Chicken Pho
Chicken Pho is a delectable Vietnamese soup that has gained immense popularity across the globe. With its rich and fragrant broth, tender chicken slices, and an array of fresh herbs and spices, this dish is a true culinary masterpiece.
Pho quickly captured the hearts and taste buds of food enthusiasts worldwide, transforming it into an international sensation. The heart of Chicken Pho lies in its broth, which is made by simmering chicken bones, onions, ginger, and an assortment of fragrant spices for hours. This slow-cooking process extracts every bit of flavor from the ingredients, resulting in a rich and aromatic broth that forms the base of this iconic soup.
The combination of star anise, cinnamon, cloves, and cardamom creates a symphony of flavors that perfectly complements the other components of the dish. When it comes to protein, succulent chicken slices take center stage in Chicken Pho. Poaching the chicken, ensures that the meat remains tender and retains its natural flavors. The chicken pairs beautifully with the flavorful broth, creating a harmonious blend of tastes that is both comforting and satisfying.
Enhance the Pho, with a variety of fresh herbs and garnishes. Traditional garnishes include bean sprouts, Thai basil, cilantro, lime wedges, and thinly sliced chili peppers. These vibrant accompaniments provide a burst of freshness, adding a delightful contrast to the warm and savory broth. Each bite becomes a symphony of flavors, as the herbs mingle with the chicken and the fragrant broth. This creates a tantalizing sensation for the taste buds.
The art of preparing Chicken Pho involves meticulous attention to detail and a deep understanding of the ingredients. Simmering the broth, the choice and quality of spices, and the proper assembly of garnishes all contribute to the overall excellence of the dish. The result is a bowl of steaming hot soup that is both visually appealing and a delight to the palate.
Chicken Pho has not only become a beloved comfort food but also a symbol of Vietnamese culture and cuisine. Its popularity has led to numerous variations and adaptations, with different regions and chefs putting their own unique twists on the classic recipe. Whether enjoyed as street food in Vietnam or in a fancy restaurant in a bustling city. Chicken Pho continues to captivate food enthusiasts with its remarkable flavors and heartwarming qualities.
In conclusion, Chicken Pho is much more than just a bowl of soup. It represents the essence of Vietnamese culinary heritage. Bringing together flavors, aromas, and textures in a way that creates a truly unforgettable dining experience. The combination of a rich and fragrant broth, tender chicken slices, and a medley of fresh herbs. Spices elevates Chicken Pho to a level of both comfort and sophistication. So the next time you crave a bowl of soup that goes beyond the ordinary, treat yourself to the enchanting flavors of Chicken Pho. Embark on a culinary journey that will leave you craving for more.
Chicken Pho
Ingredients
BROTH
- 1 Whole Chicken-or buy the chicken broken down
- 1 Onion-halved
- 1 3" Piece ginger-peeled and halved
- 2 Tsp Salt
- 1 Tsp Sugar
- 1 Tbsp Coriander seeds
- 1 CInnamon stick
- 1 Star anise pod
- 2 Whole Cloves
- 1/4 Cup Fish sauce
PHO
- 12 Oz Dried rice noodles
- Sliced Thin onion
- Bean sprouts-garnish
- Cilantro-garnish
- Thai basil-garnish
- Lime wedges-garnish
- Serrano chile-garnish
- Hoisin sauce-garnish
- Sriracha-garnish
Instructions
BROTH
- Cut up your chicken into pieces or use an already cut up chicken. If you prefer you can use a rotisserie chicken. See the video below on how to cut up a whole chicken. Set aside the chicken pieces, backbone, neck and giblets.
- Add all the chicken pieces, backbone, neck and giblets to a Dutch oven. Add 12 cups of water, onion, ginger, salt and sugar to a boil over high heat. Reduce heat to a simmer. If you leave the chicken boiling your broth week not be clear. Continue cooking, skimming off any scum that comes to the surface. Cook until the breast registers 165', about 20 minutes.
- Transfer breast to a plate when cooled shred. You will add the chicken the soup bowls.
- Add coriander, cinnamon, star anise and cloves to the broth. I used a coffee filter to hold the spices, tied with string for easy retrieval. Simmer gently for 1 hour.
- Remove the leg quarters to the plate with the chicken breast. Discard the rest of the chicken, seasoning bag and onion. Strain the broth through a find mesh strainer.
- Rinse pot well and return broth to pot. Add more water or broth to equal 12 cups. Stir in fish sauce, cover and simmer to keep warm.
PHO
- Cook noodles according to package direction. While noodles are cooking shred the leg quarters. Discard the skin and bones. Prepare all the garnishes and set aside.
- Drain immediately and add noodles to each bowl along with about 1/3 cup chicken. Add as much broth as you like to each bowl.
- Let your guests add whatever garnishes they like to a separate plate or add it directly to their soup bowl.