Wednesday, April 18, 2012

Vietnamese Chicken Pho


3 lbs chicken feet, chicken backs, necks
2 Tbsp corriander seeds                                    
4 cloves whole garlic
4 cloves
1 big  Saigon cinnamon
1 small yellow onion, charred (on grill)
2 to 3 inch ginger, peeled and  charred( on grill)
fish sauce

2 chicken breast with skin

For the Noodle Soup:
1 packet fresh Flat Thin Rice Noodles ( Asian markets)

a handful of beansprout, washed
a handful sweet Thai basil
1 handful, sawtooth herb, washed
small limes, quartered
small white onion, sliced
finely chopped cilantro and green onions
black pepper

chopped red Thai chili


Add the charred onions and ginger into a big stock pot. Add the chicken parts, the spices. Add about 7 cups of water. Make sure the water cover the chicken parts.Let it come to a boil. Then reduce heat to maintain a steady, gently simmer.

Skim off and discard any foam that rises to the surface. Our goal is to make a clear broth. Do not boil the broth excessively. Also skim off the foam to make a clear broth.

Simmer for about 1 hour.  Add some salt, some fish sauce and chicken breast and cook for another 1/2 an hour.

Remove the chicken breast and once cool, shred the meat.

Strain broth through a cheesecloth.  Also try to remove as much fat as possible.

To make the Pho:

Make sure the broth is hot.

Untangle noodles and put it aside. Blanch noodles in hot boiling water for a second before assembling into  into individual bowls.

Arrange shredded chicken, and sprinkle a generous amount chopped cilantro and green onions.

Now add the hot broth to cover the noodles and serve immediately with a side dish of the garnishes.