During my first year living in South Korea I travelled to Vietnam for Chinese New Year. I fell in love with the beauty & of course the yummy food. When I lived in Korea my second year I worked across the street from a really good Vietnamese restaurant & often frequented it. While working I Thailand I was very excited that a Vietnamese restaurant opened for my last 3 months living there. I must have eaten there at least 3 times a week. These days S & I like to frequent a small Vietnamese restaurant in the neighboring suburb of Epping. Most weekends we find ourselves making excuses to go there just to sucker the other one into eating out..again!
Obviously I'm a bit of a Vietnamese foody but for some reason I had never attempted to make it before. This weekend I was craving pho but in an effort to save money (about $30 for lunch) I took a shot at it & it actually turned out quite delicious! Even K approved & ate 2 bowls all to himself!
-6 cups of chicken broth
-1 small brown onion, chopped
-1 tbsp ginger, grated
-2 Tbsp olive oil
-1 package of rice stick noodles
-3 Tbsp hoisin sauce
-0.5 kilos of chicken breast
-a bag of bean sprouts
-3 carrots, grated or cut into matchsticks
-1 or 2 limes cut into wedges
-0.5 cup of fresh basil, chopped
-1 large chilli, chopped
-Cook rice stick noodles according to directions on the package.
Then drain & set aside in a large serving bowl.
-Heat olive oil in a large pot. Fry carrot, onion & garlic until soft.
-Add chicken & hoisin sauce.
-When chicken is half cooked add the chicken broth & bring to a boil.
-Cover & simmer for 15-30 minutes.
-Serve in a bowl with noodles, bean sprouts & basil.
-Garnish with lime & chilli.
-Add fish sauce & hoisin sauce to taste.
Obviously this is a faux recipe. I did a lot of research & tried to base my recipe around everyday ingredients that I already had in my fridge. Plus I added some different ingredients to make a tasty broth with veggies in it for my son to enjoy. I left the lime, chili & fish sauce to be accustomed to individual taste just like in the restaurant.
I plan on making this recipe on a regular basis & if it wasn't near midnight here I'd probably make some right now. All this talk is making me hungry for it! Hah! Anyways, I'll probably make a few alterations in the future so let me know if you try my recipe & if you have any suggestions.