Sorry it took us a while to post this – we’re still trying to get into the groove of things!
Our second endeavor into the Vietnamese cuisine was also a success but a little less than our first. It was my turn to cook, so I made Chicken Pho. I slaved over this dish while Kim was hanging out with her friend, typical (just kidding, baby!) :-)
The roasted onion gave a strong flavor to the broth which is reminiscent of old fashioned chicken noodle soup. What really gives this dish its distinctness is the hint of ginger that sort of breaths out of the soup as you eat it.
It’s fantastic, really.
For this recipe, I had to make everything from scratch (which involved THREE hours of cooking!). The recipe starts with the base bowl of rice noodles, scallions and pieces of chicken over which you then pour the broth.
From here you add to it your choice of goodies:
Limes,
Mung bean sprouts,
Basil,
Sweet red chili sauce,
Housin sauce (Not my thing, personally. It tastes like bbq sauce that’s gone bad),
Etc… (It’s all in the recipe just read it)
I added a few leaves of fresh basil, some sprouts, and some red chili sauce as you can see here. I have never eaten fresh basil before, I really liked it.
If you get some noodles on your fork, stab a basil leaf and some chicken...throw some chili sauce on it and you’re looking at Chick Pho, Fo Sho.
The cooking itself was a pain, the recipe says it will take three and a half hours but I think I broke four. The hardest part was peeling all that meat off the bones. I tried to do it too quickly so I didn’t let it cool; I was tossing the chicken in the air whenever my hands couldn’t take the heat.
Overall, I’m not sure if I will cook this dish again, it was super tasty and I’m glad I experienced it, but it just took too long. There are plenty of dishes one can prepare in less time that are equally as satisfying.
Next week comrades, join us for our onward rush to Russia.
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