Kid-friendly Fantastic 15-Minute Faux Pho + Carrot Ginger Salad + Creamy Ginger Ice "Kem" Recipe - Sticky Fingers Cooking
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Family Meal Plan: Fantastic 15-Minute Faux Pho + Carrot Ginger Salad + Creamy Ginger Ice "Kem"

Family Meal Plan: Fantastic 15-Minute Faux Pho + Carrot Ginger Salad + Creamy Ginger Ice "Kem"

Fantastic 15-Minute Faux Pho + Carrot Ginger Salad + Creamy Ginger Ice "Kem"

by Erin Fletter
Photo by Debby Lowe/Shutterstock.com
prep time
25 minutes
cook time
15 minutes
makes
4-6 servings

Fun Food Story

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Fantastic 15-Minute Faux Pho

I was first introduced to Vietnam's Bowl of Happiness, aka "pho" (fuh), a few years ago in Denver. My husband found a little restaurant that serves vegetarian pho, and we have been hooked ever since. The fragrant broth and springy rice noodles captivated our entire family as we slurped and emptied our bowls. We were comforted and enriched, just like countless others who've tasted the national dish of Vietnam. Pho has captured the fascination of so many people in the West because of its deceptive simplicity and its complex flavors. Pho is the perfect comfort food—warm, hearty, and deliciously refreshing. In Vietnam, it's street food and the ordinary people's food. It has also become the favorite dinner in our home. We have pho at least once a week. You can eat a gallon of pho and somehow still feel great. I know this to be true. 

Classic pho requires a broth that has simmered for about 10 hours. This was my challenge in bringing my love of pho to Sticky Fingers Cooking® classes. This recipe makes "faux" pho so easy—you cook all the aromatics in one pot, and it takes just 15 minutes to put it together. Kids will have fun making this soup and adding in their own toppings to create their own pho. Pho real! 

The simple Carrot Ginger Salad side is fun, tasty, and a snap to prepare. Any kid would also enjoy having ice cream with their meal. "Kem" is the Vietnamese word for "ice cream." We will make our Creamy Ginger Ice "Kem" with ginger, lime, bananas, and ice.

Did you know that in most parts of Asia, making slurping sounds while eating noodles shows that you are really enjoying the meal? Pho-nomenal! What kid won't love that idea? Slurp and enjoy!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief
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Shopping List

  • FRESH
  • 7 inch piece ginger root
  • 2 garlic cloves
  • 5 green onions
  • 1 C whole mushrooms (button, portobello, oyster, or shiitake)
  • 2 limes
  • 2 to 3 large carrots
  • 2 bananas
  • PANTRY
  • 2 pkgs instant ramen OR 4 oz dried Asian rice noodles **(see allergy subs below)**
  • 2 T vegetable oil ** + more to taste
  • 2 vegetable bouillon cubes **
  • 4 1/2 T + 1 tsp honey, sugar, or agave syrup (or 3 3/4 stevia packs) + more to taste
  • 1/2 T salt + more to taste
  • HAVE ON HAND
  • 5 C water (1/2 C hot) + more hot water if using rice noodles
  • 2 to 4 C ice
  • PHO TOPPINGS (choose 2 or more)
  • bean sprouts
  • basil leaves
  • lime wedges
  • grated carrot
  • edamame **(see allergy subs below)**
  • canned baby corn
  • hoisin sauce **(see allergy subs below)**
  • hot sauce **

Fun-Da-Mentals Kitchen Skills

  • adjust :

    to change seasonings or consistency to one's taste or to alter portion sizes.

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • chop :

    to cut something into small, rough pieces using a blade.

  • grate :

    to reduce food, like a carrot, to very small shreds or pieces of the same size by rubbing it on a tool with an outside surface that has holes with cutting edges (a grater).

  • marinate :

    to soak food in a seasoned liquid to add flavor and tenderize it before cooking.

  • peel :

    to remove the skin or rind from something using your hands or a metal tool.

  • sauté :

    to cook or brown food in a pan containing a small quantity of butter, oil, or other fat.

  • simmer :

    to cook a food gently, usually in a liquid, until softened.

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • squeeze :

    to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.

  • t.a.t. :

    Taste, adjust, and taste again!

  • taste :

    to put a bit of food or drink in your mouth to determine whether more of an ingredient is needed to improve the flavor.

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Large bowl or pot for soaking rice noodles (if using)
  • Colander or strainer (if needed to drain rice noodles)
  • Skillet
  • Cutting board
  • Kid-safe knife
  • Grater
  • Wooden spoon
  • Dry measuring cup
  • Liquid measuring cup
  • Measuring spoons
  • Can opener (if using canned baby corn topping)
  • Soup ladle
  • Medium bowl
  • Whisk
  • Citrus juicer (optional)
  • Blender (or pitcher + immersion blender)
  • Small bowl
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Ingredients

Fantastic 15-Minute Faux Pho

  • 2 pkgs instant ramen, noodles only, OR 4 oz dried Asian rice noodles **(for CELIAC/GLUTEN ALLERGY use 4 oz dried Asian rice noodles)**
  • 3 inch piece ginger root
  • 2 garlic cloves
  • 5 green onions
  • 1 C whole mushrooms (button, portobello, oyster, or shiitake)
  • 1 T vegetable oil **
  • 4 1/2 C water
  • 2 vegetable bouillon cubes **
  • 1 tsp honey, sugar, or agave syrup (or 1/4 stevia pack)
  • 1 squeeze lime juice
  • Toppings (SFC chef choose 2 or more):
  • bean sprouts
  • basil leaves
  • lime slices
  • grated carrot
  • edamame **(Omit for SOY ALLERGY)**
  • canned baby corn
  • hoisin sauce **(Omit for CELIAC/GLUTEN/SOY ALLERGY)**
  • hot sauce **

Carrot Ginger Salad

  • 1 T vegetable oil ** + more to taste
  • 1/2 T salt + more to taste
  • 1/2 T honey, sugar, or agave syrup (or 1/2 stevia pack) + more to taste
  • 1 inch slice ginger root
  • 2 to 3 large carrots
  • 1 squeeze lime juice + more to taste

Creamy Ginger Ice "Kem"

  • 3 inch piece ginger root
  • 1/4 C or 4 T honey, sugar, or agave syrup or 3 stevia packs
  • 1/2 C hot water
  • 2 bananas
  • 1 lime
  • 2 to 4 C ice

Food Allergen Substitutions

Fantastic 15-Minute Faux Pho

  • Celiac/Gluten/Wheat: For pho noodles, use 4 oz dried Asian rice noodles instead of 2 pkgs of instant ramen.
  • Soy: Substitute canola oil or other nut-free high-smoking point oil (can heat to a higher temperature without smoking) for vegetable oil. Omit optional edamame topping. 
  • Celiac/Gluten/Wheat/Soy: Check vegetable bouillon labels for possible allergens and, if necessary, use water only. Omit optional hoisin sauce topping. Check labels on optional hot sauce topping.

Carrot Ginger Salad

  • Soy: Substitute canola oil or other nut-free oil for vegetable oil.

Instructions

Fantastic 15-Minute Faux Pho

1.
intro

Classic pho requires a broth that has simmered for about 10 hours. While delicious, sometimes a craving can hit when you don't have the time to spare. This recipe gives you a hot, flavorful broth in only 15 minutes.

2.
soak + drain

If using ramen noodles, skip this step and continue to step 3. If using rice noodles, soak 4 ounces of rice noodles in very hot water in a large bowl or pot for 5 to 15 minutes to soften, according to package directions. Drain and set aside.

3.
peel + slice + chop

Have your kids peel a 3 inch piece of ginger root and 2 garlic cloves. (The large pieces of ginger and garlic will be removed before serving the soup.) Next, have your kids roughly chop 4 green onions and 1 cup of mushrooms. Set the prepared ingredients aside.

4.
sauté + soften

Add the chopped green onions, whole garlic cloves, and ginger root to a preheated skillet on your stovetop, along with 1 tablespoon of vegetable oil. Sauté, stirring occasionally, until garlic is golden and green onion has softened, about 3 to 4 minutes.

5.
add + simmer

Add 4 1/2 cups water and 2 vegetable bouillon cubes to your skillet and carefully bring to a boil. Reduce heat and let simmer until flavors combine, about 7 to 8 minutes. Add the chopped mushrooms and 1 teaspoon of honey to the broth and simmer for 2 minutes longer.

6.
chop + grate + snap + tear

Prepare whatever toppings were chosen to add to the soup. Chop baby corn, grate carrots, snap bean sprouts, and tear basil. Set the prepared toppings aside.

7.
add + soften + discard

If using ramen noodles, add 2 packages of instant ramen noodles (without flavor packet—noodles only!) to the broth in your skillet and let them soften for a few minutes. Remove and discard the ginger and garlic from the broth.

8.
slice + squeeze + top

Slice 1 green onion into small pieces and sprinkle over the finished soup and squeeze some fresh lime juice on top. Serve the soup and provide the prepared toppings so each person can top their own soup! If using rice noodles, portion them into bowls and ladle the broth over each bowl of noodles before topping. "Xin mời" (Sin moy) or "Enjoy your meal" in Vietnamese!

Carrot Ginger Salad

1.
whisk + slice

Whisk together 1 tablespoon vegetable oil, 1/2 tablespoon salt, 1/2 tablespoon honey in a medium bowl to make the dressing. Add 1 slice of ginger root.

2.
grate + toss

Grate 2 to 3 large carrots and then toss the grated carrot into the dressing. Let the salad sit for 10 to 30 minutes to marinate.

3.
squeeze + t.a.t. + discard

Add 1 squeeze of lime juice and taste the salad. Taste, adjust, and taste again. Taste and adjust to add more honey, salt, oil, or lime juice if needed. Remove and discard the ginger slice and serve!

Creamy Ginger Ice "Kem"

1.
slice + mix + cool

Slice a 3 inch piece of ginger root into 3 one inch slices. Mix 1/4 cup honey, 1/2 cup hot water, and the ginger slices in a small bowl or liquid measuring cup. Stir to combine and then set aside to cool. Once cooled, remove and discard the ginger slices.

2.
peel + squeeze + blend

Peel 2 bananas and add them to a blender (or pitcher for use with an immersion blender). Squeeze in the juice of 1 lime, the honey ginger water, and 2 to 4 cups of ice. Blend, pour into cups, and enjoy! "Rất ngon" (Zet nohn) or "Very tasty" in Vietnamese!

Surprise Ingredient: Ginger!

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Photo by kostrez/Shutterstock.com

Hi!  I’m Ginger!

"My name is Ginger, and I'm happy to make your acquaintance! You may have tasted me in lots of sweet foods and drinks, like gingerbread, ginger snap cookies, pumpkin pie, and ginger ale. But, I also add my unique flavor to savory dishes, like stir-fries and potstickers! If you use my fresh rhizome or root in a recipe, delicately peel my beige, papery skin (the back of a metal spoon works great!) and grate my juicy flesh into the food! I also come in a dried and ground form and as crystallized ginger. As a bonus, I might even make your tummy ache feel better!"

History

  • Ginger is a native plant of India and China and is a common cooking spice used throughout the world.
  • Ginger is one of the oldest plants used for medicine. 
  • Which spices do you think are most commonly found on kitchen tables around the world? If you said salt and pepper, you'd be right! It truly depends on where you are in the world. In the ninth century, Europeans placed powdered ginger on the table alongside salt and pepper.
  • A long, long time ago, ginger was used to preserve food and keep it from getting rotten.
  • Greeks used to eat ginger wrapped in bread to treat digestive problems. After a while, they added ginger to bread dough to create the first recipe for gingerbread! 
  • Ginger grows in many tropical countries, including the Caribbean islands. However, ginger from Jamaica is considered by many to be the best! Do you know where your ginger originated?
  • Ginger is also grown in Florida, Hawaii, and along the eastern coast of Texas.

Anatomy & Etymology

  • Related to cardamom and turmeric, the ginger plant is part of the Zingiberaceae or Ginger family. We use the "rhizome" part of the plant, which are underground stems. Sometimes we can eat the rhizome part of a plant, and sometimes we can't! For example, bamboo plants are rooted underground by rhizomes, but the rhizome is not the part of the plant we eat—instead, we eat the bamboo shoots that come up out of the ground. But we do eat the rhizomes of plants such as ginger, turmeric, and arrowroot! 
  • Rhizomes are also the storage compartment of the plant. What do rhizomes store? Starches, proteins, and other nutrients—that's why we eat this part of the plant (because it's nutritious!).
  • Ginger Root is characterized by its aroma: it smells strong, sweet, and woodsy. Its skin is not something we eat—we peel the skin to reveal ginger's coarse, stringy, aromatic flesh.
  • The ginger plant looks like a reed and has been used in the kitchen and as medicine for the past 5,000 years. A ginger plant can reach three to four feet tall.
  • The word "ginger" comes from late Old English "gingifer," from medieval Latin "gingiber," from Greek "zingiberis," and from Pali, a Middle Indo-Aryan language "siṅgivera."

How to Pick, Buy, & Eat

  • Fresh ginger is available year-round, where you can find it in the grocery store produce section.
  • When selecting fresh ginger, choose robust, firm roots that feel heavy, and have a spicy fragrance and smooth skin. 
  • Ginger root length is a sign of age, and mature rhizomes will be spicier and more fibrous than younger roots.
  • Ginger should not be cracked or withered—these are signs of aged ginger past its prime. 
  • To store ginger root, wrap it in a paper towel or plastic wrap or put it in a plastic bag before placing it in the refrigerator for two to three weeks. You can also freeze it for up to three months. 
  • According to many chefs and cooks, fresh ginger is best and can be added to sauces, soups, and stews. Dried and powdered ginger has a more spicy, intense flavor and is often used in baked desserts like gingerbread, gingersnaps, and ginger cake.
  • Ginger can be sliced, minced, grated, or left whole to steep in recipes (minced ginger has the most intense flavor). It can also be dried, pickled, crystallized, candied, or preserved.
  • Ginger tastes sweet, spicy, and pungent and increases flavor in a range of dishes, from stir-fried beef or tofu to ginger tea. 

Nutrition

  • Ginger continues to be used to treat nausea and to prevent seasickness.
  • Ginger may also have anti-inflammatory properties and increase digestive function.
  • Despite its natural properties, any medicinal use of ginger should be discussed with a doctor. Limiting the amount you take will help avoid heartburn. It may also interfere with anticoagulant medicine.

 

What is Pho?

Photo by Diep Hoang Hai/Shutterstock.com
  • "Pho" (Fuh) is a Vietnamese soup consisting of broth, rice noodles, various herbs (like cilantro and Thai basil), and beef or chicken. It is Vietnam's national dish. 
  • Pho was developed in northern Vietnam in the late 1800s or early 1900s, but its origins are unclear. Since both China and France ruled Vietnam at different times in its history, the dish may have been influenced by Chinese and French cooking. 
  • Rice noodles would have been introduced from China, and beef became more prevalent during French colonization, with beef bones creating a more flavorful broth.
  • Pho became more popular in the South after the North and South were partitioned in 1954, and many people from the North fled to the South. Southern-style pho has some variations from the northern version, with additional garnishes and hoisin sauce. 
  • After the Vietnam War ended in 1975, Vietnamese refugees brought the dish to their new homes around the world. During the 1990s and 2000s, pho restaurants opened up throughout the United States.

Let's Learn About Vietnam!

Photo by Le Manh Thang/Shutterstock.com
  • The Socialist Republic of Vietnam is in Southeast Asia. Its government is a Unitary Marxist–Leninist one-party socialist republic. China is on Vietnam's northern border, Cambodia and Laos border it to the west, the Gulf of Thailand is southwest, and the South China Sea borders it on the south and east. The country is long, narrow, and shaped like an "S." At its most narrow point, it is only 30 miles wide.
  • Vietnam's total area is 331,699, and the population in 2019 was over 96 million. Hanoi is the capital city, and Ho Chi Minh City is the largest. 
  • The national language is Vietnamese, and French is spoken as a second language by many older, educated residents of former South Vietnam due to French colonial rule. Minority groups may speak different languages in various parts of the country. English is also frequently taught in schools.
  • The Vietnamese language has six different tones. The meaning of a word will change with a change in tone. This makes their language somewhat challenging to learn.
  • Vietnam has been under the rule of other countries throughout its history, first under China from 111 BCE until 939 CE, when an independent dynasty appeared. The French colonized Vietnam in 1887. Then, in 1945, Ho Chi Minh declared independence from France. However, France claimed power again during the First Indochina War, but Vietnam was victorious in 1954. The Vietnam War began soon after, and the country was divided into communist North Vietnam and anti-communist South Vietnam. After the war, which the North won in 1975, the country was reunified as a socialist state.
  • Vietnam exports the most black pepper and cashews in the world and is the second-largest exporter of rice and coffee.
  • There are several floating fishing villages in Halong Bay on the northeastern coast of Vietnam. Boats and houseboats are tied together, where people live, work, shop, and go to school, so inhabitants rarely have to put their feet on land.  
  • Due to the narrow streets and expensive cars and taxes, Vietnam has about 50 million motorbikes on the roads every day. Some people have two motorbikes, one for work and one for pleasure. 
  • Popular sports are football (soccer), table tennis (ping-pong), volleyball, badminton, and martial arts. 
  • Vietnamese cuisine consists of five basic tastes (elements): bitter (fire), salty (water), sour (wood), spicy (metal), and sweet (earth). It is known for its fresh, healthy ingredients, and rice is a staple, as it is in many Asian countries. Spring rolls, "pho" ("fuh"), a dish with noodles, broth, herbs, and meat, and "banh mi," a sandwich on a baguette filled with meat, cucumber, cilantro, and pickled veggies, are three well-known Vietnamese dishes found in the United States.

What's It Like to Be a Kid in Vietnam?

  • Family is very important in Vietnam, and children may live with their parents and grandparents, and maybe even aunts and uncles. 
  • Since children make up almost a quarter of the population, schools are overcrowded, and the school day may be either a morning or afternoon shift six days a week. School uniforms are required. Primary school is required from ages six to eleven, and after exams, it is determined whether a student will go on to a secondary school or a vocational school. 
  • Kids who live in rural parts of the country may need to help with crops or livestock, and you might see them leading or riding domesticated animals, like water buffalo. 
  • Sports they participate in include soccer, badminton, tennis, karate, swimming, and cycling. In addition, kids may play group games like Cat and Mouse or Dragon and Snake or board games like "O an quan."
  • Kids may eat similar things for breakfast and lunch, such as pho, spring rolls, or banh mi, although they may eat oatmeal or pastries for breakfast in the cities. 

That's Berry Funny

What do you get when you cross a brontosaurus with a lime? 

A dino-sour!

That's Berry Funny

Did you hear team Ginger and team Turmeric will play each other for the championship?

I don't know which team to root for!

That's Berry Funny

What kind of key opens a banana? 

A mon-key!

The Yolk's On You

What did the teacher say to the student when he saw him using lightsaber chopsticks to eat his ramen?

"Use the forks (force)."

 

That's Berry Funny

What did one soup lover say to another?

"I'm crazy pho noodle soup!"

THYME for a Laugh

Why did the Fungi leave the party? 

There wasn't mushroom to dance!

That's Berry Funny

What crime fighting duo hangs out at the noodle shop? 

Batman and Ramen!

THYME for a Laugh

Why are bananas never lonely? 

Because they hang around in bunches!

That's Berry Funny

What is the noisiest spice? 

Ginger Snap!

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