A perfect dinner for a hot day. Easily converted to a vegan-friendly dish (just ditch the “ga”).
- 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
- Chicken breast
- Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
- Nuoc Cham
I use this nuoc cham recipe:
but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I doubled the recipe and added 1 tablespoon fresh ginger juice. I REALLY recommend the ginger!
What to do:
- Bring a big pot of water to boil. Turn it off. Add the noodles, cover, and stir every 2 minutes. Test them after 6 minutes to see if they’re done yet. When they are done, drain and rinse them VERY WELL.
- Chop up a bunch of vegetables.
- Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.
Marinade (idea from Brother Juniper’s Ginger Curry Marinade):
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- grated rind of 1 lemon
- 2 tablespoons grated ginger root
- 2 pressed garlic cloves
- 1/2 teaspoon chili sauce
- 1/2 tablespoon whole coriander seeds
- 1 tablespoon salt
Dinner tonight was so good that we didn’t get a picture of it… om nom nom nom nom!
- 1 can black beans, rinsed
- 2 cooked chicken breasts, cubed (vegans & vegetarians can replace this with a can of rinsed garbanzo beans, sliced mushrooms, and/or cubed firm tofu).
- 2 cups cooked brown rice
- juice of 1/2 a lime
- 1/4 cup diced cilantro
- 1/2 teaspoon each: roasted paprika, sea salt, garlic powder, onion powder, cumin
- 1 tablespoon olive oil
- whole romaine lettuce leaves
What To Do:
- Put everything except the romaine leaves into a large skillet over low heat
- Mix it up
- Cover and let it warm for about 15 minutes (stirring occasionally)
- Serve on a bed of romaine lettuce (I cut mine up with a knife, and M ate his as “Atkins tacos”)
Our side dish will be posted next…
I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.
Today, I fixed them myself.
- 1/4 cup canola oil
- 1 teaspoon rice vinegar
- juice from 1/2 lime
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon grated ginger root
- 1 pressed clove of garlic
- grated 1/2 large cucumber
- 3 grated carrots
- sliced jicama (I forgot to buy this!)
- mixed greens (whatever you want, really. I used the salad mix from my CSA box and some extra spinach leaves)
- chopped mint & cilantro
- cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)
What to do:
- Whisk the sauce together
- Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
- FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
- We put about three tablespoons of sauce in each wrap
DELICIOUS. The perfect meal for a hot day. The sauce would make an AMAZING salad dressing, just quadruple the recipe.
As “do it myself!” as I am, I haven’t braved the wild world of making my own soup stock yet. Go ahead and judge me.
- 8 cups of chicken stock or broth
- 1 teaspoon ground coriander (or 1 tablespoon coriander seeds)
- 1 star anise
- 2 whole cloves
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- a small bunch of cilantro stems, tied together
- shredded cooked chicken
- 1 small onion
- 1 3-inch chunk of ginger root
- bean sprouts
- cilantro leaves
- basil leaves
- 1 seeded and sliced jalapeno
- 8 oz rice noodles
What I did:
- Put a teensy bit of cooking oil in a small baking dish. I didn’t oil mine and now have a semi-permanent onion imprint on it. Whoops.
- Slice the onion in half. Place it and the ginger in the baking dish, put the dish on the top rack of the oven and turn on the broiler.
- Broil for 15 minutes, turning every five. Your house will smell AMAZING. Allow to cool, then peel the ginger and take off the outer layer of the onion.
- Put 8 cups of chicken broth/stock into a slow cooker (or large pot).
- Add: onion, ginger, coriander, star anise, sugar, fish sauce, and cilantro stems. It might smell like cat food because of the fish sauce, but don’t worry! It will cook down and mellow out.
- Cover and cook on low for… uh… 2 hours? We went to the museum and out for a walk, so I’m fuzzy on this.
- Remove ginger, star anise, cilantro stems, and cloves. Discard.
- Turn slow cooker on high (pot on medium) and add: jalapeno, chicken, bean sprouts.
- Cook your rice noodles according to package directions.
- Set out bowls with noodles, ladle in broth, serve with lime, basil, and cilantro.
I tried to plan all this out while severely congested, so I forgot to get cilantro and basil. My CSA cilantro had wilted and gotten icky. The pho ga was good anyway!