but continue to gently slice, lift and turn the rice occasionally, for 10 minutes. Cooling the rice using a fan gives good flavour, texture and a high-gloss sheen to the rice. The vinegar dressing will be absorbed by the hot rice. Using a small electric fan on the lowest speed setting is highly recommended.
2. Stop fanning when there's no more visible steam, and all the vinegar dressing has been adsorbed and the rice is shiny. Your sushi rice is ready to be used.

• Keeping the rice moist

1. Cover with a damp, lint free cloth to prevent the rice from drying out while preparing your sushi meal. Do not store sushi rice in the refrigerator leave on the counter covered at room temperature. Sushi rice is best used when it is at room temperature.

* Tip: To make sushi rice: for each cup of rice use 1 cup of water, 2 Tbs rice vinegar, 2 tsp sugar, ½ tsp salt and 1 tsp sake. For superior results use equal volumes of rice and water when cooking the sushi rice since the weight of rice can vary. Weight of 2½ cups of uncooked rice is about 525 grams or 18½ ounces.

PART 2 : Dragon Rolls (also called Caterpillar Rolls)

Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice
Cooking time: about 5 minutes (grilling the eel)

Yield: 2 inside-out (uramaki) sushi rolls

INGREDIENTS:

• 1 sheet 7”x8” (17.5cmx20cm) of toasted nori (dried seaweed sheets), cut into halves
• 1/2 Japanese cucumber
• 2 cups of prepared sushi rice
• Glazed Barbecued Eel (ungai) (about 3½ ounces or 100 grams)
• 1 Avocado
• Vinegared Water – ½ cup of water combined with a dash of rice vinegar
• Various small amounts of sauces to use as the flames of the dragon (or legs of a caterpillar)

Optional

• 2 tablespoons (25 grams or 1 oz) Fish Roe (Fish eggs)

DIRECTIONS:

1. Cut cucumber into strips ¼ inch (6mm) x 7” (175mm) long, then salt, rinse & dry the strips.
2. Grill (broil) the eel for about 2-5 minutes until bubbling. Cut into two lengthwise strips.
3. Halve, pit and peel the avocado. Cut the avocado halves into thin even 1/8 inch (3 mm) slices. Fan out the cut avocado into a 7 inch (175 mm) overlapping pattern.
4. Cover bamboo mat with plastic wrap. Place a sheet of nori shiny side down, lengthwise, on the edge the mat.
5. Moisten lightly your hands in the bowl of vinegared water.
6. Place one cup of rice on the nori and gently rake your fingertips across grains to spread rice evenly. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
7. Flip the rice-covered nori over (so the bare nori is now on top) and place on the edge of the mat closest to you.
8. Arrange one of the eel strips across the length of the nori, not quite centred on it but a little closer to you. Place half the cucumber sticks next to the eel.
9. Lift the edge of the mat closest to you with both hands, keeping your fingertips over the fillings, and roll the mat and its contents until the edge of the mat touches straight down on the nori, enclosing the fillings completely. Lift up the edge of the mat you're holding, and continue rolling the inside-out roll away from you until it's sealed. Tug at the mat to tighten the seal. If the rice doesn't quite close the roll add more rice in the gap and re-roll using the mat to completely cover the inside-out roll. Place the roll on a damp, clean smooth surface.
10. Spread about 1 tablespoon of the optional fish roe along the entire top of the rice-covered roll. Using the plastic covered mat gently press the fish roe so it adheres to the rice.
11. Slide a knife under one fan of avocado and transfer it onto the top of an inside-out roll. Gently spread out the avocado layer to cover the entire roll. Lay the plastic wrapped mat over the avocado-covered roll. Squeeze very gently to shape the roll.
12. Lay a sheet of plastic wrap over the roll. Slice the roll into 6-8 equal, bite-sized pieces, wiping your knife with a damp towel before each slice. Discard the plastic wrap. Repeat the above to make one more roll.
13. Arrange the cut pieces on a serving plate with the sauces so the finished dish appears as a dragon breathing fire and flames (or a caterpillar with many legs).

* Tip: The most common mistake is having too much filling the golden rule is less is more when it comes to making sushi it is easier to roll an under-filled roll than an over-filled roll.

* Tip: Dampen your knife with a moist lint-free towel before every cut – this prevents the sushi rice from sticking to your knife.

* Tip: Excellent videos on making Dragon Rolls
http://www.youtube.com/watch?v=pQZGRohVNFQ
http://www.youtube.com/watch?v=fo55iBN9FQs&feature=related

PART 3 : Spiral Sushi Roll

This is easiest 'decorative' sushi roll.

Preparation time: 15 minutes, plus 1¾ hours to make the sushi rice

Yield: One Roll, cut into 8 pieces

INGREDIENTS:

• 2½ cups prepared sushi rice
• 2 sheets of toasted nori, each sized 7”x8” (17.5cmx20cm)
• Six assorted fillings, each filling should be the size of a pencil (see note below)

DIRECTIONS:

1. Join 2 sheets of nori by moistening the adjacent edges and overlapping them about ½ inch (12mm)
2. Place this double sheet shiny side down on a rolling mat, part of the nori will extend beyond the mat.
3. Using moist fingers place 2½ cups of rice on the nori and gently rake your fingertips across grains to spread rice evenly, leaving ¼ inch (6mm) nori showing on the both ends of the sheet. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
4. Using your fingers form six grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori sheet. Form the grooves by pushing the rice away, do not mash or squash the rice, leave a loose one grain layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.
5. Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed.
6. Then roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.
7. Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut.
8. Place the pieces on a platter and garnish.

NOTE:
Make each groove about a finger-width wide they will hold about 1-2 tablespoons of filling. Use fillings that compliment each other and are highly coloured. Use parboiled vegetables cut into strips, seafood, left over eel, smoked fish or chicken, whole cooked beans, edible flowers etc....

PART 4 : Nigiri Sushi

Nigiri sushi is the type of sushi most often made in sushi bars. In Japanese, nigiri means “squeeze”.

Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice

Yield: 14-16 pieces of sushi

INGREDIENTS:

• 2 cups prepared sushi rice
• 8 pairs of assorted toppings, 200 gms/7 ozs total of fish, meat or vegetables (see note below)
• 1 tablespoon Wasabi (paste, reconstituted powder) or any other paste to adhere topping to rice

Optional

• Garnishes such as Ginger (pickled), chilli strips, vegetables flowers etc
• Thin strips of nori or vegetables (for tying topping on)

DIRECTIONS:

1. When handling sushi rice, make certain your hands are very clean. To keep the rice from sticking to our hands moisten your hands with vinegared water.
2. Form nigiri sushi by scooping up a small amount (about 2 tablespoons) of rice with your forefinger and second finger of your right hand and placing it in your cupped left palm.
3. Use the fingers and thumb of your right hand to form it into a long, narrow mound (about 2 inches x 1 inch wide or 50mm x 25mm) in your cupped palm.
4. Press enough to make the rice hold firmly together. Place the nigiri on a damp cutting board flat side down. Don't let sushi touch or they'll stick to each other. At this point, you can cover the sushi with plastic wrap, and they'll keep at room temperature (not the refrigerator) for several hours.
5. Smear a thin line of wasabi on top of the rice and place the topping piece on it. You may need to press the topping down lightly with your fingers and adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi. If your topping is very loose like fish roe you can place a strip of nori (higher than the rice) around the nigiri and form 'battleship' sushi. The cavity that the nori forms holds the topping so it does not fall off.
6. Garnish as desired and use strips of nori (or vegetable) to tie the topping to the nigiri if needed.
7. It is customary to make nigiri sushi in pairs, so make two of each variety.

* Tips: A great video on making nigiri sushi
http://www.howcast.com/videos/270-How-To-Make-Sushi
A great web page on slicing fish for nigiri
http://www.sushilinks.com/sushi-recipes/how-to-buy-fish/index.html

Pho Ga - Daring Cook's Challenge

The October 2009 Daring Cooks’ challenge is from Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

There is a short version and a long version. Since I had only just touched down from my work trip to Melbourne, I opted for the shorter version. One of the rules of the challenge was that the longer version recipe was not to be reproduced on other sites. If you would like to try out the longer version, you can access the link to the recipe here - Pho Ga (long version)

The only grocery store that is within walking distance also did not have any limes, so I had to substitute with a lemon instead. I did also manage to pick up some mint leaves at the grocery store. I can't really imagine having Pho without mint leaves, so although the recipe doesn't call for them, I added them into my list of accompliments. I also used some fresh packaged rice noodles instead of buying the dried version.

Here is the recipe for the shorter version.

Pho Ga - Vietnamese Chicken Noodle Soup

Servings: Makes 4 servings

Ingredients:

For the Chicken Pho Broth:

• 2 tbsp. whole coriander seeds
• 4 whole cloves
• 2 whole star anise
• 2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
• 1 whole chicken breast (bone in or boneless)
• ½ onion
• 1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
• 1 to 2 tbsps. sugar
• 1 to 2 tbsps. fish sauce
• 1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

Accompaniments:

• 2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
• Fresh cilantro (coriander) tops (leaves and tender stems)
• ½ cup (50 grams/approx. 2 ounces) shaved red onions
• ½ lime, cut into 4 wedges
• Sriracha chili sauce
• Hoisin sauce
• Sliced fresh chili peppers of your choice

To make the Chicken Pho Broth:

1. Heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
   Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
3. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
4. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
5. Prepare the noodles as per directions on the package.
6. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
7. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.