The Refugees by Viet Thanh Nguyen & Chicken Pho
Nguyen’s latest book, The Refugees, is a testament to any people that have been displaced from their homeland — whether voluntarily or forced. It is a testament to the quiet struggles that they face every day, while simultaneously being haunted by their past. I can only imagine how disorienting it must be to find yourself in a new and unfamiliar land, with strange customs and foreign words. I can only imagine how alienating it must feel to be an outsider in your new land, while no longer welcomed in your homeland.
We all have our own comfort foods — foods that remind us of simpler times and faraway places. Imagine any of the refugees from Nguyen’s book walking into a kitchen with a big, steaming pot of Pho on the stove. Aaaahhhhh. The aroma of cloves, star anise and ginger simmering in a pot of chicken broth, sweetened by brown sugar and cinnamon sticks. Imagine how therapeutic that would be for a displaced soul.
So for this week’s recipe pairing, I chose a recipe that would provide comfort for the protagonists in each of Nguyen’s short stories — from the sister who was visited from the ghost of her brother, to the veteran paratrooper that resorted to vandalism in response to his son’s broken marriage. Whip up a batch and let it simmer while you read a chapter or two. Allow it to sink into your soul, just like the Nguyen’s book.
- 8 cups Chicken Broth
- 3 tablespoons fish sauce
- 2 teaspoons brown sugar
- 6 whole cloves
- 4 star anise
- 1 (3-inch) cinnamon stick, broken
- 1 (3-inch) piece peeled fresh ginger, halved
- 4 ounces uncooked wide rice stick noodles (banh pho)
- 1 tablespoon olive oil
- 1 medium onion, peeled and halved
- 3 cups shredded cooked chicken
- 2 cups fresh bean sprouts
- 1/3 cup thinly sliced green onions
- 1/4 cup thinly sliced fresh Thai basil
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 1/2 cup fresh cilantro sprigs
- 1/2 cup fresh mint sprigs
- 6 lime wedges
- 1 jalapeño pepper, seeded and thinly sliced
- Hoisin sauce (optional)
- Sriracha (optional)
- Combine first 7 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 30 minutes.
- Strain broth through a sieve into a large bowl; discard solids. Return broth to pan; keep warm.
- Cook noodles according to package directions, omitting salt and fat.
- Heat a grill pan over medium-high heat with olive oil. Add onion; cook 8 minutes or until charred on each side. Remove from heat; cool slightly. Slice onion thinly; add to broth.
- Add chicken and next 5 ingredients (through salt) to pan; bring to a boil. Cook 2 minutes or until thoroughly heated.
- Place about 1/2 cup noodles in each of 6 bowls. Ladle about 1 1/3 cups broth mixture over each serving. Serve with cilantro, mint, lime wedges, and jalapeño. Serve with hoisin and Sriracha, if desired.
Click here for my book review on The Refugees.
Blind Dog Blog 
Very nice
A very good book!
Thank you…
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