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Yield: 1 Recipe
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I've become such a Pho fan ('scuse the alliteration) that I've
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learned to make a rip-off version at home with my favorite
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components. I prefer beef over chicken, but you could probably just
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make the appropriate substitutions to arrive at something you like...
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Condiments green onions, julienne style bean sprouts lime wedges
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chopped cilantro Chinese Chili Paste or equally insane heat
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ingredient Anaheim chili, sliced thinly Method Heat the stock to
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boiling, add the meat and boil until meat is cooked through. Add rice
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noodles and cook for a few more minutes. Serve in a huge bowl with
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condiments on a separate plate. Add the amount and type of condiments
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that you prefer and enjoy! NOTE: have tissues handy - this will ream
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your sinuses out! Very healthy for people with allergies and/or upper
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respiratory problems. NOTE2: when slicing Anaheim chili (as with all
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fresh chilis), wear protective gloves and be careful not to touch
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unprotected skin with your gloved. The oils present in fresh chilis
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can burn and irritate your skin, particularly mucous membranes in the
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nose and/or eyes. NOTE3: this make a fabulous meal when paired with
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salad rolls. A recipe follows: Vietnamese Salad Rolls Salad Roll
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Wrappers (must be purchased in Asian markets or specialty stores.
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They are packaged about 100 to the package, but don't worry - they
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last forever if protected from moisture.) Rice Noodles Bean Sprouts
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fresh Cilantro and/or mint (an ageless controversy -which is best?
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you decide) green onions, julienned carrots, julienned celery,
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julienned *red pepper, julienned (optional) *Anaheim chili, julienned
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(optional) cooked meat, julienned (can include Chinese style roast
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pork, leftover cooked chicken, bay shrimp, cooked pork loin, or any
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combination thereof) Purchased Peanut Sauce (Taste of Thai makes a
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good one, but it has to be mixed with Coconut Milk, which drives up
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the calories. Look for a mix that can be mixed with water, add a
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little chili paste or "Dave's Insane Sauce" for piquancy, and use for
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a dipping sauce for the Salad Rolls Take a dinner plant and put hot
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tap water on it. Take a Wrapper and wet it, making sure that every
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part gets wet. Transfer to another clean plate and place filling
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items on top. Wrap it like a burrito, closed at both ends: flip one
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end over the filling. Fold in the perpendicular ends to close in the
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filling. Roll in direction of first fold until you reach the end of
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the wrapper. The gluten in the wrapper will self-seal it. Set aside
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and repeat until your filling ingredients are gone, or you've reached
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the limit of what can be eaten at that meal. These do not keep well -
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don't try to refrigerate or freeze them - it's a disaster. Salad
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Rolls make a great meal with a pot of Hot and Sour soup as an
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accompaniment, or a big bowl of Pho (Noodle Soup) and some peanut
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sauce.
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