Ingredients
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16 oz rice vermicellicooked according to package
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Chicken Stock
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3 lbs whole chicken
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3" piece ginger
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1 tsp Kosher SaltMore to taste
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1 large onionyellow
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2 Tbsp brown sugar
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to taste fish sauce
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6 scallion
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Crispy Fried Shallots
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4 large shallots
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2 cups canola oil
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Garnishes
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1 bunch scalliontrimmed and thinly sliced
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2 cups mung bean sprouts
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2 limequartered
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1 large jalepenostemmed and thinly sliced into rings
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1 bunch Thai basil
Directions
Pho (pronounced “fuh”) is one of the best known Vietnamese dishes outside of Vietnam, and also one of the most commonly eaten dishes within. According to my cookbook, “bowls of pho are the hamburgers of Vietnam: incredible popular, eaten every day by a majority of the population, young and old.” It’s also something that’s enjoyed at all times of day, including for breakfast! In fact, in the morning you may find street vendors serving pho, with a hot pot of stock on one end of a bamboo stick and the fragrant garnishes for pho on the other. The bowls exhibit the art of contrast in both texture (a mix of soft noodles, crunchy mung bean sprouts, and a chewy meat) and flavor (tangy lime, spicy jalepeno, umami broth). The freshness of the herbs is very important, and pho is often served alongside a platter of garnishes so eaters can add more to their bowl as they go.
Stored separately, the components of pho keep fairly well, so it’s another good option to make ahead and enjoy for lunch all week (trust me!) Like in Korea, slurping soups is socially acceptable in Vietnam – but tell that to my cube mates, who I’ve apologized to a couple times this week as I slurped my way through a big bowl of pho. Really, it’s pretty much impossible not to!
Recipe Source: Vietnamese Home Cooking (Cook Book)
Steps
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1
Done
2.5 hours
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Chicken & Chicken Stock1. Preheat oven to 350 F. Place the onion and ginger on a baking sheet and roast for about an hour until the onion is soft and beginning to ooze. Slice the onion in half and the ginger in coins. 2. Meanwhile, put the chicken in a dutch oven or large pot and add enough water to cover it well. Add scallions and salt and bring to a boil for 15 minutes. Turn off the heat, cover the pot and let stand for 15 minutes. 3. Just before the chicken is ready prepare an ice bath. Remove the chicken and immediately submerge in the ice bath to stop the cooking and give meat a firmer texture. Let stand for 20 minutes. 4. Pull chicken meat from bones and set aside. Discard skin and return bones to the water; add the onion and ginger that you baked. Simmer for about an hour skimming as needed to remove scum that forms at the surface. 5. Remove any solids using a slotted spoon. Strain the stock through a fine-mesh strainer and return to a large pot, bringing to a boil. Add brown sugar, fish sauce and more salt, to taste. |
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2
Done
5 minutes
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For assemblyDivide cooked rice noodles evenly among bowls. Top each serving with an equal portion of chicken. Ladle the hot stock over the top, dividing it evenly. Arrange mung bean sprouts on top and sprinkle with green onions, Jalepeno, thai basil and crispy fried shallots*. Serve with a spicy sauce such as sriracha and slices of lime to squeeze over the soup. Serve the platter of garnishes with the soup so your guests can add more as they please - the trick is to add a bit of each item as you eat your way through the bowl so that the herbs maintain their fragrance and the bean sprouts stay crunch! This also allows your eaters to customize the bowl to their taste. *When I ate this as leftovers, I was out of fried shallots so I used peanuts and that was nice too! That said, I was out of fried shallots because they're that awesome. |
