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Chicken Noodle Pho (Soup)
Cummulative Rating
N/A
Servings
serves 8
Difficulty
medium |
Ingredients
For broth:
2 onions, unpeeled
4” piece of ginger, unpeeled
1 chicken, washed and trimmed
5 quarts water
1-1/2 Tablespoons kosher salt
1 ounce sugar
2 Tablespoons coriander seeds, toasted in a dry skillet until fragrant
4 whole cloves
1 bunch cilantro, stems removed
For bowls:
1-1/2 lb small flat rice noodles, soaked in hot water then drained
1 onion, peeled and sliced very thin
4 green onions, chopped
Handful of cilantro, leafy tops only
8-10 Thai basil or mint leaves
3 cups bean sprouts
2 cups baby spinach leaves
1 serrano chile, thinly sliced
2 limes for garnish
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Directions
Place onion and ginger on a baking sheet and place under the broiler until charred on all sides. You can also do this directly on a burner of your stove. When cool, remove outer skin of onion and ginger. You can easily remove the ginger peeling by scraping off with the edge of a spoon. Slice onion and ginger.
Add chicken to a stock pot and fill with water until chicken is covered. Bring to a boil then reduce heat to a simmer. With a spoon, scrape off scum that will form on top. Add onions, ginger, salt, fish sauce, sugar, coriander seeds, cloves and cilantro and cook uncovered for 30 minutes. Remove chicken from the pot and let cool. Cut the legs, thighs and breast meat from the carcass and set aside. Return the carcass to the pot and simmer for another 1-1/2 hours. Strain solids from broth and return broth to pot. Adjust flavor by adding additional fish sauce, salt and sugar if necessary.
Cut the cooked chicken from the bone into ¼” pieces, discarding the skin. Divide chicken, rice noodles, onions, green onions, bean sprouts, cilantro, basil, spinach and chile to deep individual bowls and pour soup broth over all filling bowls. Season to taste with salt, pepper and lime juice.
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