Vietnamese Phở

Phở (pronounced "fa") is the first thing that comes to mind when talking about Vietnamese cuisine. For those who are unfamiliar, it is a hearty noodle soup normally with chicken or beef that has a load of delicious extras to pile on (think bean sprouts, mint leaves, lime, chili, etc).

We were in Ho Chi Minh City last week for work and got a good dose of all things Phở. There are the fast food chains carrying the soupy treat (notably Phở 24 and Phở 20) and the mom and pop shops serving it up out of a big cauldron. Now I know eating off the street is generally not advisable but if you happen to be in the area go visit the famous Phở Le sidewalk eatery for the best in town... just make sure not to look at the mass pile of questionable meat in the corner. Just take a couple of Pepto on the way in.. you will be fine. It's worth it!

For those who want to make this at home I have included a basic Vietnamese recipe for phở gà (with chicken). Of course, it always tastes best if you have a stock pot on the go but for those who live real lives just use the best stock you can get a hold of.

Phở Gà
serves 4

Ingredients:

• 2 Litres of high quality chicken broth.
• 1 inch knob of ginger, grated very finely
• 1 Tbsp fish sauce
• 2 cups shredded cooked chicken
  
• 1 lb thin rice noodles, fresh or dried
• 1 large yellow onion, chopped finely
• 1 Tbsp rock sugar
  
• 3 scallions, green part only, chopped

to garnish (optional):

• beansprouts
• mint leaves
  
• fresh cilantro, chopped
• lime wedges
• fresh chopped chilis or chili paste to mix in.
  

Instructions:

• Cook rice noodles according to instructions. Set aside.
  
• Heat the broth, ginger, onions, fish sauce, and sugar over the stove.
• Simmer away until onions are tender.. should be about 15 min.
• Add the shredded chicken, scallions, and rice noodles and heat through.
• Add salt if necessary.
  
• Serve with whatever extras you like on top!
  

Summer Pasta

Summer pasta is the brainchild of one of my most cherished looney-tune friends, Cassie. I am fairly certain that Cassandra Ann's Athens legacy was a reason why UGA managed to grab the top spot on the party school list this year. She, like myself, enjoyed eating well at school (think delicious mimosa-laden brunches/230 am burgers) and was key in initiating our "Sunday family dinners". This gave us the opportunity to sit together and discuss the weekend's debauchery while one of us cooked up a special treat. I really miss those girls and summer pasta reminds me of our slightly sketchy attempts in the kitchen!

This recipe is exactly what a cold pasta should be (not the heavy mess you find at countless gatherings). It is light but full of flavor and makes use of one of summer's tastiest assets: ripe tomatoes. Take a trip to your farmer's market in search of your best local option. It will make a big difference; believe me. Marinating the tomatoes and scallions is also key so let it sit for over two hours (at least) for maximum flavor. It is perfect as a picnic main or an addition to grilled chicken or salmon. You have a couple of weeks left before we venture into fall cuisine so make use of the time left for summer treats.

INGREDIENTS:

• 1 box small penne pasta
• 1 8oz/230g block of feta, crumbled
• 6 RIPE tomatoes, deseeded and chopped
• chopped parsley to taste
• 6-8 scallions, finely chopped
• 3/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/2 lemon (juice only)
• salt & pepper to taste

DIRECTIONS:

• Whisk together olive oil, balsamic vinegar, lemon juice, and salt
• Add crumbled feta, tomatoes, parsley, and scallions and marinate (best overnight)
• Cook penne al dente
• Drain and shock with cold water
  
• Toss pasta with extras
• Add pepper to taste