Vietnamese Rice Noodle Dish
Pane-Bistecca
My friend Nathalie has cooked a wonderful Vietnamese Rice Noodle Dish. This dish is actually served on every street corner as a soup for breakfast, but you can also serve it without broth as a noodle dish, it tastes very good! Unfortunately, she didn’t give me the recipe, so I tried to recreate it, absolutely delicious!
One possible word origin is the Vietnamese pronunciation for the French dish pot-au-feu. Pho is considered the national dish of Vietnam.
Pho has its origins in a dish called Xáo Trâu, a simple soup with slices of water buffalo meat cooked in broth and rice ribbon noodles. Xáo Trâu was a popular dish at rural markets in Hanoi.
When the French colonized Vietnam in the 1880s, they brought with them a stew of vegetables and beef called pot-au-feu. In the 1860s, Chinese traders imported more than 500 cows a month from Cambodia to sell to French army commissars. At the beginning of the twentieth century, cattle were considered work animals in Vietnam and were only consumed by the French. The leftover bones and meat waste from the French colonists were utilized and sold by a handful of butchers in Hanoi.
As the locals had not yet developed a taste for beef, street vendors who were already selling noodle soup sensed a market niche. Because beef was cheap, the street vendors at the harbor used it to cook xáo bò (ribbon noodles with beef). (from Wikipedia)
One possible word origin is the Vietnamese pronunciation for the French dish pot-au-feu. Pho is considered the national dish of Vietnam.
Pho has its origins in a dish called Xáo Trâu, a simple soup with slices of water buffalo meat cooked in broth and rice ribbon noodles. Xáo Trâu was a popular dish at rural markets in Hanoi.
When the French colonized Vietnam in the 1880s, they brought with them a stew of vegetables and beef called pot-au-feu. In the 1860s, Chinese traders imported more than 500 cows a month from Cambodia to sell to French army commissars. At the beginning of the twentieth century, cattle were considered work animals in Vietnam and were only consumed by the French. The leftover bones and meat waste from the French colonists were utilized and sold by a handful of butchers in Hanoi.
As the locals had not yet developed a taste for beef, street vendors who were already selling noodle soup sensed a market niche. Because beef was cheap, the street vendors at the harbor used it to cook xáo bò (ribbon noodles with beef). (from Wikipedia)
Ingredients
8 boneless Chicken Thighs with skin
600 g dried Rice Noodles
Salad leaves
Thai Basil
Fresh Mint
Bean Sprouts
Peanuts
4 Spring onions
3 tbsp Soy Sauce (gluten-free)
1 tbsp Fish Sauce
1 Lime, the juice
½ tsp Sugar
3 tbsp Oil
Pepper
2 Garlic cloves, chopped
Chili
4 Garlic cloves, chopped
1 red Chili chopped
2 tbsp Fish Sauce
1 Lime, the Juice
Pepper
½ tsp Sugar
6 tbsp Water
1 Carrot Julienne cut
Marinade
Sauce
Instructions
1
Step 1
Mix the marinade ingredients together and marinate the chicken pieces in it for 2 hours.
2
Step 2
In a small container, mix the sauce ingredients (with only 1/3 of the carrot) and leave to stand for 30 minutes.
3
Step 3
Place the meat on a baking tray lined with a wire rack and roast in the oven at 180°C until golden brown. Turn the pieces of meat once. Keep warm in foil.
4
Step 4
Meanwhile, pour boiling water over the rice noodles and drain off the water as soon as they are soft.
5
Step 5
Fry the chopped spring onions in 1 tbsp of oil, then add to the noodles. Divide the noodles between the plates.
6
Step 6
Cut each chicken thigh into thin strips and add to the noodles on the plate. Pour 1-2 tbsp of the sauce over each noodle dish.
7
Step 7
Place 1-2 lettuce leaves on each plate, along with the Thai basil and mint leaves. Add some of the soybean sprouts and the remaining carrot.
8
Step 8
Crush the peanuts in a mortar and sprinkle over the dish.
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