After the curry nightmare on Saturday, yesterday we ventured trying a South-East Asian restaurant to kill our culinary craving for good Asian food. Mekong restaurant in Leblon surprised us with a variety of dishes from Malaysia, Indonesia, Vietnam, Thailand, China and India.
We started with really good Thai fishcakes, Chinese dumplings and Vietnamese fresh rice rolls:
Afterwards it was Chicken curry, Pad Thai chicken noodles and Vietnamese noodle soup. Here comes the recipe for this one:
Pho Bo – Vietnames Noodle Soup for 4
- 1.5l chicken stock
- 2 chicken breasts (or leftover cooked chicken, beef or pork finely shredded)
- 3 cloves pressed garlic
- 5cm piece of ginger finely diced
- 400g of fresh bean sprouts
- 400g of fresh or 200g of dried rice noodles soaked
- 3tbs fish sauce
- 1tbs soy sauce
- juice of 1-2 limes
- fresh coriander, Thai basil and mint
- red chili chopped (optional)
Bring the chicken stock to the boil and add ginger, garlic and chicken breasts. When chicken is done, finely shred it and add it back to stock together with the bean sprouts and noodles. Season with fish sauce, soy sauce, lime juice, salt and pepper and garnish with fresh herbs. Serve immediately – Asia at its best!
makanandcomida 
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