|Bacon Wrapped Burger|
This week it has been Mongolian Beef, Chicken Pho, Bacon Wrapped Burgers. Yum to all!
(adapted from Love and Olive Oil)
Makes 4 large servings
1 lb dried rice vermicelli
2 T whole coriander seeds
5 whole cloves
2 whole star anise
2 T heaping chicken bouillon in 2 Q water or 2 Q chicken stock
2 chicken breasts (boneless, skinless is my choice)
1 whole onion
2 garlic cloves
2-3 inch chunk of ginger smashed
1 T heaping brown sugar
1 T fish sauce
2 c bean sprouts
fresh grn onion
fresh Thai or reg basil
1/2 lime cut in 4
If using whole seeds toast until fragrant about 2-3 min and remove from heat.
In a large pot add spices, stock, chicken, onion, garlic, ginger, sugar, fish sauce.
Bring to a boil and reduce heat to med low and let simmer at least 20 min.
Remove chicken and shred the meat.
Taste the broth and add sugar or fish sauce to taste.
Strain the broth and discard the solids.
Prepare the rice noodles as per directions.
Ladle the broth into bowls. Divide the chicken and noodles into each bowl. Top with sprouts and other add-ins to taste.