Pams Asian Chicken Noodle Bowl Pho Recipes

VIETNAMESE CHICKEN PHO RECIPE: CHICKEN NOODLE SOUP

Steps:

• In a small saucepan add the oil and gently saute the onion and ginger for a couple of minutes until golden. Set aside.
• Clean and rinse the chicken in cold water, remove excess fat and roughly cut into four pieces.
• In a large pot place the chicken and top with enough cold water to cover the chicken. Add the onions, ginger, spices, fish sauce and salt. Bring to a boil and then simmer over a low heat uncovered for 25 minutes. Discard any scum that comes to the surface.
• Check the chicken is cooked, remove with tongs and set aside for shredding into bite sized pieces.
• Add the bones back into the broth and simmer (don't let boil) for another 25 minutes to 60 minutes if time permits.
• Meanwhile prepare any fresh vegetables and cook the rice noodles according to the packet, do not over cook.
• Once the broth is cooked discard the bones and strain the broth through a sieve. Taste and season with more fish sauce if needed.
• Assemble the cooked noodles into bowls. Top with the shredded chicken. Pour the chicken broth evenly over each bowl. Top with carrot, mung beans, fresh herbs and fresh chili as desired.
• Serve with a lime wedge and chili sauce if desired.

PAM'S ASIAN CHICKEN NOODLE BOWL (PHO)

Steps:

• 1. Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
• 2. Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
• 3. Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
• 4. When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
• 5. Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
• 6. Have all of your bowl ingredients ready. Put the snow peas, cabbage,and carrots in the broth. Turn up heat and cook on a low boil for 5 minutes.
• 7. While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
• 8. Slice the chicken and place on top.
• 9. Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts.
• 10. Serve immediately with the garnishes.

ASIAN CHICKEN NOODLE BOWL

Steps:

• Cook linguine according to package directions, omitting salt. Drain; return to pan.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 4 to 6 minutes or until crisp-tender. Move to side of skillet.
• Add remaining ingredients to skillet; stir to blend. Move chicken and vegetables into sauce and stir until coated. Pour chicken mixture over linguine; toss to coat.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Prepare noodles according to package directions. Drain and cool.
• Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
• To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
• Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
• Serve with wonton crisps if desired.
• To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.

ASIAN CHICKEN AND SNOW PEA NOODLE BOWL

Steps:

• Bring broth to a boil in a large saucepan over high heat.
• Stir in vermicelli or other noodle, return to boil.
• Reduce heat to medium high and simmer about 6 minutes.
• Stir in chicken, snow peas, carrots and chili sauce.
• Simmer about 2 minutes.
• Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
• Serve immediately.

VIETNAMESE PHO RECIPE

Steps:

• Prep
• Throw your aromatics, without oil, on the skillet until you see smoke.
• With the cut side faced-down, throw your onion and ginger on the skillet. Char on each side for a few minutes. Remove from the pan and put the pieces aside.
• For about 3 minutes, toast your spices on medium heat in a pan.
• Clean Bones and Meat
• Rinse bones & brisket then cover with water in a large stockpot.
• Let everything boil for about 5 minutes and then drain all your water.
• After you're done, rinse all your bones and brisket under tap water.
• Making the Broth:
• Rinse and wipe out your pot and then take 4 quarts of water to boil.
• Once the water is boiling, add your bones, onion, ginger, brisket, and spices.
• Add the sugar and salt as well, you've done it right if the water barely covers your ingredients.
• Put your lid on and then let everything simmer for the next three hours.
• Take your brisket out if it's tender enough to fall apart and then throw it in the fridge for later.
• Keep the lid off and let all your ingredients simmer for another 40 minutes.
• Now you want to take out all the bigger pieces, strain your broth while pouring it into a different pot. Throw away your bones and spices that are left.
• Now you can add a little fish sauce, salt, and sugar until it taste just right. The broth should be mostly savory with a hint of sweet.
• Putting it Together:
• Get your pho noodles ready to add before serving.
• Throw your noodles in the bowl and then add your raw beef and brisket.
• Pour over your hot broth until the bowl is about 2 inches from the top of the bowl. The broth will continue to cook the raw beef to a perfect medium-rare.
• Put your bowl on a plate and then put all your toppings to the side.

QUICK AND EASY PHO

Steps:

• Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
• Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
• Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
• Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
• 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
• Discard the ginger, clove, cinnamon stick and onion pieces from the pot.
• Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.