I love Vietnamese food, and one of my favorite dishes is Pho Ga. I love that the veggies are so crisp and the flavors in the broth are rich, yet distinct. So, how hard could it be?
Turns out, not that hard at all. The logic of the preparation had totally escaped me. What you do is prepare the broth (the only time consuming part.. yet so, so simple), bring it to a full rolling boil and then ladle it over hot noodles. Then you add slivers of fresh veggies, meat, and herbs. Voilà! Vietnamese chicken noodle soup in your very own kitchen.
Following you will find an excellent link for all kinds of cooking inspiration, and the recipe for the soup I prepared.
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2 comments:
It looks beautiful. I haven't had enough experience with Vietnamese food to get over the unusual (for me) combination of sweet and savory spices. I do love the technique of throwing raw veggies into a hot dish at the last moment. I do this quite often. You get color, crispness and fresh flavor you can't get any other way. I also like to layer . . . use the same vegetable to make your stock and then add again later in raw form. It really gives depth to soups and casseroles.
I have many funny stories about eating in Vietnam. Several of them are about pronunciation: they (seemed to) say 'fa' very softly, & we tend to say 'FO'.
I love the Thai so much more though... Vietnamese is good, Thai is bliss.
Not dissing Vietnamese - but I'm convinved that Thia is the way, the power & glory. Ah, coconut curry. Let me know if you ever want to go for Thai.
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