When I travel, the food is just as important as the stamp. And if you know me at all, or at least if you’ve ever asked me to suggest an eating spot, you know how much I love Pho. One winter day in DC, I wanted some badly, and it was made. Or at least some version of it!
Winter is coming! You’ll be glad you have this on that cold day when not even the Chinese food eateries will deliver. Try it out, and let me know how you love it!
8 oz. Rice Noodles
8 Cups of Water
4 Chicken Bouillon Cubes
3 Big Spoonfuls of Sliced Ginger
3 Big Spoonfuls of Lemon Grass
7 Green Onions, Chopped
5 Filleted Chicken Breasts, Cut into small pieces (or Beef Flank, Tripe, Brisket, Tendon)
2.5 Cups of Mung Bean Sprouts
2 Cups Chopped Bok Choy
3 Whole Jalapeno Peppers, sliced into small circles
1 Whole Habanero Pepper
A.) Put a little olive oil in a frying pan, and lightly fry the chicken thoroughly. Add in the Bok Choy and the Jalapenos 3 minutes before finishing. Season to your taste. I used a little Italian seasoning and seasoning salt.
B.) Boil the 8 cups of water with the bouillon cubes. Add Ginger, Lemon Grass, Bok Choy, Mung Bean Sprouts, Chicken, Jalapeno, and whole Habanero. Let cook on Medium for 10 minutes.
C. In a large pot, bring your noodles to a boil. Rice noodles cook pretty quick. Roughly 3-5 minutes. Drain the noodles, keeping them in the big pot.
D. Mix everything together in the big pot.
Darnell Lamont Walker, a self-professed traveling foodie, has been found sitting at tables eating baby goat sweetbreads, drinking tequila, and laughing loudly with strangers. The writer, filmmaker, artist, and sometimes photographer puts happiness above all.