Tag Archives: vietnamese

PHO

A fresh and healthy treat for all. I skip the notion of making homemade stock and doctor up a good Solid Roasted Chicken Base. The result is just as deep and rich. The star anise adds intensity and the fish sauce takes it to the next level.

BROTH

4 cups chicken broth

1 star anise

I knob ginger- thumb size- split down the middle

1 clove (optional)

2 tablespoons fish sauce

1/2 teaspoon white pepper

1 clove garlic- peeled and split in half

1/2 small red onion

Simmer all ingredients on low for 1 hour- Pour through a sieve saving the broth.

Pour broth in clean pot and return to stovetop to keep hot.

NOODLES

1 package rice vermicelli

2 cloves garlic-minced

6 tablespoons olive oil

1 teaspoon red chile oil –(optional)

Prepare Rice Noodles

Soak rice noodles in boiling water until soft. (only takes minutes)

Heat a small frying pan to medium heat.

Add olive and chile oils . When oil is hot add garlic and saute for 1 minute.

Drain water off noodles and place in a separate bowl.

Pour oils over noodles and lightly toss.

Separate Noodles in your serving bowls.

Set aside.

Cut up chicken and lay slices on top of noodles.

Place Enoke next to chicken.

Pour hot broth over noodles ,chicken and enoke.

Top with :

TOPPINGS

A sprinkle of:

Cilantro

Thai basil

Mint

Jalapeno-sliced

Onion-sliced

A handful of bean sprouts

A wedge of lime-(squeeze juice on top to finish )


Knightsbridge Sesame Peanut Noodles

East meets West with a healthy twist. Hot or cold, day or night, lunch or dinner

  • Multigrain Spaghetti – 1 box
  • 1/8 cup Peanut Oil
  • 5 tablespoons chunky Peanut Butter
  • 5 tablespoons Soy Sauce-  low sodium  is good
  • ½  teaspoon Chile Oil – optional
  • 3 tablespoons Sesame Oil
  • 2 tablespoons Brown Sugar
  • 2 teaspoons freshly grated Ginger ( I use a micro plane)
  • pinch red chile flakes
  • pinch of Sea Salt
  • 1 tablespoon toasted sesame seeds
  •  10 leaves fresh mint –chopped
  • 1 cup fresh arugula
  • 10 Cherry Tomatoes – sliced in half lengthwise

Boil pasta .

 Drain and toss with half of the peanut oil. Set aside.

In a medium bowl whisk together Peanut Oil, Peanut Butter, Soy Sauce, Chile Oil,

Sesame Oil, Brown sugar, Ginger , Chile flakes, and Sea Salt.

Pour half the mixture over the pasta and toss until pasta is coated.

Cover and chill for at least 1½ hours.

When ready to serve toss with remaining Sauce, Mint, Arugula and Tomatoes. 

Pour into serving bowl and

sprinkle with Sesame Seeds.