PHO GAHHHHHHH!

At the beginning of each week, Dan and I sit down and plan out what we are going to eat each night.  This not only helps reduce the cost of our grocery shopping and the need for running out last minute, but also helps alleviate some of the indecisiveness we (particularly I) are known for.  We usually cycle through the typicals-- Kielbasa, Tortellini, and Pesto; Paninis; Pasta with Red Sauce-- but this week, I blurted something out before even realizing what I was saying.  Pho Ga.  Please don't ask me where on earth the idea or desire came from, but once it had bee introduced, there was no backing out.  We were making Pho Ga.

Pho Ga is a traditional Vietnamese soup that bears similarities to chicken noodle soup, but then takes crack and goes nuts.  It's essentially chicken noodle soup plus raw strange vegetables with Siracha Sauce (now is it becoming clear why I like this?).  

Dan and I are both under the impression that, try as it may, soup is rarely a real meal.  So naturally we searched for side dishes and settled on tempura sweet potatoes and broccoli.

what you need for pho ga...
(Serves 2-4)
1 yellow onion, halved
2 pieces of thin sliced chicken (halved)
8 cups of water
8 bullion cubes (ya I cheated what up)
1 package rice noodles
Toppings (optional and of your choice):
Fresh Basil leafs (torn)
Bean sprouts
Red onion (sliced)
Lime wedges/ lime juice
Cilantro (we couldn't find any because of the shortage)
Siracha Sauce

what you need to do...
1. Make broth by heating 8 cups of water with 8 bullion cubes over high heat until boiling.  Reduce heat to medium low once boiling and cover.
2.  Meanwhile, in a medium pot, boil 4 cups of water with yellow onion halves.  Once boiling, add chicken and boil until cooked through.  Once done, remove chicken from water and discard water and onions.  When chicken is cool enough to handle, tear apart so the result is similar to shredded chicken.  Add chicken to broth and turn heat to low.
3. When ready to serve--cook rice noodles as directed, strain and add some of them to large bowl (which we obviously didn't have).  Ladle some of the broth into the bowl, top with desired toppings, and stir in Siracha sauce for added flavor.

what you need for tempura...
1 head of broccoli
1 sweet potato, sliced lengthwise into "chips"
1 egg
1 cup of ice cold water
1 cup of flour
Oil for frying
Salt
Soy Sauce or Tempura Dipping sauce
                      - Soy Sauce
                      - Brown Sugar
                      - Ginger
                      - Scallions

what you need to do...
1. Heat oil (about 1 inch deep) in a pan with deep sides over medium high. Combine egg, water and flour in a large mixing bowl and blend thoroughly.  When oil is hot, dip vegetables in mixture until thoroughly coated and transfer into oil, cooking in hot oil until golden brown.  Be sure to turn constantly (especially the broccoli to keep from burning).  Strain on paper towel and season with a dash of salt.  Serve hot!