Chicken Pho made super easy. Perfect to make on a chilly weekend.
Let's get started.
Pho Ga
1 Whole Chicken or 4 Chicken Leg Quarters
2 Onions, charred
1 Large Chunk of Ginger, charred
3-4 Garlic Cloves
3 Tbsp. Coriander Seeds
2 Cinnamon Sticks
1 Tbsp. Fennel Seeds
1 Tbsp. Whole Black Peppercorns
6-8 Star Anise
1 Tbsp. Granulated Sugar
2 Tbsp. Fish Sauce
Pho rice noodles
Toppings:
Bean Sprouts
Thai Basil
Lemon / Limes
Cilantro, roughly chopped
Thinly Sliced Onion
Scallions, thinly sliced
Jalapeno, thinly sliced
In a large stock pot, add in the chicken, onion, ginger, garlic, cinnamon sticks, coriander seeds, black pepper seeds, star anise, salt, sugar, fish sauce, and cover it in water.
Bring to a boil then reduce to a simmer. Let simmer for 2 hours. Skim the surface of the broth removing any foam. every 30 minutes or so.
Using a fine mesh sieve, strain the broth into another stock pot. Remove the chicken, onion, ginger, garlic, coriander seeds, black pepper seeds, star anise. Shred the chicken, discard the skin, bones, and set aside. Discard remaining seasonings.
Make your rice noodles according to the directions on the package, then finely drain and place them in a bowl. Top with a few pieces of chicken. Pour your broth into the bowl.
Top with Thai basil, cilantro, onion, green onion, jalapeno, and enjoy.
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