Crock Pot Vietnamese Chicken Noodle Soup (Pho)

If my mom knew that I made Vietnamese chicken pho in a crock pot, her face would show disapproval.  Previously, I posted a recipe to make pho the traditional way, and it was the recipe from my mom’s restaurant in Vietnam. This soup has become famous all over the world, but the traditional way of making this soup means taking all day and all night to flavor the broth, especially making beef pho. However, why should I not use a crock pot because it cooks slowly, the initial water level of the broth made in a crock pot usually remains nearly unchanged, and the spices can slowly infuse the broth?  In our busy lifestyles, the crock pot is a treasure. Anyway, Sorry Mom!  I will make chicken pho in a crock pot today. Chicken pho is easier than beef pho because the meat cooks faster. My family prefers chicken over beef. Mom always said that good soup starts with good broth. So this recipe will be divided into two parts. Part one is making the broth in a crock pot, and part two is to flavor the broth and turn simple chicken broth into an authentic, wonderful Vietnamese chicken pho. It is up to the cook first to make the broth and have it ready for part two or make the broth on a weekend while out shopping and finish part two later. Here we go.

Ingredients:
Broth ingredients:
10 chicken drumsticks or 4 lbs. chicken parts or whole chicken
1 onion, quartered
2 celery stalks, cut into 3 inch lengths
2 carrots cut into 2 inch lengths
1 piece fresh ginger
4 garlic cloves, peeled and slightly mashed
4 inches of daikon
A quarter of jicama
Fresh pineapple, a few slices*
1 Fuji apple, quartered
1 pear, quartered
2 oz. rock sugar
Salt to taste
The chicken pho ingredients:
3 drumsticks**
2 chicken breasts
Spices:
6 star anise
3 cloves
1 stick cinnamon about 2 inches in length
2 tbs coriander seeds
2 tsp  fennel seeds
4 shallots
2 inches fresh ginger
1 onion
Bunch of green onions, cilantro
Serve with:
Fresh banh pho, rice noodles
Lime, chili, Hoisin sauce, Thai sriracha hot sauce
Bean sprouts, Thai basil

Directions:
Bring a large pot of water to boil and add chicken. Boil for 1 or 2 minutes. This process will clear the broth. Dump the chicken into a large colander and wash with cold water.

In a 6 or 8 quart crock pot, place all the ingredients and the chicken back to the crock pot. Fill it up with water and turn to slow for 6 to 8 hours or to high for 3 to 5 hours.

Remove the broth and drain.
Place shallots, ginger, and onion in a baking tray and bake in a preheated oven set to 350° for 20 minutes or until charred.

This process can be done easily over the burner. Remove the burnt shallots and onion skins.
In a frying pan, dry fry the cloves, coriander seeds, fennel seeds, cinnamon stick, and star anise for 2 minutes or until the aroma fills the kitchen (be careful not to burn these spices).

 

Place all the spices in a cheesecloth and tie them, invest in a tea infusion, or like in the photo below that is the best to make Pho.

After draining the broth from the crock pot, clean the crock pot well and pour the broth back into the crock pot (probably about 14 to 16 cups). Add all the spices ingredients to the broth. Place the green onions and cilantro on the top of the broth.

 Turn to high for one and half  hour. Remove and discard the spices and green onions and cilantro (use a slot spoon to clear all to make sure the broth is clean). Now the pho is ready to serve.

**Before the chicken broth is done cooking, remove some of the drumsticks and add chicken breasts into the broth and remove them in hour later.
To serve:
Bring a pot of water to boil and plunge the fresh noodles in boiling water for a few seconds. Place in the bottom of serving bowl.

Slice chicken drumsticks and breasts and place on top.

Slice white onion and chopped green onions for garnish. Ladle hot broth over the noodles and meat. Top with white onions, green onions and cilantro. Serve on the side the Thai basil, lime, hoisin sauce and sriracha hot sauce.

 

This is not the traditional way making pho, but it is an easy, shortcut way to have a good pho at home. It is very good and easy to achieve. For quick pho this is the recipe to follow.

*The pineapple is another trick that I learned from my mom to make the broth.

Quick Molasses Bread

For a quick, tasty bread for breakfast, the molasses* wheat bread is perfect. It does not just taste good, but the molasses substituted for sugar also makes this bread a healthy choice for my family. The bread freezes well, and the taste improves the next day. However, this bread will disappear quickly when it comes out from the oven.

Ingredients:
Dry ingredients:
1 cup wheat flour
1 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
Wet ingredients:
1 egg
1/2 cup molasses
1/4 cup honey
1 cup milk
1/2 cup apple sauce
2 tbs coconut oil for greasing the pan

Directions:
Preheat oven to 350°.
Use the coconut oil to grease a 9” x 5” loaf pan and set aside.
Combine the dry ingredients in a bowl and set aside.
Combine the wet ingredients and beat well.
Add the wet to the dry ingredients and stir to combine (I use the method of counting from 1 to 50 while stirring to determine the necessary amount of stirring).

Pour the batter into the prepared loaf pan and bake for 30 to 40 minutes.

Remove and serve.

*The web link below will list the health benefits of blackstrap molasses:

 

http://www.healthdiaries.com/eatthis/15-health-benefits-of-blackstrap-molasses.html

Salmon Cake with Potato & Corn

Here is another budget friendly healthy recipe that I would like to share. I do most of my food budget shopping at Costco and buy a large bag of baking potatoes or other large household items to have ready when needed. The potato, whether baked, boiled, or mashed is considered a comfort food. Other than that, the potato is considered the healthiest, easily grown vegetable in the world. Potatoes contain vitamin B6, B3, C and other valuable nutrients, such as potassium, copper, fiber manganese, and phosphorus, which helps to promote brain function and lower blood pressure. There are 100 different kinds of potatoes having various shapes, colors, and starch content. Find the one that suits your taste and budget. However, cooking a potato with butter, heavy cream, or other fatty ingredients won't contribute to a healthy diet. The following recipe will make a positive, healthy change in our diet, which also tastes great. The combination of ingredients in this recipe is the best to make regular meals enjoyable every day.

Ingredients:
1 large baking potato
2 salmon patties, thawed
1 cup fresh or frozen corn, thawed
1/2 cup frozen beans, thawed and diced
2 garlic cloves, minced
1/2 cup chopped red onion
4 green onions, chopped (about ½ cup)
1 tsp five spice
1/2 tsp cayenne
1/2 tsp paprika
1 tbs soy sauce
1 tsp sugar
Salt and pepper to taste
3 tbs cornstarch
¼ cup of oil to fry cake
 
Directions:

Cook the potato and mash well. Place mashed potato in a large mixing bowl. Add salmon and mash well.

In a sauté pan, add 2 tbs of oil and then heat. Sauté chopped red onion and minced garlic until fragrant..

 Add corn and diced beans and cook for 5 minutes.

Add this mixture to the mashed salmon and potato.

Add the rest of the ingredients except the oil. Mix well.

Oil your hands and form the entire cake mixture into 3 in. diameter by ½ in. thick patties. Wrap all the cake patties in plastic wrap and store in the freezer if not used immediately.

 

 Pour the rest of the oil into a nonstick pan. Heat the oil until hot and fry the cake patties not placed in the freezer for 2 minutes on each side until golden brown.

 Serve with sweet-and-sour dipping sauce, sweet chili sauce, or Vietnamese dipping sauce.

 

Microwave-Baked Sweet Potato Chips

Everybody loves potato chips, but, unfortunately, there are more good reasons for us to stay away from eating store-bought potato chips. They are addictive and are loaded with many chemicals that we do not need.  I will finish a bag of potato chips if it is just right in front of me. Many parties start with chips and dips. Potatoes are very healthy root vegetables, and making tasty potato chips at home without chemical additives is my goal. However, I have tried different methods previously, but the results were always unsatisfactory to me. Recently, I have visited several websites showing how to create potato chips using a microwave. At first, I was a little skeptical about this method being good for making healthy crunchy potato chips; however, I have since created the recipe below using some of my spices that I like and coconut oil for a better taste. The result is not much different either with or without oil. Try this microwave method, and you can spend the remainder of your life eating healthy potato chips. When the craving for potato chips arrives, just pop the sliced potato into the microwave. After the first or second batch of potato chips, you may have to throw it out because the chips are either too brown or not crispy enough.  Do not be discouraged because soon your patience will pay off after discovering the precise method for your particular microwave.

Ingredients:
1 sweet potato or russet potato*
2 tbs coconut oil, melted
Spice mixture ingredients:
1/4 tsp salt
1/8 tsp paprika or cayenne
1/8 tsp black pepper
1/8 tsp sugar

Directions:
Peel and thinly slice the potato (about 1/8 inch thick).

Use a mandoline or sharp knife to slice the potato. Soak the potato slices in cold water to remove some starch. Drain and pat dry.

Combine the oil and spices in a mixing bowl.  Add the potato slices and mix to coat slices well with oil and spices

If you have a large microwave safety plate, then use it or cut a piece of parchment paper to fit the microwave turntable. Place potato slices in single layer inside the microwave. If your microwave has a function for cooking potatoes, then use it; otherwise, just cook for 6 to 7 minutes (adjust the cooking for more or less time depending on the wattage of your particular microwave).

*The photo below was taken after baking a sliced Idaho or russet potato to make regular potato chips using the same ingredients and directions above.

Salmon Egg Foo Young

What to have for dinner in a short time that is budget friendly is a question often asked by many. This recipe here is one answer. It is not only friendly and easy to prepare but also is very healthy.  I use the salmon patty that is sold in Costco, but Walmart has it and is a little less pricey.  Eggs are always less expensive than meats or other healthy clean protein sources. The book, "Eat This Not That", shows the new revised guidelines on eggs and cholesterol consumption, and for most people without a concern for cholesterol, but they can enjoy eggs for their many healthy benefits. If we can have eggs seven days a week, the protein and amino acid in eggs will be good for our eyes, cardiovascular system, having healthy hair, and for the brain, etc. I always love eggs, and this recipe is very easy to prepare on a limited budget by adding a salmon patty to contribute to a long list of healthy benefits that comes with both eggs and salmon.

(Completed dish can be divided to serve 2)
Ingredients:
4 eggs
1 salmon patty
2 button mushrooms, diced
2 green onions, sliced
1 handful of bean sprouts
1/4 salt
1/8 tsp black pepper
Sauce ingredients:
1/2 cup chicken broth
1 tsp cornstarch
1 tbs soy sauce
1 tbs dry sherry
1 tsp molasses
1 garlic clove, minced

Directions:
Dice the salmon patty and mushrooms.
Lightly beat eggs with salt and pepper. Add diced salmon, mushrooms, and bean sprouts into the beaten eggs.
Combine the sauce ingredients and set aside.
Heat a non-stick frying pan and add 2 tbs of peanut oil.

 Swirl and spread oil over pan. Pour egg mixture into the pan and quickly stir until the mixture slightly solidifies.

Lightly flatten mixture to form a big pancake. If necessary, add a little more oil to prevent burning. Turn the heat down and flip the egg pancake to cook the other side.

  Pour the combined sauce ingredients over the egg pancake. Top with green onions and serve.

 

 

Braised Eggplant with Tuna

The eggplant, also known as aubergine, comes from its variety of shapes and colors. The colors very from white to light through deep maroon or purple. Asians love eggplant and the fact is that the eggplant is not just a friendly vegetable in the vegan world but also the long list of health benefits from the eggplant is a good reason to consume this veggie. Many studies have suggested that increasing the consumption of eggplant decreases the risk of obesity and overall mortality, diabetes, and heart disease and promotes a healthy complexion and hair, increased energy, and overall lower weight. The eggplant is my family’s favorite food even as a simple eggplant dip or grilled eggplant topped with scallion oil to make a simple meal. When making eggplant, I do not have any preference for the Japanese eggplant with a light purple long shape more than the common eggplant, which is sold at most American food markets. The recipe that I am presenting here today is a perfect choice for preparing a healthy meal that includes vegetable and fish.

Ingredients:
Two 6 oz. tuna fillets, cut into big chunks
1 eggplant, washed and cleaned and cut to the same size as the fish
2 garlic cloves, minced
2 tsp fresh ginger, minced
1 cup chopped red onions
2 tbs peanut oil
Sauce ingredients:
1/2 cup chicken broth
2 tbs oyster sauce
2 tbs soy sauce
1 tsp sugar
1/4 tsp salt
1 tsp black bean powder (Korean)
Other ingredients:
Dried Thai red chili
Garnish with green onions and cilantro

Directions:
Combine the sauce ingredients in a bowl and mix well.
Heat oil in a heavy pot. Add garlic, ginger, and onions. Stir and cook for 2 minutes.

 Add eggplant and cook until the eggplant has wilted.

Add sauce, Thai chili and tuna.

Cover and cook on medium low heat for 10 minutes or until all the sauce has absorbed. Add green onions.

Sprinkle with cilantro and serve.