What's the best thing about having fabulous cooks in the family? They know how.
What's the worst thing about having fabulous cooks in the family?? ...Again, they know how.
Truth is, the hardest part about making a great pot of chicken pho is that it's time consuming if you're hell bent on making it from scratch. Since ingredients are not expensive, it also doesn't make much sense to produce only a small batch of broth ...i.e. this recipe makes enough for 6-8 generous servings. That said, I bravely invited my mother, my mother-in-law, my cousins and my husband to taste test.
As you can image, we literally had four alpha females hoovering over one gently simmering pho pot. What made the meal really "interesting" is that my family is from South Vietnam, while my husband's family from the North. Pho is a northern dish specialty, but that didn't stop both families from having a civil war reenactment at the dinner table. My family literally sat on our own side, facing their counterparts. Equally contrasting and divided were condiments of choice, and the proper noodle-to-broth ratio was a heated debate.
A less confident cook might have broken down, but I knew what I was doing by inviting these pho aficionados. In the end we all won! I learned to make a great pot of chicken pho....that managed to satisfy both sides of the Vietnamese culinary argument. I now have making homemade pho out of my system. Better yet, my husband's craving for chicken noodle soup was satisfied. Here's my recipe...enjoy!
Chicken pho is a lighter spiced broth than the beef version, and the following recipe produces a perfect compliment for the poached chicken and noodles. After the initial boil, turn down the heat and don't be tempted to rush the process; a slow simmer is important for creating a clear rich broth. If possible make broth a day ahead, strain, cool and refrigerate overnight. Reheat when ready to proceed with serving.
2 unpeeled yellow onions, washed and cut in half
3 unpeeled shallots, washed
3 2-inch knobs unpeeled ginger, smashed
1 stick of cinnamon
6 star anise pods
4 cardamon pods (optional)
6 quarts cold water
2 lbs chicken necks or chicken wings
One 4-5-pound chicken, quartered
1 ½ tablespoon salt
1 ½ tablespoon sugar
1/3 cup Asian fish sauce, or to taste
1 pound dried rice noodles
3 scallion, thinly sliced
half a white onion, thinly sliced
handful of cilantro, chopped
Have the following at the table as condiments:
1 pound mung bean sprouts
1/2 cup torn basil leaves
2 limes, cut into wedges
2 jalapeños, thinly sliced
Asian hoisin sauce
Sriracha Hot Chili Sauce
Preheat the oven to 400°. Wrap a cookie sheet with foil paper and lightly coat with non-stick spray. Put the onions cut side down, shallots and ginger on a baking sheet and roast for 30 minutes, or until softened and lightly browned.
Meanwhile in a small saucepan, dry fry the cinnamon, star anise pods and cardamom (if using) in a pan with no oil to release their fragrance. Wrap spices in double cheese cloth.
Fill a large stockpot with cold fresh water and bring to a boil. Add the roasted vegetables, spice package, chicken bones, quartered chicken, salt and sugar and bring to a boil. Immediately lower heat to simmer and cook for 30 minutes, occasionally skimming away foam and impurities that surfaces. Carefully remove chicken breast from broth, pierce to see if juices run clear and allow to cool completely. Cover and refrigerate meat until needed.
Continue to simmer broth for 2 hours longer. Remove the dark meat, bones and vegetables from broth. Carefully strain broth into a clean large soup pot and cook over medium high heat until slightly reduced. Stir in the fish sauce and adjust seasoning if necessary.
Prep for assembly: Put a large pot of water on stove over high heat for noodles. Once water is boiled, add dried noodles and cook as directed on package. Drain well and divide amongst SIX serving bowls. Top with pieces of dark meat torn of the bones and ½ inch slices of white breast meat; sliced green onions, white onions and chopped cilantro.
Ladle the broth and chicken over the noodles and serve.
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