When BSK roasts a spatchcocked chicken for dinner, there’s always leftover chicken breast. Cut into thin slices by HG, this goes into BSK’s innovative pho for an ensuing meal. No, this isn’t the classic pho HG enjoys in Vietnamese restaurants but it’s hearty, fragrant, delicious. BSK adds lots of lime juice, cilantro, shavings of carrots, thinly sliced onions, spinach, bonito flakes and bok choy to a boiling pot of pho broth (Campbell’s does a nice, low sodium version). The chicken goes in last so it doesn’t get mushy. Usually, dry rice noodles (boiled and rinsed) are added. But, this time BSK used thick and springy udon noodles andpoached two eggs (one for her and one for HG) in the steaming broth. Very good idea. HG gave the HG bowl sprinkles of sesame oil and chili oil. This was preceded by pork potstickers which were dipped in vinegar and soy sauce. A savory Vietnamese/Chinese/Japanese/BSK meal.
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