Updated: Feb 16
The great thing about being a fashion designer is you have the opportunity to the world for work, well outside of a pandemic. My time in Vietnam was special because my coworkers went out of their way to show us a good time and introduce us to their vibrant culture. One of my favorite times was going to the mall and eating in the food court. My coworker took us to a Vietnamese/Japanese Barbeque where we were introduced to an array of grilled meats and veggies. The meal ended with Hot Pot, a Vietnamese soup where anything goes! She later showed me how to make it, and I then made it my own by blending Vietnamese Pho with Hot Pot. The flavors are out of this world. I hope you enjoy this as much as I did.
(Serves 4-6 people)
Meat & Protein
4 Boneless Chicken Breast
2 White Onions
1 inch portion Fresh Ginger Root, sliced
1 Cilantro Bunch
6 Green Onions
3 Garlic Cloves
2 cups Pre-sliced Shiitake Mushrooms (more or less, if desired)
1 cup French Mung Bean Sprouts (more or less, if desired)
1 cup Shredded Carrots (more or less, if desired)
Baking & Spices
1 tbsp Salt (more, if desired)
1 tbsp Cracked Black Pepper (more, if desired)
½ tbsp Garlic Powder
½ tbsp Ground Ginger
1 Cinnamon Stick
1 ½ tbsp Coriander Seeds
32 oz. Low Sodium Chicken Broth
4 cups of Water
Oils & Vinegars
2 tbsp Extra Virgin Olive Oil
1 tbsp Sesame Oil
1/4 cup Low Sodium Soy Sauce
1/8 cup Teriyaki Sauce
2 Packets Pho Broth Concentrate
Pasta & Grains
12 ounces Ramen Noodles
SKIP THIS STEP FOR VEGAN OPTION: Clean and wash the Boneless Chicken Breast and pat dry with paper towels. In a small bowl mix ½ tbsp of Salt, ½ tbsp of Cracked Black Pepper, ½ tbsp Garlic Powder, and ½ tbsp of Ground Ginger. Add the seasoning mix to both sides of the Boneless Chicken Breasts and let marinate for 30 minutes in the refridgerator. Add 2 tbsp of Extra Virgin Oil into a heated Large Pot. Add in 1 Cinnamon Stick, 1 ½ tbsp of Coriander Seeds, 1 roughly chopped White Onion, and about a 1 inch portion of fleshy sliced Ginger Root. Let cook for 5 minutes.
SKIP THIS STEP FOR VEGAN OPTION: Cook the Chicken Breasts in a large-sized skillet until done or reads 165 degress in the thickest part. Shred the chicken with two forks and set it aside. Add in 1 Jalapeño (halved with seeds), 1/4 bunch of Cilantro (whole), 3 Green Onions (halved), and 1 Lime (halved). Cook for 2 minutes.
Add 2 tbsp of Extra Virgin Oil into a heated Large Pot. Add in 1 Cinnamon Stick, 1 ½ tbsp of Coriander Seeds, one roughly chopped White Onion, and about a 1-inch portion of fleshy sliced Ginger Root. Let cook for 5 minutes.
Add in 1 Jalapeño (halved with seeds), 1/4 bunch of Cilantro (whole), 3 Green Onions (halved), and 1 Lime (halved). Cook for 2 minutes.
Add in 4 Cups of Water, 32 oz. of Low Sodium Chicken Broth, 1/4 cup of Low Sodium Soy Sauce, 1/8 cup of Teriyaki Sauce, two packets of Pho Broth Concentrate, ½ tbsp of Salt, and ½ tbsp of Cracked Black Pepper. Bring to a boil and let cook for 15 minutes.
Strain the ingredients out of the broth and add in one thinly sliced White Onion and 1 tbsp of Sesame Oil. Let the broth continue to steep on medium/high heat. Tip: You want to keep the broth hot so that it can cook the ramen in the serving bowl.
Prep all veggies by washing each. You will need to thinly slice the Jalapeños, cut the Lime into 8 slices, remove the stems from the Cilantro, and cut the Green Onions on the bias into small strips.
Let ramen noodles cook in the broth for 45 seconds, remove them, and place in a serving bowl. Tip: The noodles will continue to cook/soften when the hot broth is poured on top.
Plate the dish by adding the al dente Ramen Noodles in the bottom of the bowl. Top with Shredded Chicken (for non-vegan version). Pour the hot broth and cooked onions on top. Garnish the bowl with shredded carrots, Shiitake Mushrooms, Cilantro, Mung Bean Sprouts, Jalapeños, and 2 Limes. Serve immediately.
Now you have something cooked from the SOUL. Serve it to the CULTURE!