Sunday, February 10, 2013

Chicken Pho

I love Pho (pronounced fa)! The first Pho I tried came from TS Noodle House in Shreveport, La. It was a Beef and Meatball Noodle Soup called Pho tai bo vien. It was so delicious. The beef was rare flank steak and the rich broth had seasoned meatballs floating in it. The beef slices gently cooked when the flavorful broth was ladled over the noodles. Since then I have tried all kinds of different Pho. But it was Chicken Pho or Pho ga a Vietnamese Chicken Noodle Soup that I tried to make at home. I researched a lot of recipes. I saw everything from authentic to “faux Pho”. I decided to use the authentic spices and flavors but take a short cut by fortifying a store bought stock with those flavors. I think charring the ginger and onion gives the broth a natural sweetness and adds to the spicy flavor. I serve the same garnishes that TS Noodle House serves. I like them all and use a little of everything. You can pick your favorites. Next challenge will be to replicate the Pho tai bo vien at home. Wish me luck!




Chicken Pho
Serves 4

Ingredients

Broth:
1 whole onion, unpeeled and cut in half
3-inch chunk of ginger, unpeeled
2 Tbsp whole coriander seeds
4 whole cloves
2 whole star anise
1 tsp fennel seeds
3” piece cinnamon stick
2 quarts chicken stock
2 Tbsp sugar
2 Tbsp fish sauce
small bunch of cilantro stems only, tied with string
1 lb boneless skinless chicken breast

Garnishes:
8 oz dried rice noodles (about 1/4 wide)
2 cups bean sprouts, washed & tails pinched off
cilantro tops – leaves and tender stems
basil leaves
mint leaves
4 green onions, sliced
1/2 cup shaved red onions
1 lime, cut into 4 wedges
1 jalapeno, sliced
Garlic chili sauce
Hoisin sauce

Directions

Place ginger and onion on a small baking sheet. Place on top shelf in the oven about 4 from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, remove the charred skin off the onion and use a spoon to scrape the skin off the ginger. Slice ginger into thick slices.

Add onion, ginger, broth spices, sugar, fish sauce, chicken broth, and chicken breast in the pot. Cover and turn heat to high; let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, and set aside. Simmer the broth a total of 1-1/2 hours.

Strain the broth through a mesh strainer lined with several layer of cheese cloth, discard solids. Return broth to pot and simmer to keep hot. Prepare noodles as per directions on package. Shred or slice chicken breast and set aside. Assemble garnish ingredients and set at table for each person to add to their bowl. To serve place noodles in each bowl, top with sliced or shredded chicken breast and ladle broth over the top. Let each person add their choice of garnishes. 


 



Linking to:
Life on Lakeshore Drive: Bouquet of Talent Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Ms. enPlace: See Ya in the Gumbo
My Turn for Us: Freedom Fridays
Jam Hands: Recipe Sharing Monday
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
This Gal Cooks: Marvelous Mondays Link Party
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: Chicken - Saturday Dishes Linky Party
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

7 comments:

  1. That souop looks so welcoming..........Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

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  2. I've never had Pho. (Eunice isn't exactly hopping with Asian cuisine!) Lately I have this thing for ginger. And I have a bottle of fish sauce in the pantry just wanting to be used. Hear that? Sounds like a plan coming together!

    Thank you for linking.

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  3. Hi Denise,
    This is a lovely Chicken Pho, looks delicious. Hope you are having a great Valentine weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  4. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

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  5. This looks so yummy! Thank you so much for sharing at A Bouquet of Talent this week. So thrilled to have you share. Hope you are having a great week. :)
    Hugs
    Kathy

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  6. Pho Ga is my favorite Vietnamese soup. I will have to give yours a try. Your borth sounds so delicious.

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    Replies
    1. Thanks! Marlene, The hardest thing is waiting for the broth to simmer 1-1/2 hours. It smells so good! Thanks you for coming by today. I am now following you at BlogLovin and Pinterest. Have a great evening!

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