Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy

Delicious Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy is the traditional dish of the capital city and has been cooked up here for centuries.. The Hanoi and Saigon styles of pho differ by noodle width.  Hanoi beef noodle soup is by far the most famous Vietnamese noodle dish. It is served as a bowl of white rice noodles in clear beef broth with thin cuts of beef.

Ingredients

  • 8 cups chicken stock
  • 2 tablespoons coarsely chopped fresh ginger
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 2 whole chicken breasts, bone in
  • 1 lb bok choy, chopped
  • 1/4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
  • 3 tablespoons finely chopped scallions
  • 4 ounces baby tatsoi
  • vietnamese hot sauce (tuong ot toi)

Directions

  1. In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
  2. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes.
  3. Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
  4. Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.

Time

  • Preparation : 15 Minutes
  • Cook : 50 Minutes

Nutrition / Serving

  • Calories 366.7
  • Cholesterol 71.4 mg
  • Sodium 604.3 mg
  • Carbohydrate 30.1 g
  • Protein 30.3 g

Original recipe makes 6  Servings

Simple Taco Soup Recipes

Simple Taco Soup Recipes is a favorite. I put it in the crock pot early and we munch on it all day. Taco soup is a type of soup composed of similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans and a packet of taco seasoning.

Ingredients

  • 1 lb ground turkey or 1 lb lean ground beef
  • 1 large onion, chopped
  • 1 (1 ounce) package hidden valley ranch dressing mix
  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can pinto beans
  • 1 (16 ounce) can chili beans (hot or regular)
  • 1 (16 ounce) can whole kernel corn
  • 1 (8 ounce) can diced Mexican-style tomatoes
  • 1 (8 ounce) can diced tomatoes (any flavor)

Directions

  1. Brown meat and onions and drain.
  2. Mix ranch dressing and taco seasoning into meat.
  3. Without draining, add all of the other ingredients.
  4. Simmer 1 hour.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 213.3
  • Cholesterol 26.1 mg
  • Sodium 507.2 mg
  • Carbohydrate 31.5 g
  • Protein 15.7 g

Original recipe makes 12 Servings

Barbecued Red Roast Pork Tenderloin Recipes

Barbecued Red Roast Pork Tenderloin Recipes. Quick and easy recipe for an Asian BBQ Pork Tenderloin. The secret of how to grill pork tenderloin perfectly.

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons dry red wine
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 2 teaspoons red food coloring
  • 1 garlic clove
  • 1 shallot
  • 1/2 teaspoon Chinese five spice powder

Directions

  1. Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
  2. Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
  3. Drain pork fillets from marinade, reserve marinade.
  4. Put pork on wire rack over baking dish.
  5. Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
  6. Remove from oven, put on board and allow to cool.
  7. Cut pork into diagonal slices to serve.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 290.7
  • Cholesterol 118.1 mg
  • Sodium 1103.6 mg
  • Carbohydrate 9.9 g
  • Protein 41.5 g

Original recipe makes 4  Servings

Sweet Potato Curry With Spinach and Chickpeas Recipes

Sweet Potato Curry With Spinach and Chickpeas Recipes. This a wonderfully full flavored, vegetarian curry. A simple, delicious and cheap curry recipe.

Ingredients

  • 1/2 large sweet onions, chopped or 2 scallions, thinly sliced
  • 1 teaspoon canola oil
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 10 ounces fresh spinach, washed, stemmed and coarsely chopped
  • 2 large sweet potatoes, peeled and diced (about 2 lbs)
  • 1 (14 1/2 ounce) can chickpeas, rinsed and drained
  • 1/2 cup water
  • 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
  • 1/4 cup chopped fresh cilantro, for garnish

Directions

  • You may choose to cook the sweet potatoes however you prefer.
  • I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
  • Baking or boiling work well too.
  • While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
  • Add onions and sauté 2-3 minutes, or until they begin to soften.
  • Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
  • Add tomatoes with their juices, and the chickpeas, stir to combine.
  • Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
  • Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
  • When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
  • Add the cooked sweet potatoes to the liquid, and stir to coat.
  • Simmer for another 3-5 minutes, or until flavors are well combined.
  • Transfer to serving dish, toss with fresh cilantro, and serve hot.
  • This dish is nice served over basmati or brown rice.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 166.5
  • Cholesterol 0.0 mg
  • Sodium 277.4 mg
  • Carbohydrate 31.9 g
  • Protein 6.7 g

Original recipe makes 6 Servings

Japanese Mum’s Chicken Recipes

Delicious Japanese Mum’s Chicken recipes. Main Dishes with chicken drumsticks, water, balsamic vinegar, soy sauce, sugar, garlic cloves, hot pepper. This recipe is full of rich flavors but not heavy on the waist.

Ingredients

  • 8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
  • 1 cup water
  • 1/2 cu p balsamic vinegar
  • 1/3 cup soy sauce
  • 2 1/2 tablespoons sugar
  • 1 garlic clove, peeled and bruised
  • 1 small hot chili pepper, slit open, seeds removed

Directions

  • Place all the ingredients in a saucepan over a high heat.
  • Bring to the boil, then reduce to a simmer for about 20 minutes.
  • Remove any scum that rises to the surface.
  • Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
  • Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
  • NOTE It’s a glaze rather than a sauce, so there’s not a whole lot of it.

Time

  • Preparation :
  • Cooking :

Nutrition / Serving

  • Calories 313.1
  • Cholesterol 118.2 mg
  • Sodium 1470.5 mg
  • Carbohydrate 15.8 g
  • Protein 31.0 g

Original recipe makes 4 Servings

Coconut Chicken With Chilli Apricot Chutney Recipes

Try this delicious Coconut Chicken With Chilli Apricot Chutney Recipes. Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours.

Ingredients

  • 1/2 cup plain flour
  • 2 1/2 cups shredded coconut
  • 2 eggs
  • 750 g chicken breast fillets, thinly sliced lengthwise
  • 1 vegetable oil, for deep frying
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon dried chili pepper flakes
  • 1 red onion, roughly chopped
  • 400 g dried apricots, roughly chopped
  • 1/2 cup white sugar
  • 1/2 cup rice wine vinegar

Directions

  • Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
  • Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
  • Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
  • Fry in batches putting them in the oven on the baking tray until you are done.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 1000.6
  • Cholesterol 214.5 mg
  • Sodium 320.3 mg
  • Carbohydrate 130.2 g
  • Protein 53.3 g

Original recipe makes 4  Servings