Pho, Soup, Broth, Chili, Vietnamese, Food, Seattle, Chef

Yes, it is the season… The season of sickness.

The University of Washington published a study in 2017 mentioning something I had always wondered. “Are those who dine out more likely to get sick”? Hence another reason my group of talented chefs stay busy (shameless promotion). They do mention it as putting folks at higher risk. Here is the link should you be interested:

Another great resource published a post back in 2016 about some other great Healthy benefits to cooking at home. Things like saving money or controlling allergies to potential for greater “family bonding”. I recommend taking a look at it:

Another great resource for prevention is Here they published a great list to remind us of 6 simple ways to stay healthy.

So now it is time for us @ Seattle Chef Joe to do our part, and aside from washing our hands more than the ‘average bear’ or continuously disinfecting our equipment, we also are perfectly fine with skipping a week of service when we hear the word…. Fever…. Yes folks, while we will gladly wish you a speedy recovery or drop off a can a soup at your door and run, we wish to respect all of our families by not entering a home while a fever is present. It is just another way we can help to prevent spreading the crud to multiple homes.

All that being said, and us being a huge fans of Pho this time of year, please enjoy our recipe for quick Pho Broth.

Enjoy ~ SCJ


Quick Pho Broth

Serving Size: 4-5 People


64 Oz Chicken or Beef Broth (your choice, even bone broth)

5-6 Ea Star Anise

1 Ea Cinnamon Stick

1 Ea Ginger – Peeled and Grated

4 Ea Cloves or 1 tsp Ground Clove

½ tsp Cardamom or 1 pod lightly crushed

1 tsp Coriander Ground

1 Ea Onion – Thin Sliced

1 Ea Carrot – Medium Diced

5 Ea Green Onions – Sliced

1 Ea Serrano or Jalapeno – Sliced (I leave seeds in for heat)

2 Tbs Cilantro - Chopped

2 Tbs Thai Basil – Chopped

2 Ea Limes – Juice only

1 tsp Salt

½ tsp Black Pepper Ground

1 Tbs Avocado Oil


1. In a sauce pan, heat Avocado Oil, and Dried Spices just until they become fragrant over Medium High Heat. About 2 minutes or less.

2. Next add in the all the Fresh Ingredients and Sautee until they become brighter in color. About 2 minutes.

3. Next add in the Stock of choice and bring to a Simmer.

4. Simmer for about 10 minutes, or until flavors meld.

5. Remove the Star Anise, Cinnamon Stick, and Whole Cardamom Pod (if used).

6. Transfer to a Cup or Bowl for Consumption!

7. This Broth should last in the fridge about 6 days or so. Or freeze some the day you make it, and enjoy whenever you’d like.

Most of you know I am mostly a Meat-atarian however, a great

fresh piece of seafood such as Halibut can easily stand up against the best cut of beef.

Many thanks to my friends at Pure Food Fish Market ( in Pike Place Market for this beautiful Halibut Fillet.


Seared Halibut With Summer Succotash

Serving Size: 4-5 People


1 Lbs Fresh Halibut – Cut in 2 Steaks

1 Ea Corn – Yellow or White- Kernels Removed

1 Ea Carrot – Medium Diced

1 Ea Fennel Bulb – Medium Diced

1 Ea Red Bell Pepper - Diced

1 tsp Fennel Seeds

1 tsp Salt

½ tsp Black Pepper Whole

4 Ea Garlic Cloves – Thin Sliced

Avocado Oil for Cooking


  1. Preheat oven to 400.

  2. Using a Spice Grinder combine Salt, Black Pepper, and Fennel Seed. Grind until it is a fine dust.

  3. Pat dry Halibut Steaks and rub generously with Fennel Spice mixture on both sides. Let rest about 5 minutes.

  4. Heat Avocado Oil in Deep Saute Pan over Medium High Heat. Look for wisps, and then reduce heat to slightly.

  5. Gently place Halibut into pan and sear about 3-4 minutes.(Fish is ready to flip when you jiggle the pan and the fish moves.)

  6. Once the first side is nicely seared remove from pan onto a plate.

  7. Add remaining ingredients (corn, fennel, carrot, bell pepper, garlic, and any remaining spice mixture). Cook until fragrant – about 3-4 minutes.

  8. Once fragrant, add Halibut on top of Succotash, Sear Side Up and place in over to finish cooking. About 6-8 minutes – Opaque and Flaking.

  9. Remove from oven, plate and Enjoy!!!

At the Table Cooking Classes:

We're excited to be part of Pike Place Markets At The Table Cooking Series this year. Mark your calendars for June 21st, July 19th, Aug. 16th & Sept. 6th.

We will be showcasing different Market Vendor Ingredients. And Yes, you will be eating!

For Tickets check out the Pike Place Calendar.


Summer Travel to Seattle: Some of you know that we work with several Air Bnb, Home Away, and VRBO properties. If you're planning a trip to Washington or the Seattle & Tacoma Area, just give us a call, and we'll happily take care of your meals so you can focus on exploring and relaxing.

We also work with all diet types, from Gluttonous to Elimination and anything in between!​


Nightly Meal Blues?

We have been interviewing some of the best chefs around to bring aboard. We currently have some openings for the South Sound & Tacoma Areas.

Let us take care of the Planning, Shopping, and Cooking. You only have to enjoy your meals and free time!