Chicken Pho

  Ingredients:

• 2 chicken frames
• several pcs of chicken necks
• 1 medium onion
• 4 cloves of garlic
• 1 celery stalk
• 1 medium carrot
• 4 star anise
• 1 ginger sliced thinly
• 2 tbsp of fish sauce
• several roots and stalk of corriander, washed
• 340 g chicken breat fillets, sliced thinly
• 400 g dried rice noodles
• 240 g bean sprouts
• coriander leaves
• vietnamese mint leaves
• shallots, sliced

Combine chicken frames, neck, celery stalk, carrot, garlic cloves, star anise, ginger, roots and stalk of corriander in a stock pot. Bring to boil, reduce heat, and let it simmer for 30 mins.
Add chicken breat fillets, cook untill chicken is done. Slice the fillets when they have cooled down, set aside.
Place noodles in medium heatproof bowl, cover with boiling water, stand until just tender.
Divide noodle, chicken, shallots and sprouts among serving bowls, pour over hot broth, top with mint and coriander leaves.

Salt and Pepper Calamari

  Ingredients:

• 600 g squid hoods
• 75 g plain flour
• 2 tsp coarse cooking salt
• 2 tsp ground black pepper
• canola oil, for deep-frying

Halve squid hood lengthways, score insides in crosshatch pattern, cut each half lenghtways into five pcs. Toss squid in medium bowl w/ combined flour, salt and pepper until coated. Shake off excess.
Heat oil in wok, deep-fry squid, in batches, until tender and brown lightly.
Serve squid with spicy dipping sauce.