Chicken Pho
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Loading...Ingredients
- 2 quarts chicken stock (low sodium)
- 2 quarts water
- 1 rotisserie chicken
- 1 yellow onion (quartered)
- 1 red onion (quartered)
- 2-3large piece of ginger peeled (about 3-4 inches)
- 1/4 cup fish sauce
- 2 tbsp sugar
- 3 star anise
- 1 tbsp peppercorn
- 1 tbsp coriander seed
- 4 cloves of garlic
- 3 oz medium width flat rice noodles
- 1/2 cup thinly sliced onions
- 2 scallions thinly sliced
- 1/4 cup chopped cilantro
- 1 lime (quartered)
- 1/4 cup chopped mint
- 1/2 thinly sliced jalapeno
- 1/2 cup thai basil
- 1/2 cup bean sprouts
- Hoisin sauce & sriracha to taste
Instructions
Remove and discard skin from chicken. Take apart all the white meat and reserve. Take the remaining chicken carcass and juices, and add to a large stockpot. Add chicken stock, water, onions, ginger, fish sauce, sugar, star anise, coriander and garlic. Add generous amounts of salt and pepper and bring to a boil. As soon as the broth starts to boil, bring to a slow simmer and cover for 3-5hours (the longer the tastier).
Skim top of the broth to remove any oil or residue. Remove carcass and strain broth through a fine sieve. In the meantime, prepare the rice noodles per instructions, drain and add to a bowl covered with broth.
Garnish to your liking with onions, scallions, cilantro, lime, mint, jalapeno, thai basil, bean sprouts, hoisin & siracha.
*for a smokier flavor, you can roast the onions and ginger on a baking sheet at 400 degrees for 30 minutes before adding to the stockpot
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