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Wednesday
14Oct2009

Daring Baker Squid Pho

DateWednesday, October 14, 2009 at 8:43PM

Daring baker Squid Pho

Last minute as usual for the daring Kitchen challenge! I completely forgot to take it into consideration when I sat down to write my weeks menu so I had to shoe horn it in somewhere. I was already having chicken in the week but I remembered I had some frozen squid in the fridge and thought it would be a good addition to an aromatic broth.

I have tried to make similar recipes before but usually go for the make something up without a recipe route and it hasn't always been that successful. This time I was glad to have some guidance as the resulting stock was delicious and will be one I will make again and again.

Equipment:



• Frying pan
• Large stockpot
• Tongs
• Strainer, sieve or colander
• Bowls for serving

Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions


Servings: Makes 4 servings


Ingredients:



For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)  (I used about 10 baby squid sliced into rings)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)


Accompaniments:



2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

Directions:




  1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.

  2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.

  3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

  4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.

  5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

  6. Prepare the noodles as per directions on the package.

  7. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.

  8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

AuthorSarah | Comment2 Comments |
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Monday
04May2009

Queen scallops in a Chinese style broth

DateMonday, May 4, 2009 at 9:24PM
Scallops in Chinese broth

We often go to a Chinese place, near where we live, called the noodle bar. Huge steaming hot bowls of delicious food come flying out of the kitchen at an alarming rate and the smells and the busy, buzzing atmosphere add to the experience. I try to have something different every time as I don't want to feel I'm missing out on something but I do regularly have a bowl of noodles in broth with whatever I fancied that day heaped on top. I have tried to replicate something similar here and although it isn't exactly authentic it tasted pretty good. 

Scallops come courtesy of a nice man from the Isle of Man. The Isle of Man queenie scallop festival is running from the 29th June to the 5th July this year so book your seat!

Ingredients:

  • 30 queenie scallops or 10 king scallops

  • 500ml chicken or vegetable stock

  • star anise

  • 2 spring onions roughly chopped

  • thumb sized piece of ginger, peeled and sliced into thin batons

  • clove of garlic, peeled and thinly sliced

  • small deseeded chilli, thinly sliced

  • two medium sized pak choi, roughly chopped

  • coriander to garnish

  • 150g udon or medium rice noodles

  • sesame oil

  • vegetable oil


Warm the stock in a pan with the star anise in it to infuse. Put on a pan of water to boil, then add the noodles, take off the heat and let the noodles cook in the hot water for the time indicated on the packet. Heat a wok on a very high heat then add a tablespoon of vegetable oil. The pan should be smoking hot ( but do be careful!). Have everything chopped and lined up beside the pan at this point as it doesn't take long to cook in the high heat.  Add the garlic, ginger and chilli and stir fry for about 30 seconds then add the scallops and cook for a further minute. Add the pak choi, spring onions and the cooked noodles and fry for another thirty seconds to a minute and then add about three tsps of sesame oil. Take off the heat, ladle in the stock (having removed the star anise) and serve immediately, in bowls, with a sprig of coriander on top. 
AuthorSarah | Comment3 Comments |
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