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.

Grilled Lemongrass Pork - Rice Paper Rolls

This is a recipe I found online for making Vietnamese-Style Grilled Lemongrass Pork.

We used this lemongrass pork as the main ingredient for making Vietnamese rice paper rolls. Along with some nuoc cham dipping sauce, these were perfect on a warm summer night.

For the rice paper rolls (you can use a combination of any of the items listed):

• Mint leaves
• Coriander
• Basil
• Rice noodles (soaked for 2 mins in warm water, then pan fried)
• Cucumber (finely sliced)
• Bean sprouts
• Lettuce
• Rice paper spring roll sheets

Vietnamese-Style Grilled Lemongrass Pork
recipe adapted from Viet World Kitchen

For the Lemongrass Pork:

• 400g pork neck (sliced into 1/2" thick pieces)

Marinade:

• 3 tablespoons light brown sugar
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot
• 1 stalk lemongrass (trimmed and finely chopped)
• 1/4 teaspoon white pepper
• 2 teaspoon dark soy sauce
• 3 tablespoon fish sauce
• 1 bird's eye chilli (finely chopped)
• 1 tablespoon oil
• 1 teaspoon seasame oil

Pork in Marinade

1. Slice the pork neck into pieces about 1/2" thick. Set aside.
2. Put the sugar, garlic, shallot and lemongrass into food processor and blend into a fine texture.
3. Pour out the mixture into a bowl. Add in the finely chopped up chilli, white pepper, soy sauce, fish sauce, and oils and mixed to combine well.
4. Add the pork, and turn to coat well.
5. Cover and set aside at room temperature to marinate for 1 hour. Or refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
6. Preheat a grill pan to medium-high. Grill each piece for a couple of minutes, until cooked through. Transfer to a plate and serve with the other rice paper roll ingredients.
   
   

Making a rice paper roll

The end product... Yummy!

Notes:

• You can substitute about 1/2 teaspoon Chinese five-spice powder for the lemongrass instead.

• When using the rice paper sheets, dip them in a bowl of cold water for about 2 seconds, then lay flat on a clean plate. The rice paper will become soft as it absorbs the water.

Vietnamese Basic Dipping Sauce (Nuoc Cham)

This sauce is used to add flavor to foods wrapped in lettuce or herbs, grilled meat with noodles or rice. I almost always drench my food in it when I have Vietnamese food. It does seem to heighten the overall eating experience. With this batch I made, I used this as a dipping sauce for my rice paper rolls.

Vietnamese Basic Dipping Sauce (Nuoc Cham)
recipe adapted from Viet World Kitchen

Makes ¾ cup

• Juice of 1 lime
• 2 tablespoons sugar
• ½ cup water
• 2 ½ tablespoons fish sauce

Optional additions:

• 1 small garlic clove (finely chopped)
• 1 bird's eye chilli (thinly sliced)
• Zest of the lime used
  

1. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and adjust the flavors to balance out the sweet and sour.
2. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for something a little stronger than what you'd normally like.

Notes:

• This sauce may be prepared early in the day and left to sit at room temperature.
• Use half lime juice and half Japanese rice vinegar for a less assertive sauce - Some more delicately flavored dishes may require this instead.