I love pho soup and I found in Asian shop Pho Gai stock for soup so I made it today. Its a one pot dish. In Thai Cooking Gai = Chicken and Pho is pronounced phur.
Ingredients serves 2
1 Pho Gai Stock Cube
3 Cups Water
1 Handful of each : Vegepod Asian Greens Tatsoi, Bok Choy,
1 Green Shallots,
1 handful of each from vegepod/herb pot: Basil, Mint, Parsley.
2 chicken breast,
1/2 cake vermicelli noodles cooked,
2 nori sheet
Place chicken and stock in water in saucepan and simmer until chicken almost cooked
then add remaining ingredients except herbs and nori to pot. Simmer for 1-2 minutes
to lightly cook the greens. Refresh Vermicelli in warm water in a separate bowl and add
to serving bowl in middle. Top with remaining ingredients and herbs.
2 min beef noodles no season sachet
1 cup bone broth chicken stock made fresh
1handful tatsoi from vegepod
1asian red shallot
1vietnamese five taste lemongrass pot
cook all together in skillet until noodle are cooked
Used up Bulgogi marinade to make Bulgogi Pork with Vegepod kale and basmati rice. Kale was in abundance and I had cooked a batch of rice yesterday.
I had some soft rolls left over so I have made a fish burger and chips. Divine!
The order of ingredients on the roll is important so the roll isn’t soggy after it was crisped up in the oven.
These cute little chip baskets are $2 at Kmart and add a classy touch to serving hot chips. I always line it with baking paper so it doesn’t sog the chips.
Fish burger and chips
Straight from the pod today.
Vegepod fresh beets radish tomato rocket served w turkey deli
This entry was posted on August 9, 2018, in
Bulgogi beef and pork with vegepod tatsoi, garden fresh broccolini and coriander from herb pot
I had some pulled pork and beef left over from a week ago and added bulgogi marinade to it. I got fresh Tatsoi and broccolini from my garden and coriander from herb pot. I added celery and carrot to make the meal complete. Stir fry for 3minutes until meat is heated through.