PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.
Provided by Mark Bittman
Categories pastas, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak rice noodles in hot water to cover.
- Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
- Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
- Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
- Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams
BOTT BOI PENNSYLVANIA DUTCH POT PIE
This recipe is my great grandmother's. An authentic Pennsylvania Dutch recipe. It is not a stew and not covered with crust. The recipe can be made with beef or chicken. I cannot think of a better comfort food recipe. Very simple to prepare. Dad fondly called this recipe "Tire patches".
Provided by Sunniland
Categories Savory Pies
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
- To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
- Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.
Nutrition Facts : Calories 440.3, Fat 28.1, SaturatedFat 7.9, Cholesterol 129.4, Sodium 520, Carbohydrate 18.2, Fiber 1.4, Sugar 1.3, Protein 26.8
CHICKEN BOTT BOI
Provided by Food Network
Categories main-dish
Time 2h10m
Yield Approximately 150 squares (50
Number Of Ingredients 11
Steps:
- In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
- In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.
- Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.
- Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed
- Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.
BOT BOI NOODLES
I am posting the Bot Boi noodle recipe for another member whom requested it. They are simple to make and can be used in the Pennsylvania Dutch Chicken Bot Boi as well as in any other soup.
Provided by Deneece Gursky @Smokeygirlxo
Categories Pasta Sides
Number Of Ingredients 4
Steps:
- Mix together 2 cups of the flour, eggs, water and salt. Now work in remaining flour a bit at a time to make a stiff dough. (adding only whet you need to get the stiff dough). Using hands or mixer knead for about 10 minutes. On a lightly floured surface roll dough into thinnest possible sheet. Cut dough into 2 inch squares, and make single layers of noodles (dusting lightly with flour) on baking tray, seperating the layers with waxed paper.
- Noodles can then be refrigerated until needed.
SIMPLE STOVETOP AMISH CHICKEN
In my family, we call this simple stove top recipe for chicken Chicken Pot Pie. It is not very pie like, but a very classic German/Amish dish. This is one of my very favorites, I learned to make it with my mom when I was little, this will be the first time I wrote it down! I have had it before with carrots, which I do enjoy, but I prefer it best when it is very simple. This is a very inexpensive dish.
Provided by IamPatSajak
Categories World Cuisine Recipes European German
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
- While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
- When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
- Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 66.5 g, Cholesterol 153.3 mg, Fat 25.2 g, Fiber 6.2 g, Protein 39.9 g, SaturatedFat 7.2 g, Sodium 371.2 mg, Sugar 2.3 g
PENNSYLVANIA DUTCH CHICKEN BOT BOI
When we were kids we lived in Lancaster Pennsylvania for awhile. My dad loved that area and he loved the Pennsylvania Dutch and how they lived. Most of all he loved their foods! Making "Chicken Pot Pie" this past week made me remember a dish dad got from the ladies in Lancaster. Mom would make this all the time for him and it was so incredibly yummy. Bot Boi are actually the noodles used in the dish. There is no crust in this recipe,thats in chicken pot pie, this is a chicken stew basically that is absolutely amazing. If you cannot find the correct noodles (kluski) in your grocery store I have a recipe to make them homemade.
Provided by Deneece Gursky @Smokeygirlxo
Categories Chicken
Number Of Ingredients 17
Steps:
- Cook chicken in water with celery, carrot, 1 onion, bay leaf, salt, and pepper. Simmer it with the lid on until done, for about an hour.This is the stews broth. Take the chicken out to cool.
- Skim the fat off of the broth. Strain the broth and discard the celery, carrot, onion, and bay leaf. Taste broth for seasoning and add additional salt and pepper if needed. I also add garlic powder but thats a matter of taste.
- When the chicken is cool enough to handle, take all the meat from the bones and cut it into bite sized pieces. Discard skin and bones. Bring chicken broth to a boil in a big pot. Add chicken. When the broth is boiling, layer the potpie squares into the broth, one by one. Alternate with layers of potato and onion and carrots. Push down each layer gently, so the liquid will cover it.
- Turn down the heat so it will simmer. Cover the pot. Stir gently every so often, so the noodle squares will not stick together, for about 20 minutes.
- Add parsley and saffron. Stir gently. The saffron will give the broth a gorgeous yellow color and an intensely unique and subtle flavor. Simmer for five more minutes. Make paste from flour and water. Add this to broth to thicken. Cook and stir gently another five minutes until a bit thicker.
CHICKEN POPEYES (BOTT BOI)
I have been looking for a recipe my mom used to make us as kids, for a long time and someone helped me out in the Zaar forums recently and told me the real name of it. This is what I came up with after reviewing many recipes and concocting one of my own. I am thinking the noodles aren't quite what I remember so I will be tweaking them and may repost a 2nd revised recipe later. Since this is a stew it freezes beautifully, and it makes a lot so I serve half of it and freeze the rest for a quick dinner some other time.
Provided by DbKnadler
Categories Stew
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough.
- Roll out on lightly floured surface as thin as you can get (usually 1/4 inch).
- Cut into 1 inch squares, and set aside until needed.
- Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside.
- While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin.
- After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes.
- Slice the chicken and add it back to the pan.
- Add the poultry seasoning and the 9 cups of water and bring to a boil.
- Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth.
- Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so.
- Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew.
- Enjoy!
Nutrition Facts : Calories 294.6, Fat 5.6, SaturatedFat 1.2, Cholesterol 104.5, Sodium 324.5, Carbohydrate 36.8, Fiber 2.7, Sugar 1.9, Protein 23
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