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. 

 

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