Time to get pho’d up! Wave yuh hands in the aiiir, wave ’em like you just don’t caaaare…
There’s a restaurant near me called Am Nam where they do fantastic Vietnamese cuisine which I thoroughly recommend. One of their specialities is Pho, which is noodles and any type of meat (e.g. beef, chicken etc) in a broth that is packed with meaty goodness. I loved it so much that I decided to make some of my own.
There is a proper way to make this, but this is my own adaptation (i.e. the slap dash, me-no-cook-good way). You can add whatever you like and as much of it as you like. I should also warn you that I made a mahoosive pot of the stuff so I apologise if the quantities are a little bit ridiculous, but you can adjust it to make enough for however many people you’re cooking for.
*gets cheerleader pom poms out* Ready? O-K!
Skinless chicken thigh fillets or chicken thighs
8 pork sausages
1 burger (yes, a burger. There was a lonely one in the fridge so I decided to chuck that in)
3 red chillis, sliced (plus an extra one or two for garnish, also sliced). Fairly hot ones work best but if you’re a ‘lemon and herb chicken at Nandos’ kind of guy/gal then mild ones work just as well
Half a large white onion, diced
2 vegetable stock cubes
1 chicken stock cube
Beansprouts, as much or as little as you want (plus some extra for garnish)
Coriander (again, as much or as little as you want, with some extra for garnish)
Mint (see above)
Salt and pepper, to season
1. Put the meat in separate pans, cover with water and boil until cooked
2. Take the meats out of the pans and set aside. Put the stock from each meat together in a large pot.
3. Boil 1 litre of water and pour into a measuring jug. Then crumble in the vegetable stock cubes and stir until they dissolve. Pour the stock into the pot with the rest. Do the same with the 500 ml of water and the hicken stock cube (I did say it was a lot!). Stir the stock to mix it all together.
4. Cut all the meat into bitesize pieces. Put them into the pot to join the stock. Then add the onion, red chillis, coriander and mint. Stir well so everything mingles and gets to know each other. Add salt and pepper. Stir again.
5. Boil the rice noodles in water for 6-8 minutes. Drain the water and sprinkle some cooking oil over the noodles so they don’t stick together. DO NOT under ANY circumstances dump the noodles in the big pot of broth like a moron because the noodles will soak it all up and turn gloopy – and that’s speaking from experience.
1. Put some noodles in a bowl. Then ladle the meat and broth over the top.
2. Sprinkle over some more coriander, beansprouts and chillis. Serve with a side dish of some extra coriander and beansprouts for people to add if they wish. You can also serve lemon slices to give it a bit of a zap.
Enjoy! Or, as they say in Vietnam, thưởng thức!