Well, since the crew at C@H is still celebrating, here's the recipe for the dinner to be reviewed on Monday, Jan. 15th - per Maryann's choice!! 
* Exported from MasterCook *
Chicken Pho with Noodles, Fresh Herbs, & Lime
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE BROTH -- SIMMER:
10 cups water
4 lb. chicken wings
2 onions -- quartered
2 cups celery -- chopped
6 garlic cloves
CHAR -- ADD:
1 cinnamon stiCK (2")
1 star anise pod
1 piece fresh ginger (5") -- halved lengthwise
STIR IN:
12 oz. skinless chicken breast -- thinly sliced
1/2 cup red onion -- thinly sliced
1/2 cup carrot -- shredded
1/4 cup fish sauce
1/4 cup scallions -- green part only, thinly sliced
Juice of 1/2 a lime
FOR THE TOPPINGS -- PREPARE:
4 oz. rice vermicelli -- softened
Butter (bibb) lettuce leaves
2 cups bean sprouts -- rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup jalapeno or serrano chiles -- thinly sliced
1 lime -- cut into wedges
Simmer water, chicken wings, onions, celery, and garlic (smash cloves with the side of a chef's knife) for the broth in a large pot over low heat for 3 hours. Skim off any foam and fat that rise to the surface.
Char cinnamon, star anise, and ginger over the flame of a gas burner or on the elements of an electric burner on med.-high heat. Charring intensifies their flavors.
Use a spoon to scrape off the blackened skin of the ginger (discard skin). After the broth has simmered for 3 hours, add the ginger and charred spices; simmer 20 more minutes.
Scoop the large pieces from the broth, then strain broth through
a fine sieve; discard solids. Return broth to the pot and bring to a simmer over low heat.
Stir in sliced chicken; simmer until cooked through, 1 0 minutes. So the scallions stay bright, add them off heat along with the red onion, carrot, fish sauce, and lime juice.
Prepare toppings, soaking rice vermicelli; divide noodles between serving bowls.
Fill lettuce leaves with some of the chicken from the soup, arrange on the noodles, then top with broth. Serve the bowls of soup with sprouts, herbs, chiles, and lime wedges on the side for each person to add as desired.
Rice noodles can be easy to overcook, but here's a way to make sure they come out perfect. First, bring a large pot of water to a boil. Submerge the noodles in the water, then remove the pot from heat and soak the noodles for 7-9 minutes. When tender and pliable (eat one to test), drain
Makes ~5 cups broth; total time: 3 ½ hours
Description:
"Cuisine at Home, Issue 61, Feb. 07"
* Exported from MasterCook *
Chicken Pho with Noodles, Fresh Herbs, & Lime
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE BROTH -- SIMMER:
10 cups water
4 lb. chicken wings
2 onions -- quartered
2 cups celery -- chopped
6 garlic cloves
CHAR -- ADD:
1 cinnamon stiCK (2")
1 star anise pod
1 piece fresh ginger (5") -- halved lengthwise
STIR IN:
12 oz. skinless chicken breast -- thinly sliced
1/2 cup red onion -- thinly sliced
1/2 cup carrot -- shredded
1/4 cup fish sauce
1/4 cup scallions -- green part only, thinly sliced
Juice of 1/2 a lime
FOR THE TOPPINGS -- PREPARE:
4 oz. rice vermicelli -- softened
Butter (bibb) lettuce leaves
2 cups bean sprouts -- rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup jalapeno or serrano chiles -- thinly sliced
1 lime -- cut into wedges
Simmer water, chicken wings, onions, celery, and garlic (smash cloves with the side of a chef's knife) for the broth in a large pot over low heat for 3 hours. Skim off any foam and fat that rise to the surface.
Char cinnamon, star anise, and ginger over the flame of a gas burner or on the elements of an electric burner on med.-high heat. Charring intensifies their flavors.
Use a spoon to scrape off the blackened skin of the ginger (discard skin). After the broth has simmered for 3 hours, add the ginger and charred spices; simmer 20 more minutes.
Scoop the large pieces from the broth, then strain broth through
a fine sieve; discard solids. Return broth to the pot and bring to a simmer over low heat.
Stir in sliced chicken; simmer until cooked through, 1 0 minutes. So the scallions stay bright, add them off heat along with the red onion, carrot, fish sauce, and lime juice.
Prepare toppings, soaking rice vermicelli; divide noodles between serving bowls.
Fill lettuce leaves with some of the chicken from the soup, arrange on the noodles, then top with broth. Serve the bowls of soup with sprouts, herbs, chiles, and lime wedges on the side for each person to add as desired.
Rice noodles can be easy to overcook, but here's a way to make sure they come out perfect. First, bring a large pot of water to a boil. Submerge the noodles in the water, then remove the pot from heat and soak the noodles for 7-9 minutes. When tender and pliable (eat one to test), drain
Makes ~5 cups broth; total time: 3 ½ hours
Description:
"Cuisine at Home, Issue 61, Feb. 07"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
