Chicken Pho

Wonderfully simple recipe that you can whip up on a weeknight.  I enrich good quality chicken stock with Asian spices, mireproix for my base.  Use all natural, antibiotic free, skinless, bone in chicken thighs for your chicken.  Your starch will consist of rice vermicelli.  One package will feed four people. This is easily found in your Asian aisle of your supermarket, along with your fish sauce.  Your soup condiments will consist of jalapeños, fresh herbs such as cilantro, dill, mint and basil.  Any combination of these is appropriate.  Bean sprouts are a staple topper for Pho.  Honey roasted peanuts are my personal contribution.  Pho is never finished without a final squeeze of lime juice.


Ingredients for four:

For broth:

6 cups of all natural low sodium stock

1/4 teasp. of red pepper flakes,  1 teaspoon of coriander, 3-4 bay leaves, 3 Kaffir lime leaves
2 star anise, 2 cinnamon sticks, 3 cloves of crushed garlic, chunks of carrot and onion
few slices of peeled ginger, crushed.

Fish Sauce 3 Tbsp.

3 Tbsp of light brown sugar


8 small-medium chicken thighs, preferably skinless with bone in


1 Box of rice vermicelli noodles


2 limes

2 jalapeños

1/3 lb  mung bean sprouts

fresh herbs:  at least two of cilantro, basil, mint and/or basil as a garnish

extra fish sauce to finish

Warming the spices to bring out the flavors.














Bring stock up to a boil.  Skim foam and simmer for 20-30 minutes, covered.





Add chicken thighs, 3 Tbsp. of fish sauce, and 3 Tbsp. of light brown sugar.
Simmer for 22 minutes, covered.

At 22 minutes, check temperature.  You are looking to reach 180.  If you don't have a meat thermometer, cook for 25 minutes to ensure they are fully cooked.  Transfer, to ice bath to stiffen the meat.

While the meat is in the ice bath for five minutes.  Drain stock with a double layer of cheesecloth, if available.  Otherwise just a small holed mesh strainer will do in a pinch.


Remove the chicken, after five minutes and shred into bite size
pieces.

Now, to finish up the broth.  Add juice of one lime, and additional fish sauce to taste.  Prepare rice noodles according to package directions.   Usually,  add to eight cups of boiling water. Remove from heat to let stand 3-5 minutes.   Rinse, and set aside.


Prepare garnishes.  

Garnishes will consist of fresh herbs, sliced jalapeños, mung bean sprouts, julienne of carrots or peppers, mushrooms, sliced,  and/or chopped peanuts.  Serve with Sirachi sauce and cut limes at the table. A balsamic reduction always sweetens the flavors with very light acidity.   I personally, like to have fresh fruit, and a buttered roll to round out a light meal.

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Directions:

Warm the dry spices such as 1 teasp. of corriander, 2 star anise, 2 cinnamon sticks and 1/2 teasp. of red pepper flakes.  Add six cups of low salt chicken broth, bring up to a boil.  While boiling add chunks of carrots and onions, three smashed garlic cloves,  3-4 bay leaves, 3 kaffir lime leaves, 2 star anise,  few slices of peeled and smashed ginger to broth.  When broth begins to boil, skim foam, turn down heat to simmer for 20-30 minutes covered.

After the broth has been cooking for at least 20 minutes, add 3 Tbsp of fish sauce, 3 Tbsp. of light brown sugar, and 8 bone in skinless chicken thighs.  Bring to a boil.  Simmer covered for 22 minutes.  At 22 minutes take a reading, should be 180.

Prepare an ice bath for chicken, and plunge chicken in for a five minute bath.  Remove chicken after five minutes and shred chicken into bite size pieces.

Drain broth.  Use a double layer of cheese cloth is accessible or use a small holed mesh strainer.  Taste broth and add additional fish sauce, if needed.

Prepare rice noodles according to package directions.  Usually bring eight cups of water to a boil, plunge noodles in, remove from heat.  Let sit for 3-5 minutes.


Prepare garnishes, such as herbs, mung bean sprouts, julienne of carrot or pepper, sliced mushrooms, chopped peanuts, lime wedges, jalapeños and Sirachi.  Optional:balsamic drizzle.




Ingredients for four:

For broth:

6 cups of all natural low sodium stock

1/4 teasp. of red pepper flakes,  1 teaspoon of coriander, 3-4 bay leaves, 3 Kaffir lime leaves
2 star anise, 2 cinnamon sticks, 3 cloves of crushed garlic, chunks of carrot and onion
few slices of peeled ginger, crushed.

Fish Sauce 3 Tbsp.

3 Tbsp of light brown sugar


8 small-medium chicken thighs, preferably skinless with bone in


1 Box of rice vermicelli noodles


2 limes

2 jalapeños

1/3 lb  mung bean sprouts

fresh herbs:  at least two of cilantro, basil, mint and/or basil as a garnish

extra fish sauce to finish