|Chicken Stock||2 quarts|
|Jalapeno Pepper||1, thinly sliced|
|Chicken Thighs||4-6, with bone|
|Ginger (Fresh)||60 grams|
|Rice Noodles||Cooked according to package|
|Coriander Seeds||1 teaspoon|
|Hoisin Sauce||3 teaspoons|
|Fish Sauce||2 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.
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.