Main Course

Pho Ramen

October 14, 2015

 Every college student out there has, at one point or another, become well acquainted with the classic Instant Ramen! It’s quick, it’s easy, and it always hits the spot.

For #SemiHomemadeWeek I’m taking this simple classic to the next level! Hope you enjoy my take on Instant Ramen, Pho style.

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 Bring 2-3 cups of chicken broth to a low boil.

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 Add about 1 tsp of lime zest…

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 …1 tsp dry ginger…

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 …and a pinch of salt.

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 Combine ingredients over heat. 

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 Chop 1 cup of cabbage into approximately 1″ pieces… 

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 …and drop into the heating broth.

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 Add 2 packs of instant ramen (noodles ONLY) to the pot and cook for 2-3 minutes.

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 While that cooks, chop 1 red onion…

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…and 1 serrano pepper.

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 When the noodles are cooked, mix in the fresh basil…

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 …and carefully pour ramen into a large bowl.

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 Top with fresh cilantro…

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 …the sliced red onion…

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…sliced serrano peppers…

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 …and corn shoots.

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 Add a squeeze of fresh lime juice and enjoy!

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Pho Ramen

Pho Ramen

Ingredients

  • 2-3 cups chicken broth
  • 2 packs of instant ramen noodles
  • 1 lime
  • 1 cerrano pepper
  • sliced red onion
  • fresh picked cilantro and basil
  • corn shoots
  • 1tsp dry ginger
  • salt to taste

Instructions

  1. Bring 2-3 cups of chicken broth to a low boil. Add about 1 tsp of lime zest, 1 tsp dry ginger, and a pinch of salt. Combine ingredients over heat.
  2. Chop 1 cup of cabbage into approximately 1" pieces and add it to the heating broth.
  3. Add 2 packs of instant ramen (noodles ONLY) to the pot and cook for 2-3 minutes.
  4. While that cooks, chop 1 red onion and 1 serrano pepper.
  5. When the noodles are cooked, mix in fresh basil and carefully pour ramen into a large bowl.
  6. Top with fresh cilantro, the sliced red onion, sliced serrano peppers, and corn shoots. Add a squeeze of fresh lime juice and enjoy!
http://www.byrontalbott.com/pho-ramen/

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| Top Left: Boos Cutting Board | Middle: Hand Grater | Top Right: Shun Kaji Knife |

| Bottom Left: All-Clad Sauce Pan | Bottom Right: Bowl |

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