Pho Archives - kevindurantkdshoes.com

Chicken Noodle Soup (Pho Ga) – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

My husband will say, “This is my favourite! It is so nice, you should make more of this! Plus it is so healthy!”. I know I’m getting a big thank you kiss after he has his meal. The girls slurped down the broth in record timing too!

You know what, it is a healthy meal! I think the only not so healthy ingredient is the fried shallot, which you can omit of course. It was so easy to eat, and such a great meal to be serving on a rainy or cold evening!

Please do not omit the step of toasting the onion and ginger. It adds more depth to the soup base. I’d even suggest toasting all the other herbs like cloves, star anise, cinnamon, coriander, and cardamom. You can put all the herbs and spices directly into the pot, wrap it up in a cheese cloth, or do what I did. I both those little herb / tea bags and place all the spices in it so it’s easier for me to fish it out later. Serve it with rice vermicelli or rice noodle if you like something more substantial. I poured some of the prepared broth over the chicken to keep it moist while I cook the noodles.

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.

Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.

Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion. Add chicken stock and bring to boil. Season with fish sauce and sugar To taste. Then lower heat to a simmer. Cover and simmer for 20 mins. You may want to blanch your chicken during this time.

Chicken Pho

Delishar

2 small chicken breast
1 unpeeled yellow onion quartered
2 inch unpeeled old ginger sliced in half length-wise
1 tbsp coriander seeds
1/2 cinnamon stick
1 star anise
2 cloves
2 cardamom
2 tsp sugar adjust to taste
2 tbsp fish sauce or to taste
1.5 L 6.5cups chicken stock (preferably low-sodium)
1 cup bean sprouts to garnish
Lime wedges to garnish
Basil leaves to garnish
Chopped cilantro to garnish
Fried shallot to garnish
Sliced red chilli to garnish.
4 servings of rice vermicelli / rice noodle

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.
Remove and set aside.
Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.
Then place all the spices into a herb baggie or tie it up in a cheese cloth.
Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
Add chicken stock, and chicken, then bring to boil.
Season with fish sauce and sugar to taste.
Then lower heat to med-low.
Cover and simmer for 20 mins.
Remove chicken and shred or slice.
Place prepared chicken slices in a bowl and scoop some broth over to keep it moist.
Prepare vermicelli / rice sticks as per package instructions.
Serve broth over noodles, chicken, and sprouts.
Garnish with basil, mint, fried shallots, red chilli, cilantro, and a side of lime wedge.

Bon appetit!!

…

Beef Pho – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

Diposkan oleh pbnbigesdipada November 26, 2023dalam judi 0 Komentar

I don’t think Beef Pho needs much introduction. Pho is still one of the husband’s favourite meal. It has a richly flavoured broth that satiates but doesn’t leave feeling like you just consumed a heavy meal. Plus it’s really pretty simple to make. Every time I make Pho, the husband will be grinning from ear to ear. The kids will always ask for 2nd servings of soup, and slurp every last drop ever so loudly. 🙂

Roasting the ginger and onion gives the broth depth. Cooking it with the skin/paper still on, ensures that it releases maximum flavour. All the herbs and spices used gives the broth a warm, yet refreshing note. To me, the key to a bowl of good Pho lies in the broth, and of course the fresh herbs that accompanies. If you are not a beef eater, check out my Chicken Pho (Pho Ga) recipe that I shared on my cooking blog a while ago.

Beef Pho

Delishar

300-350 g thinly sliced beef I used shabu shabu beef
1 unpeeled yellow onion quartered
2 inch unpeeled old ginger
1 tbsp coriander seeds
1/2 cinnamon stick
1 star anise
2 cloves
2 cardamom
1 bay leave
2 tsp sugar adjust to taste
2 tbsp fish sauce or to taste
1.5 L beef stock preferably low-sodium
4 servings of rice noodle / stick
1 cup bean sprouts to serve
Lime wedges to serve
Thai Basil leaves to serve (I didn’t have any so used sweet basil from garden)
Mint leaves to serve
Fried shallot to garnish
Scallion to garnish

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.
Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.
Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
Add beef stock and bring to boil.
Season with fish sauce and sugar to taste.
Then lower heat to a simmer.
Cover and cook for 15-20 mins.
Meanwhile, you can prepare your rice sticks as per package instructions.
Place the prepared rice stick in serving bowl, and add beef on top.
Pour boiling hot beef broth over the sliced beef to cook it.
Garnish and serve.
Serve with the fresh herbs, bean sprouts, and a side of lime wedge.

…

Faux Chicken Pho (Whole 30, Paleo) – Delishar

Diposkan oleh pbnbigesdipada November 13, 2023dalam judi 0 Komentar

Day 29: Oh my gosh! We are only 1 day to the end of this whole 30 journey! After writing this post, I’m going to plan the reintroduction phase. I’ve resigned to the fact that the husband and I will not be the lucky ones that experience the legendary tiger blood.

Plus, I started feeling like crap Saturday evening. Yesterday was a drag. I felt like a zombie throughout the day, with fatigue, bodyaches, headache, sore throat, and the works. Still, the mothering, wife-ing, cooking and cleaning needs to go on. Thank goodness the husband skipped his softball game, so he was a big help.

I looked at myself in the mirror last night, and my tummy has gone down quite a bit. Sadly, my butt is gone too. So is the husband’s super cute buns. Why is it that we always lose the good bits first when we lose weight? So the goal after whole 30 is to work hard to grow that booty. Squats, I’m coming for you.

We love love love pho. So making a spiralised version of pho was a no brainer. The spiced broth is so light, yet so comforting at the same time. You can use chicken breast, but using skin on and bone in chicken definitely amp up the game a fair bit. The girls had their pho with regular rice noodles and they finished every last drop of their soup. I actually had to tell them to stop licking their bowl. Silly girls!

I shared what spiraliser I use in my previous Meatball Zoodles post. Again, if you have a vegetable shredder, it works as well. But a spiraliser is a great tool to have in the kitchen, especially if you are trying to eat clean or cut down on carbs.

Faux Chicken Pho (Whole 30, Paleo)

Delishar

2 bone-in skin on chicken leg
1 unpeeled yellow onion quartered
2 inch unpeeled old ginger sliced in half length-wise
1 tbsp coriander seeds
1/2 cinnamon stick
1 star anise
2 cloves
2 cardamom
2 tsp carob powder*
1 bay leaf
2 tbsp fish sauce or to taste
1.5 L 6.5cups chicken stock (I used Imagine organic free range chicken stock)
1 cup bean sprouts to garnish
Lime wedges to garnish
Thai basil leaves to garnish
Chopped cilantro to garnish
Sliced red chilli to garnish (optional)
2 medium daikon radish spiralised.

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.
Remove and set aside.
Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.
Then place all the spices including bay leaf, into a herb baggie or tie it up in a cheese cloth.
Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
Add chicken stock, and chicken, then bring to boil.
Season with fish sauce and carob powder.
Then lower heat to low.
Cover and simmer gently for 30 mins.
Remove chicken and shred.
Serve broth over spiralised daikon, chicken, and sprouts.
Garnish with basil, red chilli, cilantro, and a side of lime wedge.

*substitute carob powder for 1-2 tsp sugar if not on whole 30 or paleo.

…