Ingredient: chile paste

Easy Chicken Pho

As with so many of my recipes, this is not truly authentic. I’m lucky there are many Vietnamese restaurants in Southern California that serve delicious gluten-free pho (both beef and chicken). I’m also aware that every place I’ve ever gone has a slightly different variation of the broth.

Some are salty and a bit spicy. Some have a bit more sweetness. Most are very rich, with intense meat or vegetable flavor.

These different flavor profiles make me confident my soup is just fine for those times when I don’t want to venture outside to get my pho fix. And when I say this soup is addictive, you can either take my word for it, or, well, become an addict yourself!

Yes, beef pho is traditional, but I haven’t mastered a good beef broth (I’ve mastered an okay beef broth), so I stick with chicken when I’m dining at home. Some things, I believe, are best left to the experts.

Vietnamese-Style Pancakes

Let me say this: I am addicted to these pancakes. Completely, totally, wholly addicted. I could eat these every single day. And I would be happy.

You can make these as easy as you want or as complicated as you want. I go for easy, meaning I use leftover meats instead of cooking them on the spot — this lets me make these quickly during the week. In addition to the rice flour and turmeric batter, the ingredients include various veggies cut/chopped/julienned into to small pieces, some meat (I often use leftover shrimp or meatballs), and some bean sprouts if you choose. Top with a spicy dipping sauce, and you are in heaven. Trust me.

The trick to cooking these pancakes is to let them get very well-done on the edges. The undersides will be crispy, and the thin batter cooks all the way through quickly.