Tomorrow I leave for the Green Hell at the Nuerburgring. I have to get the fresh stuff out of my fridge.
Yesterday with my cabbage salad I had some chicken legs with Soy Kalamansi Glaze. I had two pieces and left one for today.
My plant behind the house offered a small aubergine and I had a bell pepper and some green onions in the veggie drawer of my fridge.
Flat rice noodles are enough in a huge package. I just had to take some of them out.
Pho seasoning, check! Chicken stock and veg stock, check!
I cut the aubergine legthwise and put some salt on it. After 10 minutes, I washed it off and dried the aubergine. Cut in bite size chunks it went in a small pan with some sunflower oil to brown a bit. A little salt helped.
The rice noodles only need 8 minutes to soak in a bowl with some hot water.
I had a boiled egg over from breakfast and peeled it to go in the soup too.
I cooked the seasoned stock and cut the meat off the chicken leg. It went in the stock too. Short before serving I tossed the veggies in.
The noodles went cold in a soup bowl and the hot soup went over them. Some sesame seeds as finishing touch and two stalks of Vietnamese coriander, just the leaves.
