Quick Vietnamese Beef Pho (Phở)
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt 😉 place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

Basic Chicken Fajitas
Basic Chicken Fajitas
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There is about as many ways to prepare fajitas as there is tacos, this is just a guide to start with and you can tailor this to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 1-3 hours
Cook Time
20 minutes
Servings Prep Time
6-8 servings 1-3 hours
Cook Time
20 minutes
Basic Chicken Fajitas
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Rating: 5
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There is about as many ways to prepare fajitas as there is tacos, this is just a guide to start with and you can tailor this to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 1-3 hours
Cook Time
20 minutes
Servings Prep Time
6-8 servings 1-3 hours
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Place the chicken strips, oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 to 24 hours to marinate. Highly recommended to make the seasoning from the shortcut.
  2. After the chicken has marinated, drain off any excess liquid and cook in large pan with a splash of olive oil, along with the onion and bell pepper. Cook the chicken until browned and cooked through.
  3. Serve with tortillas and top with tomatoes, cilantro, cheese, and a lime wedge on the side if desired.
Recipe Notes

Chicken breasts will cost about 59 Baht/kilo. Using that number, for 6 servings, this is about 29 cents per serving.

Shortcut: Fajita Seasoning Mix.

Adapted from an internet recipe.

Easy Chicken Fajita Rice Bake
Easy Chicken Fajita Rice Bake
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Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
50-55 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
50-55 minutes
Easy Chicken Fajita Rice Bake
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Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
50-55 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
50-55 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C.
  2. In a large bowl, toss together the chicken strips, onion, and bell peppers, then add the oil and seasoning mix and mix until everything is coated. In a casserole dish, add the rice and the chicken stock, then add on top the chicken and veggy mixture. Cover with foil and bake for 50-55 minutes or until the rice is fully cooked.
  3. Serve topped with tomatoes, cilantro, cheese, and a lime wedge on the side if desired.
Recipe Notes

Chicken breasts will cost about 59 Baht/kilo. Using that number, for 6 servings, this is about 29 cents per serving.

Shortcut: Fajita Seasoning Mix.

Adapted from an internet recipe.

Pan Fried Vietnamese Pork Chops
Pan Fried Vietnamese Pork Chops
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Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Pan Fried Vietnamese Pork Chops
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Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the shallot, fish sauce, vinegar, brown sugar, and pepper in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes on the counter top, flipping the chops occasionally OR you can cover and place in the fridge for up to 24 hours for a more marinated chop, again, flipping occasionally.
  2. Remove the chops from the baking dish and scrape the marinade off the chops and reserve the marinade to make the sauce.
  3. Heat a large non stick pan to medium heat with a splash of olive oil, once heated, place the chops in (cooking in batches) and fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and let rest for 10 minutes to allow the juices to soak back into the chops.
  4. In a saucepan add the marinade and heat that to a boil, stirring, until it is reduced to 1/4 of what you started with, about 5 minutes.
  5. Serve the chops with the sauce over the top and freshly squeezed lime juice with rice on the side.
Recipe Notes

For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Cilantro Lime Chicken
Cilantro Lime Chicken
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Lime and cilantro with chicken sounds very good! This I will be trying soon.
Servings Prep Time
4 servings 2 hours
Cook Time
30 minutes
Servings Prep Time
4 servings 2 hours
Cook Time
30 minutes
Cilantro Lime Chicken
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Lime and cilantro with chicken sounds very good! This I will be trying soon.
Servings Prep Time
4 servings 2 hours
Cook Time
30 minutes
Servings Prep Time
4 servings 2 hours
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Make the marinade by whisking together 2 tablespoons olive oil, cilantro, lime juice, red pepper flakes, garlic, and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
  2. Pour olive oil into a large skillet, cast iron would be perfect, to just cover the bottom of the pan. Heat over medium high heat. Season each side of marinated chicken with salt and pepper. Add chicken skin side down and pour in the marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken over, reduce heat to a low simmer and cover the pan. Cook for another 20 minutes or so, moving the chicken around once in a while to prevent sticking, add chicken stock as needed, until cooked through and juices run clear.
  3. Serve over rice along with the drippings from the pan.
Recipe Notes

Chicken thighs run about 75 Baht/kilo, quarters run about 71 Baht/kilo. Quarters will give you the largest thighs and it takes just seconds to separate the thigh from the leg. I will go with just 75 Baht (on the high side for 4 thighs), everything else is minimal. For 4 servings, this would be about 55 cents per meal.

Adapted from an internet recipe.

Slow Cooker Chicken Chili I
Slow Cooker Chicken Chili I
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Not only does this sound good, there is lots of things you can do to save money such as shortcuts and using dried beans. On my to cook list as I do like a good chicken chili! I did not list a prep time as this depends if you are using the shortcuts and or using dried beans. Using the dried beans, you need to plan well in advance. Links to the shortcuts are listed in the Recipe Notes section.
Servings
6-8 servings
Cook Time
6-8 hours
Servings
6-8 servings
Cook Time
6-8 hours
Slow Cooker Chicken Chili I
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Not only does this sound good, there is lots of things you can do to save money such as shortcuts and using dried beans. On my to cook list as I do like a good chicken chili! I did not list a prep time as this depends if you are using the shortcuts and or using dried beans. Using the dried beans, you need to plan well in advance. Links to the shortcuts are listed in the Recipe Notes section.
Servings
6-8 servings
Cook Time
6-8 hours
Servings
6-8 servings
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. For the Black Beans, if using dry beans, soak 1 1/2 cups of beans overnight, rinse, then boil the beans until tender, rinse then use.
  2. For the Red Kidney Beans, if using dry beans, soak 1 1/2 cups of beans over night, rinse, then boil beans until tender, rinse, then use.
  3. For the refried beans, if using the shortcut for dry beans, follow that recipe as listed in the Recipe Notes section, you will need about 1 1/2 cups of refried beans. This makes a lot, so plan a Mexican dish for later in the week.
  4. Once you have determined, the beans you are going to use, canned or dry, put the chicken (whole breasts are fine, no need to chop or anything), bell peppers, jalapeno pepper, corn, beans (but NOT the refried beans), onion, and tomatoes that you drained and chopped, into your slow cooker. Cook this on Low setting for 6-8 hours, or on High setting for 3-4 hours. If on Low setting the chicken shreds easily at 6 hours, it is done.
  5. Once the chicken is done and shreds easily, remove the chicken to a large plate and shred with 2 forks, return to the slow cooker and stir in. Add the refried beans and stir that in and cook for an additional 15-20 minutes on Low setting to heat through. Serve with chili toppings of your choice if desired. I think some shredded Cheddar cheese on top would be great.
Recipe Notes

Chicken breast run about 60 Baht/kilo, you might be looking at 50 Baht for 3 breasts. Canned beans, kidney beans are readily available, black beans I have not seen, canned kidney beans can be 50 to 90 Baht/can, using dried beans is about 15 Baht each. For refried beans (I have never seen them canned) you need Pinto beans, to make the full recipe (recommended as they are good beans) will cost about 50 Baht. Salsa, say from Tesco will run about 50 Baht/jar of 1 cup, make from the shortcut, will cost about 25 Baht. The canned corn will cost about 30-40 Baht/can, using fresh, half of that. Everything else is minimal.

Making this using canned items where stated, for 6 servings, this is about $1.38 per serving.

Making this using dry beans and shortcuts where stated, for 6 servings, this is about 85 cents per serving.

Over all, the cost is not that bad really for using canned items where state and if you can find them.

Shortcuts: Refried Beans, Salsa.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Thai Omelette Salad
Thai Omelette Salad
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Delicious Thai Omelete Salad that is hearty as a lunch or add a grilled fish for a great dinner.
Servings
4 people
Servings
4 people
Thai Omelette Salad
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Delicious Thai Omelete Salad that is hearty as a lunch or add a grilled fish for a great dinner.
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Chop roughly - celery and spring onions (ca 1,5 cm), divide each tomato in 8 long pieces, cut Onion in half and then into rough long slices (0,5 cm), chop chill very fine. This dish makes a nice lunch by itself, or with some steamed fish or fried chicken for diner.
  2. Beat the eggs and mix with fish sauce and chicken stock powder. Heat about 2 cups of vegetable oil in a pan or wok, deep-fry the beaten egg on both sides and take out when golden-brown, you might want to deep-fry the egg in two or three goes, put on paper towel to drip of the oil. When cooled out a bit, cut the omelette in to small stripes (1 x 7,5 cm) and mix with the vegetables.
  3. Press the limes and pour the juice over the eggs and vegetables, add one teaspoon of sugar and some more fish sauce and mix everything. Pull the leafs of the cilantro and put over the mixed salad.
Recipe Notes

Fresh vegetables on the local market at about 50-60 Baht (less than $2), 5 eggs at 25 Baht (less than $1). Easily under $1 per person.

Recipe from Chef Waan Sirijit, provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.