Getting the Most for Your Restaurant Dollar

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Getting the Most for Your Restaurant Dollar

Eating out is one thing families tend to cut from their budgets in difficult economic times. This is unfortunate because dining in restaurants is a tried and traditional way that people get to know each other, couples reconnect and families bond. My name is Lisa, and I would like to teach you how you can continue eating out even if you are stretching your dollars. It only takes a bit of research, a willingness to take advantage of advertised deals and the foresight to make a plan before you ever leave for the restaurant. If you follow a few simple rules, you can eat out for litle more than you'd spend cooking at home.

How To Make Chicken And Shrimp Pho At Home

Pho is a delicious, Vietnamese soup that's always full of satisfying flavors. If you think you need to visit a Vietnamese restaurant to enjoy chicken and shrimp pho, think again. With this recipe, you can make your own. Just make sure you plan ahead. The homemade chicken stock that forms the base of this dish takes a while to make, but it definitely worth the wait.

Ingredients:

  • 4 bone-in, skinless chicken thighs
  • 3/4 teaspoon salt
  • 6 cups water (plus extra)
  • ½ teaspoon black pepper
  • 2 stalks celery, leaves left on
  • 8 ounces rice noodles
  • ½ pound small shrimp, peeled and de-veined
  • 2 tablespoons fresh ginger, grated
  • ½ teaspoon lemon peel
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon sesame oil
  • 2 tablespoons corn oil
  • 2 chili peppers
  • 2 cups bok choy, sliced thinly
  • 1 cup bean sprouts
  • ¼ cup fresh cilantro (for garnish)
  • 2 fresh scallions, sliced (for garnish)
  • Hoisin sauce (for garnish)

Directions:

Place the chicken thighs in a large pot along with the 6 cups of water, celery stalks, salt and pepper. Bring the mixture to a boil, and place a lid on the pot. Turn the heat down to low, and let the chicken thighs simmer for at least 4 hours. If you have 6 or 8 hours to spare, that's even better.

Remove the chicken from the heat, and let it cool until it's a comfortable working temperature. Shred the chicken off of the bones and set it aside. Throw away the bones and celery. Measure your stock, and add enough water back to the pan to bring it to 6 cups in volume. Add the chicken back to the pan of stock.

Prepare your rice noodles according to the instructions on the package. Set them aside.

In a second pot (not the one that contains the stock already), heat the corn oil. Add the chili pepper, ginger and lemon peel, along with the shrimp. Saute for about 4 minutes or until the shrimp are pink and fully cooked. Remove the chili peppers from the pan. Stir in the soy sauce, fish sauce, cinnamon, sesame oil, bok choy, and chicken stock mixture. Cook over medium heat until the broth is very hot.

To serve your pho, place a portion of noodles in a bowl. Ladle the hot chicken and shrimp stock mixture over the noodles. Top the bowl with a few bean sprouts, along with scallions, cilantro and hoisin sauce to taste. Enjoy!

For more information, contact Cochran's Cafeteria or a similar location.


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