|Chicken Stock||2 quarts|
|Jalapeno Pepper||1, thinly sliced|
|Chicken Thighs||4, with bone|
|Ginger (Fresh)||60 grams|
|Rice Noodles||Cooked according to package|
|Coriander||1 tea. powder|
|Fish Sauce||2 teaspoons|
|Hoisin Sauce||3 teaspoons|
|Green Onion||1, thinly sliced|
|Bean Sprouts||1 cup|
|Thai Basil||2 leaves|
|Cilantro Leaves||1 tbsp.|
This is a simplified way of making pho, a traditional Vietnamese noodle soup.
To begin, pour chicken stock and water into a large pot. Add salt and sugar.
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 the edges are slightly charred. Stir frequently, about 5 minutes.
Add in star anise, cinnamon stick, keep mixing until fragrant, about 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.
Stir in hoisin, fish sauce, sriracha.
Simmer on low for 1 hour.
Once ready to eat, take out the herb cloth, increase the flame to make sure the broth is very hot, and 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.
Assemble the Pho bowl:
Place noodles, chicken, beansprouts into bowl.
Pour in hot broth. Top with Thai basil leaves and 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.