23, Nov 2008
Pho Leftovers Rice Soup

I am still not satisfied with the results from my pho experiments, and the last batch of broth has been sitting in the fridge uneaten. However, even if it’s not good enough for a bowl of pho, we figured it’d make a great base for something else. So we improvised a rice soup recipe with the broth and whatever we had around the house, which turned out very good.

3 c pho broth
1 c sushi rice
1 onion, diced
2 shallots, sliced
1″ piece of ginger, sliced
carrots, diced
2 japanese negi, sliced (or green onions)
4 oz roasted pork loin, cubed small
a few leaves gai lan, cut in strips

Saute the onion, shallots, carrots and negi in a large soup pan until they smell good. Add the broth and bring to a boil. Add the rice, ginger, and gai lan. Turn to medium-low and cook about 20 minutes, until rice is done. Serve.
Very good. The pho flavor is definite (if you want it less pho-y, try the broth without the cinnamon and star anise) and, with the rice, makes for a hearty dish. The choice of the pork was only because we had leftovers; I think shredded chicken would be perfect for this dish, perhaps with some Chinese sausage. I might try starting the saute with a couple of chicken thighs, skin down, as in the Cook’s Illustrated jambalaya recipe. I think the soup would also benefit from some fresh greens added as it’s served — basil, thai basil, cilantro, or even mint. Finally, I think it’d be good with a slightly more congee-ish texture, so we might try breaking up some of the rice before we make it.