Search Results: pho

Pho Style Sandwich

Pho Style Sandwich

Let me start by saying if I could eat Vietnamese pho for breakfast every day, I would. I’ve been making a big batch of pho about every month, or every other month now for some time. To me, making the pho is a day long, […]

Chicken Pho

Chicken Pho

I’m a sucker for Vietnamese pho. I truly am, and cannot get enough of it. I often think it is due to the delicious broth, but when slurped with some noodles, fresh herbs, and protein, then you really have a great, and I mean a […]

Pho Style Chicken Stock

Pho Style Chicken Stock

Do you love Vietnamese pho as much as I do? Sometimes I feel I cannot get enough of it. If you have never tried pho, please go out and try it, or better yet try making your own. The broth is unique in the sense that I know you will fall in love with it. It has notes of cinnamon, star anise, and roasted onions and ginger that it has you slurping up those noodles, beef, and bean sprouts like you were some sort of soup ninja. As pho is typically done with beef, there is also a chicken pho that is just as great. So recently I decided to make a big batch of pho style chicken stock to be used in some of my braises, and a base for ramen throughout the week. This stock is so good that you can simply reheat any day during the week, and drink it from a cup.

Pho Style Chicken Stock

Ingredients:

  • 2 whole onions
  • 3 inch piece of ginger
  • 2 lb chicken thighs
  • 1.5 lb chicken drumsticks
  • 1 tbsp salt
  • 4 quarts of water, to cover
  • 4 tbsp fish sauce
  • 4 whole star anise
  • 1/2 stick cinnamon
  • 1 cup of sake, optional
  • 2 tbsp sugar

Preheat your oven to 450 degrees. Add the onions and ginger to a baking sheet, and place into the oven until they are nice and charred. You can do this on your grill as well if you desire. Once charred, add them to the stock pot, along with the chicken pieces, salt, fish sauce, star anise, cinnamon, sake, and sugar.

How to make chicken pho stock

Bring the stock to a boil, then reduce the heat. You will notice a bunch of chicken scum come to the top during the simmer. No fear. You want to remove all of this. Use a skimmer to remove the scum, and discard. If you do not have a skimmer, use a large spoon. Continue to remove the scum as it appears.

I cooked my stock for about 6 hours, because, hey, why not? Once thoroughly cooked, strain using a chinois, or another type of strainer over a large pot. I use the chinois, and press the mixture until all of the stock is strained. Let the stock cool, the cover and refrigerate.

When you are ready to use, add the stock (it will be thickened from all of that great chicken fat) to your pot to reheat, letting it come to a boil.

This pho style chicken stock is just loaded with awesome flavor, and again is something you can use for a couple of weeks, whether that be with a noodle soup, a braise, or as part of a slow cooker recipe. Hope you enjoy!

Pho Style Chicken Stock
Author: 
Recipe type: Soup
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 3 quarts
 
Ingredients
  • 2 whole onions
  • 3 inch piece of ginger
  • 2 lb chicken thighs
  • 1.5 lb chicken drumsticks
  • 1 tbsp salt
  • 4 quarts of water, to cover
  • 4 tbsp fish sauce
  • 4 whole star anise
  • ½ stick cinnamon
  • 1 cup of sake, optional
  • 2 tbsp sugar
Instructions
  1. Preheat your oven to 450 degrees. Add the onions and ginger to a baking sheet, and place into the oven until they are nice and charred. You can do this on your grill as well if you desire. Once charred, add them to the stock pot, along with the chicken pieces, salt, fish sauce, star anise, cinnamon, sake, and sugar.
  2. Bring the stock to a boil, then reduce the heat. You will notice a bunch of chicken scum come to the top during the simmer. No fear. You want to remove all of this. Use a skimmer to remove the scum, and discard. If you do not have a skimmer, use a large spoon. Continue to remove the scum as it appears.
  3. I cooked my stock for about 6 hours, because, hey, why not? Once thoroughly cooked, strain using a chinois, or another type of strainer over a large pot. I use the chinois, and press the mixture until all of the stock is strained. Let the stock cool, the cover and refrigerate.
  4. When you are ready to use, add the stock (it will be thickened from all of that great chicken fat) to your pot to reheat, letting it come to a boil.

 

Pho Bo – Vietnamese Noodle Soup

Pho Bo – Vietnamese Noodle Soup

It has been about fifteen years now since I first laid eyes on a noodle soup known as Pho. While arriving into Dallas, Texas nearly fifteen years ago, a lot was new to me then. Everything from the culture, to the cuisine, and everything in […]

Orange and Radish Juice

Orange and Radish Juice

I remember years ago when I was into juicing. A juicer was given to me as a gift, and it would be my first time ‘juicing’. I actually enjoyed it, but it was a process, and the juicer itself was too large in size to […]

Polish Sausage Breakfast Bagel Sandwich

Polish Sausage Breakfast Bagel Sandwich

My kid has been coming home on a regular basis for most of his junior year in high school. I always think how rad would that have been when I was in school! He gets this privilege for a couple of reasons, and I am glad that he does. Not only does it allow me a chance to have one on one time with him, if needed, but it also allows me to be able to make him some brunch before heading back to school.

He is self sufficient for the most part and his go to items are always a grilled cheese sandwich or a quesadilla. I had some time one my hands the other day and decided to offer up my services and make him something to eat. I rummaged through the fridge and decided that I would offer up a sandwich but go breakfast style as I know he loves egg McMuffins as well as pretty much any type of sausage. I had grilled up some Johnsonville Polish Kielbasa the night before and that is what sparked the idea of making this Polish Sausage Breakfast Bagel Sandwich.

Polish Sausage Breakfast Sandwich Recipe
Polish Sausage Breakfast Sandwich Recipe

This is a stunner of a sandwich and I was even in shock when I plated it for my son. The excitement on his face alone was well worth every second I spent making the sandwich, which was only a matter of minutes.

Ingredients:

  • 1 bagel, sliced and lightly toasted
  • 1 whole egg, cooked over easy
  • 1 tbsp unsalted butter
  • 1 slice American cheese
  • 3 inch link, cooked Johnsonville Polish Kielbasa sausage, cooked and sliced lengthwise

Start by heating a skillet on medium heat. Add in the butter and swirl the skillet as it begins to melt.

Add in sliced Polish sausage. I like to heat the sausage through while trying to get a slight crisp to it along the way.

Turn the sausage and try to lightly smash it so it flattens. Scoot the sausage to the edge of the skillet.

Crack the egg into the skillet and cook the egg to an over easy yolk. While the whites of the egg are almost set, top the egg with the slice of American cheese.

Pop you bagel into the toaster and toast until light golden brown.

Once the bagel is ready, take the bottom bagel and top with the egg and cheese. Add the Polish sausage on top, and add the top bagel. Smash slightly to get the yolk gravy going, then dig in.

The beauty was watching my kid observing this thing. I should have taken a photo of that expression. His smile, his excitement, and whatever the heck he said about it really just made my day. I asked him how the sandwich was and he said ‘I would rate that’. I think that meant he loved it in his lingo, and I could probably attest that he did as there was nothing left on his plate but a drop of somewhat hardened yolk gravy.

Polish Sausage Breakfast Bagel Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 bagel, sliced and lightly toasted
  • 1 whole egg, cooked over easy
  • 1 tbsp unsalted butter
  • 1 slice American cheese
  • 3 inch link, cooked Johnsonville Polish Kielbasa sausage, cooked and sliced lengthwise
Instructions
  1. Start by heating a skillet on medium heat. Add in the butter and swirl the skillet as it begins to melt.
  2. Add in sliced Polish sausage. I like to heat the sausage through while trying to get a slight crisp to it along the way.
  3. Turn the sausage and try to lightly smash it so it flattens. Scoot the sausage to the edge of the skillet.
  4. Crack the egg into the skillet and cook the egg to an over easy yolk. While the whites of the egg are almost set, top the egg with the slice of American cheese.
  5. Pop you bagel into the toaster and toast until light golden brown.
  6. Once the bagel is ready, take the bottom bagel and top with the egg and cheese. Add the Polish sausage on top, and add the top bagel. Smash slightly to get the yolk gravy going, then dig in.