The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.
There were two parts to this month's Daring Cooks' challenge, a compulsory and an optional challenge. The compulsory part was a traditional Vietnamese noodle soup (with the option to do it the quick way or a longer method). The optional part were deep fried chocolate wontons. Partly due to time (and partly due to not wanting to deep fry) I only did the noodle soup.
I have made a chicken noodle soup before, but as I commented then I felt the one I cooked was a bit over simplified. Since then I have bought a bottle of fish sauce but I still don't like fresh coriander. I substituted the chicken for pork (sliced up British pork loin) which I cooked in the broth. I made the recipe as described below using some homemade chicken stock from the freezer and simply omitted the fresh coriander from my bowl. The flavours of the broth were delicious and I didn't feel mine was lacking in flavours without coriander. I think I would make this again as it was quiet simple (especially for a 'daring' challenge) and flavourful.
Vietnamese Chicken Pho
Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions
Servings: Makes 4 servings
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)
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)
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
Sliced fresh chili peppers of your choice
- To make the Chicken Pho Broth: 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.
- 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.
- Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
- Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
- Prepare the noodles as per directions on the package.
- Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
- Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.