BBQ Brethren Exclusive! -- Oakridge BBQ New Prototype Give-Away!!

Sorry guys! We blew through 100+ samples in just a few hours...


Thanks!

TravelingJ said:

Any chance you'd post a recipe or general concept of how you've used this for pho?

Click to expand...

Sure, no problem J. Here's the basic Pho recipe:

Quick & Easy Pho Ga (Vietnamese chicken noodle soup): This recipe is for one serving. To upscale, just multiply measurements/ingredients by the number of servings desired. The time does not change.

1 box (32 oz) Swanson No Salt Added Chicken Stock (do not substitute other kind, and make sure you get the STOCK and not broth)
1 boneless/skinless chicken breast (around 6-8 oz)
1 Tablespoon + 1 teaspoon Saigon 21 seasoning
Bahn Pho rice noodles (thin vermicelli size)

Empty entire box chicken stock into medium sauce pan with 1 level Tablespoon Saigon 21 seasoning. Bring to low boil. As soon as low boil is achieved, start 25 minute timer and reduce heat to keep at low boil. Wait 5 minutes. At 20 minutes remaining, gently place chicken breast into stock. Turn heat up to quickly resume low boil. When pot returns to low boil, reduce heat to prevent rapid boil. Now prepare rice noodles per package instructions. They should be cool and rinsed/drained before timer goes to zero. At end of time, with tongs remove chicken breast and check internal temp (should be at least 165º inside) – kill the heat. Set chicken aside to cool while you add 1 teaspoon Saigon 21 to stock, stir and cover with tight fitting lid. Now, shred the chicken breast with two forks into small to medium shreds. Place rinsed/drained rice noodles in bottom of large bowl, top with shredded chicken then ladle hot stock into bowl until noodles and chicken are fully covered. Garnish bowl with additional pinch of Saigon 21.


:thumb: :thumb:

Thanks!