OK folks, here it is: the BIG finale. After making a lemon-rosemary chicken and then stock, we have reached our final destination: Chicken Pho. For those of you who aren’t familiar with it, pho is the Vietnamese noodle soup. It is most typically served with beef, but if you go to a good pho restaurant, it can be served with anything from meatballs to veggies and anything in between. My middle child likes just the broth and noodles, my youngest would actually just eat the beef and broth, skip the noodles, and my oldest will eat both meat and noodles and is just now branching out with spices and the fresh herbs they offer. Me? Well I like it all. I put in whatever they give me. I like it to be a floating salad with meat – LOL!
Today’s recipe is one that I adapted from 500 Asian Dishes by Ghilie Basan. Basan starts with a complex beef stock made from oxtails and shank. Since this was all about making the most of leftover chicken, we clearly weren’t going that route. I also do my own thing when it comes to garnishing. I like what I am typically given at our local pho shop, so that is what I usually use. However, I have discovered that finding sprouts has become difficult. I will have to sprout my own mung beans if I ever want them for my soup, which I am not likely to remember to do in a timely fashion. So, no sprouts for you!
As before, I have been thoroughly critiqued already by my 11-year-old, so I am fully aware that I need to make changes to my future videos. However, if you want to call out anything, please do. I am looking to make these good. You know, something that you would actually watch. I also lost my cameraman again (shocking!) and still can’t figure out the editor. Oh well… In the meantime, I hope you enjoy. Recipe below.
10 cups chicken stock with meat
2 large onions, peeled and quartered
3 large carrots, cut into 2″ pieces
1 1/2″ piece of ginger or a tablespoon of grated ginger (optional)
6 cloves of garlic, whole and unpeeled
2 cinnamon sticks
6 star anise
1 tsp. black peppercorns
2 T. fish sauce
2 T. soy sauce
2 tsp. Kosher salt
- Final Soup
1 package rice stick noodles (they are sometimes actually labeled pho noodles)
1/4 onion, thinly sliced (not shown in video, but is typically served with most pho)
3 scallions, finely chopped
1 jalapeno, seeded and cut into thin rounds or larger diced pieces
1 bunch of cilantro, chopped
1 small bunch basil, leaves only (don’t tear until being served)
1 lime, cut into quarters
2 carrots, shredded
1/4 small red cabbage, finely chopped
Sriracha and Hoison sauce to taste
In a large stockpot, place the 10 cups of stock. Into a cheesecloth bag place your onion, carrots, and spices. Add to stock, cover and place over high heat. Bring to a boil then reduce to a low simmer for about 3 hours. Remove the bag with your aromatics and continue to simmer uncovered for another hour. Looking to reduce to ~7 cups. NOTE: I have also done this in a pressure cooker for about 75 minutes with close to the same results.
Once you have the stock ready, simple portion out the noodles into individual bowl, top with the stock and then allow each diner to add their own herbs and spices.
Ăn ngon nhé / Chúc ngon miệng (according to the web, this means Bon Appetit in Vietnamese – I hope to God that it actually does 🙂 )