|Chicken Stock||7 quarts|
|Water (filtered)||4 cups|
|Jalapeno / Chili Finger / Similar||3, thinly sliced|
|Chicken Thighs||12-18 with bone|
|Ginger (Fresh)||180 grams|
|Rice Noodles||Cooked according to package|
|Coriander Seeds||1 tbsp.|
|Hoisin Sauce||3 tbsp.|
|Fish Sauce||2 tbsp.|
|Green Onions||3, thinly sliced|
|Bean Sprouts||2 cups|
|Thai Basil||6 leaves|
|Cilantro Leaves||3 tbsp.|
This is a simplified way of making pho, a traditional Vietnamese noodle soup. (If you want to get more authentic in your approach to making pho, you’d first begin by creating the stock from scratch).
++ Also, check if the ingredient amounts are good for you. Cut in half if preferred. I like to make a hefty amount of pho to freeze.
Bring stock to a simmer.
Add in chicken thighs (whole) . Leave in for 25 minutes. Then take out, set aside and shred.
Add in jalapeno slices to the stock.
Grill onion and ginger (whole) on a frying pan until edges are slightly charred. Stir frequently for 5 minutes.
Add in star anise, cinnamon sticks, Coriander seeds. Keep mixing for 3 mins, then set pan aside.
Put all grilled ingredients into a cheese cloth, make into a tightened small sack, then drop into simmering stock.
Simmer on low for 1 hour.
Increase the flame on stove, to make sure broth is hot enough, serve with all garnishes.
For semi-fresh noodles: pour boiling water onto noodles in a heat safe bowl. Mix around for a few seconds then drain, rinse noodles in cold water, then set aside.
For dried noodles: boil noodles in a separate pot for the specified time based on the package instructions, drain, rinse in cold water, then set aside.
Place noodles, chicken, beansprouts in bowl.
Pour in hot broth. Top with Thai basil leaves, cilantro, green onion.
Serve with a lime on the side.
** This is a medium-level spice. If you wish to have it less hot, don’t use jalapeno and decrease the amount of sriracha you add in.