PHO GA (Vietnamese Chicken Noodle Soup)

Let me start off by saying that this recipe is a far cry from what you would find at a Vietnamese restaurant.  It’s like comparing house made pasta with, say, Chef Boyardee.  OK, my version of this soup isn’t as bad as eating Chef Boyardee but I’m sure someone of Vietnamese decent would make a similar comparison. 

Even the Kids will love Pho Ga!

If you have the extra time and want to prepare an authentic version of Pho Ga, go to www.steamykitchen.com for a great recipe.  If you’re interested in making my quick and easy version of this chicken noodle soup in less than 30 minutes, please read on. 

By the way, I’ve tried Pho Ga at Viet Kitchen, Tea Lite Café, and Pho Thanh all of which are right here in the Valley.  (If you want a real ethnic experience go to Pho Thanh).  Each restaurant puts its own spin on the soup, but all of them offer a steamy big bowl full of tasty richness and flavor.

THE SOUP (makes 4 large servings)

8 oz. dry rice noodles

3 qts. Swanson's Chicken Stock

1/4 C fish sauce

4 cloves of garlic, minced

1 Tbs ginger root, minced

2 Tbs lemon grass, minced

4 C cooked chicken, shredded (buy a pre-cooked roasted chicken)

2 C bean sprouts, thoroughly washed and tails pinched off

2 C bok choy, thoroughly washed and chopped

SUGGESTED GARNISHES

 

Sliced red onion

Sliced Jalapeno or Serrano peppers

Lime wedges
Cilantro leaves 
Thai basil or mint
Sriracha hot chili sauce (look for a tall plastic bottle with a green top)
Hoisin sauce

Cook the rice noodles per instructions on package and be sure to rinse them very well in cold water to remove excess starch.  (You can cook noodles ahead of time, rinse them, and keep them in the refrigerator until ready to use).

In a large stock pot, bring the chicken stock, fish sauce, minced garlic, ginger and lemon grass to a boil and then reduce heat to a slow simmer and cook for 10 minutes.  Add the cooked chicken, bean sprouts and bok choy, and cook until tender, about 5 minutes.

Divide the cooked noodles between 4 large bowls and pour the Pho over noodles.  Garnish with the above suggested items. 

Celebrate Valentine's Day with Cioppino!

The first time I tried Cioppino, I was in my mid 20’s checking out the San Francisco scene.  Although I can’t remember the name of the restaurant -- think it was called Salt -- I recall the server seemed surprised that I was having dinner alone.  This restaurant was filled with well-dressed men, which didn't surprise me because I knew what District I was checking out.  I suppose the server was actually surprised to see a single young female who had the “cojones” to have dinner alone in a room filled with gay men.  I was craving seafood so I decided to try the Cioppino. 

Cioppino is the ultimate special occasion meal.  My brilliant husband, who by the way is a fabulous cook, makes me this stew every year for my birthday and on Valentine’s Day.  Here’s his take on this delicious bowl of heaven:

Cioppino (Serves 4)

The Base

3 tbs clarified butter (clarified butter withstands higher heat)

3 cloves garlic, minced

1 cup onion, chopped

2 ribs celery, chopped

1/2 bunch fresh Oregano, chopped

1/2 bunch fresh Basil, chopped

1/2 bunch fresh Thyme leaves

1/4 tsp red pepper flakes

1 Bay leaf

16 oz can pureed tomatoes (San Marzano tomatoes are a great choice)

1 qt Clamato juice

1 8oz bottle Claim juice

The Fish

1 pound halibut, pollack or cod cut into 2” pieces

1 pound mussels

1 pound raw shrimp, devein and reserve the shells

½ pound squid cut into ½” rings, tentacles left whole

4 king crab legs

In a skillet, heat 1 tbs of clarified butter and sauté only the shells of the shrimp for about 8 minutes to extract juices.  (Only the liquid from the pan will be used.  After cooking, you'll discard the shrimp shells.)

While the shells are sautéing, in a medium sized stock pot, heat 2 tbs. clarified butter, add onions and sauté them until transparent, about 10 minutes. Add celery and cook until tender.  Then add minced garlic, chopped herbs and pepper flakes, and sauté for another minute or two. (Be careful not to burn the garlic.)  Add tomatoes, shrimp/butter liquid, and the bay leaf.  Cover, bringing to a simmer, then add the Clamato juice.  Cover and bring base to a rapid simmer, then reduce heat to medium-low and simmer, covered, for about 30 minutes.  Add claim juice and continue cooking for 5 minutes.

15 minutes into simmering the base, start prepping the fish.  After base has finished cooking, add only the mussels and cook, covered, until the mussels begin to open, about 5 minutes.  Add the white fish, squid, and crab legs, and gently simmer until seafood is cooked through, about 8 minutes.  Discard any mussels that do not open.  Then add the shrimp until they are just cooked through, stirring gently, about 5 minutes longer.  Season stew with salt, pepper and if you want more red pepper flakes.

Serve with toasted sourdough and a big glass of red wine.  For an even heartier meal, serve on top of linguine pasta.