Although I lived in Vietnamese refugee camps several years, lived in Vietnam for almost a year, and could eat Vietnamese food every day for the rest of my life without complaint, I am not wild about Pho Ga (Chicken Pho). I like it, mind you. I would take it over its American counterpart any day of the week, but it is not something I ever find myself thinking I must have soon or my life will seem diminished. Sadly (for it is surely wrong to have such attachment to food), I do have these thoughts about other foods such as bun rieu, rendang, soto ayam, and pizza.
Still, this month's Daring Cooks' Challenge was Pho Ga. Although the challenge actually provided a simplified recipe, I preferred to go old school, charring the ginger and onion, the whole bit. So I followed this recipe. While it didn't convert me to a pho ga fanatic, it did produce as tasty a pho ga as I have ever had.
With the change in weather in Northern California, this recipe couldn't have come at a better time. It was a delicious meal for a cool, windy evening. For anyone thinking Vietnamese food is too difficult to cook at home, this soup proves that wrong.
The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook. Thanks to Jaden for this delicious challenge. I look forward to trying out other recipes from her cookbook.