Wednesday, January 15, 2014

Tasty Back to Back Dinners: 1 of 2 PPNS

Last weekend, I felt as though I got a mild case of a stomach virus; feeling fatigued and weak. I had no appetite and had issues staying hydrated. While on my break on Saturday, I sent Richard a request to make some kind of soup: chicken, pho, Phnom Penh noodle soup (aka PPNS) or something. There was no reply. Andrew and I agreed to go to Sea King for some food if dinner wasn't something I could eat. We were about to leave when I called home to double check:

"Hey, what's for dinner tonight?"
"Phnom Penh noodle soup."
"Okay, we'll be coming home soon."

We were both excited cause we were really hungry. We decided to go to Sea King the next night.

I became giddy when I walked into the kitchen and saw that all the prep work was ready. And I became overjoyed when the pork bone seafood soup tasted remarkable. Sometimes the soup can be disappointing. This was luckily not one of those times.

There was sliced raw beef, chicken, and shelled shrimps. The accompaniments we had were green onions, fried garlic oil, and preserved cabbage. There was satay sauce, Sriracha, and hoisin sauce too for dipping sauces. And for everyone who wanted to eat the dry version of Phnom Penh noodles, there was oyster sauce and dark soy sauce. A meal like this is one of the reasons why our fridge is stocked full of condiments.

We cooked the sliced chicken in the clear soup. We shouldn't have if we wanted to keep the soup clear.  Meh. I cooked the soaked rice noodles in a separate pot of boiling water for about twenty seconds. Then I pressed the cooked noodles with the back of the ladle to get rid of most of the noodle water, before dumping the cooked noodles into a waiting bowl. Andrew cooked some chicken and shrimp for me since he was making his bowl before mine. I added some green onions and tossed in some raw sliced beef.

Once Andrew was finished with his bowl, I topped my bowl up with some hot pork bone seafood soup and headed to the dinner table. There, I added the final touches of the fried garlic oil (with fried garlic) and preserved cabbage. Not many words were exchanged during dinner. It wasn't necessary.

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