51 www.Char l e s tonWomenPodcas t . com | www.ReadCW. com | www. Ins t ag ram. com /Char l e s tonWomen Fresh black pepper Hoisin sauce Hot chili sauce (sriracha) Beansprouts, cilantro, Thai basil (optional) Pickled onion: ½ small onion, thinly sliced ½ cup white distilled vinegar ½ teaspoon sugar Black pepper Directions: Roast onion and ginger root at 400 degrees for 20-30 minutes, until tender. Fill a large stock pot with cold water. Rinse, and pat dry a whole chicken. Split the chicken in half from top to bottom. Put chicken in pot with neckbone. Add fish sauce, half a tablespoon of sugar and half a teaspoon of kosher salt. Bring to a boil. Once boiling, bring temperature down to simmer. You will see some white/grey foam come to the top of the water. Keep skimming off foam until the broth is clear. Toast the anise and peppercorns in a dry pan to release the flavors, about 5-7 minutes on medium heat. Place in cheesecloth and tie it into a bag. Place the herb bag into broth. Slightly bruise the onion and ginger root by smashing it with a pestle. Place onion and ginger in broth. Let broth simmer for 25 minutes or until chicken is cooked. Broth will reduce a bit. Add hot water to keep the water level. Once chicken is cooked, remove from broth, and place in a large bowl to cool. Taste the broth to adjust the flavors (Hudgins usually adds a half tablespoon of fish sauce, a pinch of salt and a pinch of sugar). Once chicken cools, remove skin and shred chicken. Remove the herb bag from the broth. Cook pho noodles according to the package. To make the pickled onions, combine vinegar and sugar. Grind fresh black pepper to taste. Add onions to vinegar mixture. Set aside. To assemble, place a handful of noodles in a bowl, then add chicken and broth — enough to completely cover noodles. Add fresh cracked pepper and cilantro/ scallion garnish. Serve with a lime wedge and pickled onions on the side. Samantha Kramer, Chile Dulce and Baguette Magic Born and raised in Charleston, Samantha Kramer returned post-college and worked in several beloved local restaurants. In 2018, she and her now-husband, whom she met in the kitchen, opened popup restaurant Matzo y Masa. The duo served a non-traditional blend of their Jewish and Mexican heritage. In November of 2019, Kramer and her sister took over the James Island bakery, Baguette Magic. Kramer brought her passion for local and fresh ingredients to the little shop, adding a fresh take to the menu. Baguette Magic, now with two locations, has become a local favorite with a cult following. Kramer says of women in the restaurant business, “I have found that women in commercial kitchens are more welcoming and supportive of each other than in many other industries. Restaurants are very difficult businesses, and so many of my female peers have been instrumental in my own success.” Kramer enjoys focusing on business operations at Baguette Magic and growing her hot sauce company, Chile Dulce. She hopes to continue to support other female entrepreneurs in the food and beverage community and recently spoke at FAB, an educational workshop created for women in hospitality. She also suggests you try her fiery take on tuna salad! Ingredients: 1 12-ounce can of tuna 2 tablespoons minced pickled red onions 1 tablespoon rough chopped dill ¼ cup mayonnaise ½ tablespoon black pepper ½ tablespoon salt 2 tablespoons sherry vinegar 2 teaspoons Chile Dulce Thai Chili White Wine or Habanero Pear Hot Sauce Directions: Combine all ingredients into a large mixing bowl. Fold in, leaving larger flakes of tuna. Taste for seasoning. Samant ha Krame r of Bague t t e Mag i c and Chi l e Du l ce . Charleston Women in Food
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