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COLLECTION: Chicken Soups
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From: jef2f@livia.acs.Virginia.EDU (Adam Finkelstein)
VIETNAMESE PHO (CHICKEN/NOODLE SOUP)
====================================
Chicken Broth:
-------------
-
Slowly cook whole chicken or 2 with some ginger, scallions onion carrot
few cilantro leaves covered with h20 until its reduced by half. Ours
takes 2 days (48 hours no shit). Save worthwile meat from chicken,
strain broth pressing out all cooked down ing. through strainer or
sieve,chill in fridge to facillitate fat removal the next day.
Buy rice sticks from Asian grocery (1 lb is good for 4 people) and Nuoc
maum (sp) sauce. I perfer lighter sauce to the darker pastis sauces one
can get - rule of thumb for this is to buy the most expensive bottle
(they are around 3.50 or so.)
Further Ingredients:
-
1
-------------------
ginger root
hot chiles
Fresh Basil
1
white onion
Fresh cilantro
Bean Sprouts (mung)
Cucumber
lemons or limes
vineger
Garlic
Cook noodles until done (2-2.5 min) in broth. In big bowls serve
noodles & broth. Garnish with sprouts, basil, cucumber(julienne),
lemmon/lime, cilantro shredded cooked chicken fom broth vinegar soaked
raw onion rounds.
Each diner adds as much or as little of following sauce (start out
slowly and add as you see fit):
1
1
2
1
2
1
2
/4 cup nuoc maum sauce
cup h20
tbs lemon/lime juice or vinegar
/4 tsp sugar ( i usually don't add)
tbs minced ginger
-10 ground hot chiles
-4 cloves minced garlic (i use 4)
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (7 of 8) [12/17/1999 12:03:25 PM]
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