Asian Noodle Soups: Recipes & Pics

If you don't know it by now, I love teaching people about food and cooking.  My hope is that people everywhere will be inspired to cook for themselves and their loved ones.  Still, it makes me nervous to get up in front of 80 people and talk to them for 2 hours about food and cooking.  But, it's what I was born to do, so I do it every chance I get.

Here are some pictures from my last cooking class at Surfas, taken by Antonis Ricos. 

Minnie’s Quick & Easy Chicken Pho

Serves 4

Soup Base:
2 whole star anise
2 quarts chicken stock (store bought or homemade)
1 whole roasted chicken (store bought is okay)
1/2 onion

1 small carrot, peeled and chopped

1 celery stalk, chopped
1 lemongrass stalk, smashed and tied into a knot
1-2 tablespoons sugar
1-2 tablespoons fish sauce

Noodles:

1 lb Pho rice noodles

Accompaniments:

Fresh bean sprouts

Onion, thinly sliced, or thinly sliced scallions

Thai basil or cilantro

Lime wedges

Fresh bird chilies

Hoisin sauce

Sriracha

Soak noodles in hot water until soft.

Remove and shred chicken meat from the roasted chicken, reserving the bones.

In a large pot brown onion, carrots, and celery. Add chicken bones, star anise, chicken stock, lemongrass and bring to a boil. Reduce heat to medium-low, add fish sauce and sugar and let simmer for 20 minutes, skimming the surface frequently. Taste broth and add more fish sauce or sugar if necessary. Strain the broth and discard solids.

Arrange bowls with drained noodles.  Ladle the broth into bowls. Divide the shredded chicken evenly into each bowl. Top with bean sprouts, fresh herbs, onion or scallions, and other accompaniments, OR artfully arrange a table salad with sprouts, fresh herbs, lime wedges, fresh chilies, and small dipping dishes of hoisin and sriracha sauce, for your guests to add to their Pho.  Enjoy!