Inspire me with a Menu

[greekchef]

The soup you are talking about sounds alot to me like pho, the vietnamese soup filled with noodles and different meats which you garnish with lime, chilis, sprouts, and sauces. I do a take off on pho for lunch making the soup stock from chicken instead of beef. I provide bowls filled with either rice or wheat noodles that the girls can garnish as they choose using chicken, tofu, basil, mint, cilantro, carrot, mushroom, lime, sprouts before covering with the fragrant stock. It goes over very well.

I have also done a Vietnamese Table Salad. Butter lettuce leaves are the wrapper and I provide Lemongrass grilled chicken, rice vermicelli, cucumber, carrots, fresh pineapple, mint, cilantro, basil and a fish sauce based dipping sauce. They load the ingredients of their choice into the lettuce and roll it up to eat. I serve it with fried rice.

[greekchef]

I also tried a new recipe this past week, a Tomato-Coconut Chicken. It was simply sauteed chicken breast with peppers and scallions sauteed along. Coconut Milk, chicken stock, and diced tomatoes were added and simmered down with red pepper flakes. The resulting dish was served with rice and was delicious. For the vegetarians I fried Panko breaded tofu and made a companion sauce following the same recipe but without the chicken stock. Also a hit.

[violetpretty]

Originally Posted by greekchef

I also tried a new recipe this past week, a Tomato-Coconut Chicken. It was simply sauteed chicken breast with peppers and scallions sauteed along. Coconut Milk, chicken stock, and diced tomatoes were added and simmered down with red pepper flakes. The resulting dish was served with rice and was delicious. For the vegetarians I fried Panko breaded tofu and made a companion sauce following the same recipe but without the chicken stock. Also a hit.

I wish our cook was so accomodating! The ladies you cook for are so lucky!