Part of the fun with cooking is transforming leftovers into an edible meal or two.
Last evening we had Venus Clams (Vongole) in Garlic Wine Sauce to start with followed by a Vietnamese Pho (mix of Pork Ribs and Beef) that I served with Rigatoni pasta made of Rice Flour. I make a Pho (for recipe see October 2006 archives) whenever I feel like having a complete soup meal. And since my guests were spending their day in Bologna, I had the time to prepare my broth and let it simmer for hours on end.
Brown onion, garlic and ginger. Mix the sauces and corn starch in the cold meat broth. Pour it into the pan. Stir the sauce as it starts to thicken. Add in the rock sugar, salt and pepper to taste. Pour over the rice pasta and garnish with shredded chicken meat, mushrooms, bean sprouts, chilli oil, cooked green vegetables etc.
Kai See Rice Rigatoni