If you were to get technical and ask Mr. B for more details, say, to describe the perfect chicken noodle soup, he'd start describing chicken Ph'o--mounds of rice noodles, peppery, spicy broth, a handful of basil and cilantro and a good squeeze of lime. Mr. B could live off the stuff--if I'd let him.
Unfortunately for us, the last Vietnamese restaurant closed down last year. For some reason, Vietnamese food isn't very popular in our area, but since we have a few really good Thai restaurants, we've decided that somehow things are even, especially since we both know how to cook up some pretty good Vietnamese food.
Mr. B swears that a bowl of Ph'o will cure whatever ails you. He even said it will send the devil packing. So, if you find you've been spending too much time with the devil, best to cook up a pot of Ph'o and send him on his way.
*Homemade chicken stock
2 poached chicken breasts, meat pulled off the bone and shredded
1 package thin rice noodles
1 red pepper, thinly sliced
1 small yellow onion, thinly sliced
2 medium jalapenos, thinly sliced
2 big handfuls of shredded carrots
fresh bean sprouts
1. Heat stock until it reaches a simmer.2. Add the shredded chicken breasts, sliced onion, jalapeño and red pepper; cook until the vegetables are soft.
3. Meanwhile, take the rice noodles and put them into a shallow pan; cover with boiling water and then cover pan with aluminum foil; let 'cook' for five to six minutes and then drain.
4. To assemble pho, ladle hot broth into deep bowls. Add a handful of rice noodles and then top with shredded chicken. Top with carrots and bean sprouts; cover with a bit more hot broth.
5. Top with torn basil and chopped cilantro.
6. Serve with Sriracha and lime wedges.
7. Shamelessly slurp up the noodles.