I knew we were moving into a new level in our relationship when he brought me to his favorite pho` spot. His search for the perfect bowl was something he mentioned before, and I knew he was making a serious gesture when he brought me to the little place he never took anyone to and didn’t want too many people knowing about. He and I are too similar in some ways. We both appreciate the little hole-in-the-wall places you pass by countless times, and when you find one that is justsogood, well that’s gold in your hand, baby. And this place was that good.
Eventually, the restaurant shuttered and we had to find other places to go. We married, became parents, and though there is no shortage of restaurants, time is a whole other box of crayons. I am making a whole lot more meals at home, including pho.
This is the stuff that gets me there, and I am kind of in love with it:
… and now Savory Choice makes a chicken pho concentrate, and it is justsogood. Non-GMO, no MSG, gluten-free, and it doesn’t taste like a salt lick. It just tastes like the concentrated flavors of chicken, spices, herbs, all in one squeezy little packet. Yum.
California Farmers Market Chicken Pho
2 oz rice vermicelli noodles
1 boneless, skinless chicken breast
1/2 bunch Thai basil
1/2 bunch cilantro
1 4oz package of daikon radish sprouts
2-4 medium radishes (I used French breakfast radishes)
2-4 Thai chilies
1 stalk of green garlic
2 Tbsp flour
3 Tbsp vegetable oil
2 packets of Savory Choice Chicken Pho Concentrate
Bring 8 cups of salted water to a boil and add the vermicelli. Cook 6-8 minutes, stirring occasionally, until al dente. Immediately drain the noodles and rinse under cold running water until cool. Drain and set aside.
Shred the chicken breast by pulling apart with two forks or with your hands.
Prep the basil and cilantro by plucking the top leaves and tender stems and the larger leaves from the tougher lower part of the stem.
Using a sharp knife or a pair of scissors, trim the roots away from the sprouts.
Thinly slice the radishes, chilies, and green garlic. Set the radishes and chilies aside.
In a small bowl, combine the flour and salt. Add the green garlic slices and toss around to separate and lightly coat. Heat the veggie oil in a small pan. Add the green garlic, shaking away the excess flour before tossing into the pan. Stirring often, saute the garlic until light golden brown and crisp. Immediately spoon the garlic onto a paper towel-lined dish to drain and cool.
Bring 4 cups of water to a simmer. Squeeze the pho concentrate packet contents into the water and give it a little whisk to dissolve.
Into two bowls arrange the noodles and chicken in the bottom. Pour in the broth. Add the other ingredients as you like.
Grab some large spoons and chopsticks and slurp with reckless abandon.