Homemade Chicken Pho (bastardized version)
1- Costco Rotisserie Chicken, shredded meat, put meat and carcass in large stock pot.
Toss in,
1 small white onion and 1 thumb sized knob of ginger, both charred a bit on the gas range.
5 cloves of garlic, peeled
4c Chicken stock
4c Vegetable stock
6c water
2T salt
Bring to a boil and then lower heat to a slow simmer, cover and let simmer for the afternoon.
In a cheeseclothe sachet put, 1 black Cardamon pod, 4 Cloves, 3 Star Anise, 1/2 stick cinnamon, 2t Coriander seed and 1/2t Fennel seed. Add this to the stock during the last 45-30 minutes of simmering the stock. Remove before serving.
Now prep an assortment of fresh herbs and other tasty items to top your bowl with, e.g. Thai basil, Cilantro, lime wedges, chopped green onion, bean sprouts, bell pepper, fresh chopped chiles and chile sauces.
In the last 10 +/- minutes of the cook I like to start tasting, and start adding whatever I think is needed to suite my or my guests tastes. More spices as noted above, usually salt till the flavor "POPS!" and for some Umami flavor I like to add some Fish sauce.
Prepare another large stockpot of water for noodles, I like to use a Vietnamese brand of Udon noodles.
When the noodles are ready have those big, deep bowls ready to go.
Noodles Up! Broth and Meat! Toppings!
EAT!
1- Costco Rotisserie Chicken, shredded meat, put meat and carcass in large stock pot.
Toss in,
1 small white onion and 1 thumb sized knob of ginger, both charred a bit on the gas range.
5 cloves of garlic, peeled
4c Chicken stock
4c Vegetable stock
6c water
2T salt
Bring to a boil and then lower heat to a slow simmer, cover and let simmer for the afternoon.
In a cheeseclothe sachet put, 1 black Cardamon pod, 4 Cloves, 3 Star Anise, 1/2 stick cinnamon, 2t Coriander seed and 1/2t Fennel seed. Add this to the stock during the last 45-30 minutes of simmering the stock. Remove before serving.
Now prep an assortment of fresh herbs and other tasty items to top your bowl with, e.g. Thai basil, Cilantro, lime wedges, chopped green onion, bean sprouts, bell pepper, fresh chopped chiles and chile sauces.
In the last 10 +/- minutes of the cook I like to start tasting, and start adding whatever I think is needed to suite my or my guests tastes. More spices as noted above, usually salt till the flavor "POPS!" and for some Umami flavor I like to add some Fish sauce.
Prepare another large stockpot of water for noodles, I like to use a Vietnamese brand of Udon noodles.
When the noodles are ready have those big, deep bowls ready to go.
Noodles Up! Broth and Meat! Toppings!
EAT!
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