I had pho for the first time in Philly last month. (Which I later learned is pronounced “fuh”. So now do you get the title?!)Anyway, moving on…my god it was amazing! Spicy, and savory, and filling. But not like “food baby” filling. It was so perfect I had to try to recreate it. Plus, it’s having a real moment, so naturally we want to give you a damn delish recipe for it. Have at it readers!
Prepare the rice noodles according to the box. While the noodles are cooking, peel and slice the ginger and thin slice the onion. Remove the stems from the shiitake mushrooms and quarter the tops. Heat a large pot over high heat and add the ginger and onion for a few minutes. (Keep an eye on them to ensure they don’t burn.) Once fragrant, add in the chicken broth, cinnamon stick, fish sauce and shredded chicken. Top with salt and pepper to taste. Turn down the heat to medium and let the ingredients simmer. Add in the rice noodles.
To prepare the toppings, seed the jalapeno and thin slice. Pour the pho into bowls and top with a few jalapeno slices and fresh cilantro. Season with Sriracha for an extra kick.
Guys, who doesn’t love some Sunday night lo mein or kung pao chicken. However, after eating like crap all weekend or spending too much money going out it may be best to just cook your Chinese take out staple at home. It is a lot healthier and tends to be more wallet friendly as well. I hooked up some stir fry and fried rice for the boyfriend and I last weekend, it was tre yum. Check out the fried rice recipe below and see if you enjoy it as much as we did.
1/2 cup mirepoix mix (pre diced celery, onions, & carrots. You can obviously do this yourself but its just more time away from laying on the couch and watching football).
2 tablespoons vegetable oil
salt & pepper to taste (I would add at the end only because soy sauce, even the low sodium stuff is pretty salty tasting so you don’t want to over season).
1 tbsp. minced garlic paste
1 tsp. minced ginger paste (if you don’t have garlic or ginger paste, the powder would work too)
2 tbsp. soy sauce
1 tsp. sambal oelek (it’s an Asian chili oil but a few squirts of siriacha would do if you didn’t have any)
1 cup boiled rice
1 tbsp. butter (I add it just at the end, before serving. It melts into the rice and adds a nice soft texture to the dish, but feel free to leave out).
Heat the oil on high in pan or wok, while cooking the veggies, paste & spices. Don’t add the rice or soy sauce just yet. Cook till translucent/tender. Then crack the two eggs into the hot oil, veggie, spice mixture. Start scrambling, this is when you add the rice to incorporate everything together. Lower heat and stir in the chili oil & soy sauce.
It came out so legit, I didn’t even miss having a post meal fortune cookie. I may permanently be on a time out from my take out spot.