This recipe skips the MSG often found in restaurant pho and uses a traditional and punchy dipping bowl of kaffir lime, salt, and pepper instead. You can dip pieces of chicken before slurping mouthfuls of noodles followed by spoonfuls of warming broth, so that the tail end of lemony, salty chicken flavour seasons each mouthful.
Remove chicken giblets. In large pot, cover whole chicken with 18 cups (4.5 L) water. Bring to just below a boil. Skim scum that rises to top. Reduce heat to medium and simmer, partially covered, for 25 minutes, or until a chopstick inserted in the underside of the thigh goes in easily or meat thermometer inserted in chicken thigh reads 165 F (74 C).
Remove chicken from pot to large bowl and, when cool enough to handle, separate chicken into large pieces. Discard skin and remove meat from breast and thighs. Return bones to pot.
Place oven rack in centre of oven and preheat broiler. In baking dish, blacken unpeeled shallots and ginger under broiler. Rotate every 5 minutes (set a timer) to blacken evenly, about 20 minutes total. Theyu2019re done when softened and shallots start releasing sweet juices.
Remove from oven and rinse shallots to remove outer skins. Tear shallots into pieces. When cool enough to handle, whack unpeeled ginger with blunt side of large knife on cutting board. Slice in half lengthwise, then into 1/4 in (6 mm) slices widthwise, like thick quarters.
Remove cilantro leaves from stems. Snip cilantro leaves in half with scissors and set aside for garnish. Add stems only, along with ginger and shallots, directly to large broth pot with the chicken bones, or combine in cheesecloth for easier removal.
Add sugar and fish sauce or soy sauce to pot and simmer, partially covered, for at least 30 minutes and up to 1 1/2 hours. Longer simmering results in more flavourful broth.
Meanwhile, finely chop dark green parts of green onions and add to soup. Finely chop the white and pale green parts and set aside.
In another large pot, bring at least 8 cups (2 L) water
to a boil. Add noodles and simmer until soft, about
4 minutes. Drain noodles and divide among 8 bowls. Place shredded chicken on top, followed by finely chopped green onion.
Roll kaffir lime leaves into tight cigar. Slice thinly (chiffonade) with knife or scissors. Reserve a little chiffonaded kaffir lime for later and divide the remainder among 8 bowls. Top with some cilantro leaves.
Taste broth and adjust with fish sauce or sugar, as desired. Remove cheesecloth, if using. With fine-mesh strainer, ideally lined with cheesecloth, strain broth into large bowl or another pot. Ladle strained broth over bowls of noodles. Garnish with cilantro.
To serve, place remaining chiffonaded kaffir lime and a sprinkle of pepper and salt into individual dipping bowls or ramekins and squeeze juice of a quarter lime over each. Prepare side plates of fresh basil leaves and bean sprouts for each person to add, as desired.
Enjoy, and feel better.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.