Speedy Chicken Pho (Pho Ga)

Pho 4

Pho (pronounced “fuh“) is a light and fragrant noodle soup that hails from northern Vietnam. Made with beef (bo) or chicken (ga), locals traditionally enjoy steaming bowls of pho garnished with fresh herbs for breakfast but in my opinion, any time is a good time for pho! The authentic recipe involves making the beef or chicken stock from scratch but I’m sharing my recipe for speedy pho today for a quick and healthy meal.

Serves 4              Preparation time: 10 minutes       Cooking time: 25 minutes

INGREDIENTS:

  • 2 cups water
  • 2cm piece of fresh ginger, peeled and finely sliced
  • 2 garlic cloves, crushed
  • 2 star anise
  • 1 tbs soy sauce
  • 1 tbs fish sauce
  • 2 chicken breast fillets, thickly sliced diagonally
  • 1L chicken stock
  • 150g flat rice noodles
  • Boiling water

Garnish

  • 100g bean shoots
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 spring onions, thinly sliced
  • 1 red chilli, sliced (to serve)
  • 2 tbs crisp fried shallots (optional)

METHOD:

1. In a large saucepan, combine water, ginger, garlic slices, star anise, soy sauce and fish sauce.  Bring to the boil over high heat.  Once it starts to boil, reduce the heat to low.

2. Add chicken slices and simmer for 10-15 minutes until cooked.  Remove chicken from poaching liquid and set aside on a plate to cool slightly. Shred when cooled.

3. Remove ginger and star anise from poaching liquid and discard.  Add chicken stock to poaching liquid, and return to simmer.

4. Place noodles in a large heatproof bowl and cover with boiling water.  Stand for 5 minutes then drain.

5. Divide noodles between serving bowls. Top with chicken, and ladle stock mixture into bowls.  Garnish with bean shoots, mint, coriander, spring onion, chilli and fried shallots (if using).

© 2017 Sunshine and Gelato

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Moroccan Ghoriba

Moroccan Ghoriba

What do you do when you have an entire packet of fine semolina? You make Ghoriba, of course.  These moorish little semolina and coconut biscuits are perfect with a cup of tea.  Just try stopping at one!

Makes 30 biscuits

INGREDIENTS

  • 225g caster sugar
  • 4 eggs
  • 3 tbsp butter (unsalted)
  • 2 tbsp oil (preferably unflavoured)
  • 250g desiccated coconut
  • 170g fine semolina
  • 1 tsp baking powder
  • 4 drops rosewater essence
  • 1/2 cup water
  • Icing sugar (to dust)

METHOD

  1. Place sugar, eggs and butter in a bowl.  Beat with an electric beater until the mixture is creamy.
  2. Add oil and mix well.
  3. Add desiccated coconut, semolina and baking powder and mix well until combined.
  4. Allow the mixture to rest for 20 minutes.  Meanwhile, preheat oven to 180C and line 2 baking trays with baking paper.
  5. In a small bowl, mix the water and rose essence together.
  6. To shape the biscuits, dip your fingers into the bowl of rose water.  Then scoop up a small ball of dough (~3cm diameter) and shape it into a ball.  Place the ball onto the baking tray.  Repeat with the remaining dough.
  7. Dust the cookies with icing sugar (NB – traditionally, the tops of the biscuits are dipped in icing sugar before being placed on the tray. I found it tricky to remove the balls from the icing sugar without ruining their shape with this method, hence resorting to dusting them).
  8. Bake for 10 – 12 minutes or until they are lightly browned.  The tops should be cracked.  Allow the cookies to cool on the tray before transferring them to a wire rack. Serve with tea!

© 2017 Sunshine and Gelato