Challenge #1: Vietnamese Chicken Pho
• Frying pan
• Large stockpot
• Strainer, sieve or colander
• Bowls for serving
Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions
Servings: Makes 4 servings
For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)
2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Sliced fresh chili peppers of your choice
- To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
- In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
- Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
- Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
- Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
- Prepare the noodles as per directions on the package.
- Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
- Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.
For the second Daring Cooks’ challenge, I made a yogurt chip napoleon. Layer one fried wonton wrapper with whipped homemade yogurt cheese, vanilla bean, lemon juice, honey, and shaved chocolate with almonds, add a second fried wonton and repeat. Garnish it with powdered sugar and plain dark chocolate shavings. It’s a twist on the challenge that tastes like a deconstructed vanilla chocolate chip yogurt cone. Ahh, summer.
Challenge #2: Chocolate Wontons
• Small bowl
• Pastry brush
• Plastic wrap and/or damp paper towels
• Wok or medium-sized pot
• Frying thermometer (if you don’t have a thermometer, you can test the oil temperature by dropping in a cube of bread … if it browns quickly, the oil is ready)
Preparation time: 15 minutes + 15 minutes cooking time (for 12 wontons)
Servings: Makes 12 wontons.
1 large egg
1 tbsp. water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 pieces or nuggets of chocolate (use any type of chocolate you like)
High-heat oil for frying (i.e., vegetable oil, corn oil)
Confectioners’ sugar (icing sugar) for sprinkling
- In a small bowl, whisk together the egg and water to make an egg wash.
- On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond.
- Place 1 piece of chocolate near the top end of the wrapper.
- Brush a very thin layer of the egg wash on the edges of the wrapper.
- Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely.
- Repeat with the remaining wrappers and chocolate pieces.
- Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.
- In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.
- Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons.
- Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.