A Bowl of Delicious Homemade Pho
The hardest thing about pho (fuh) is the pronunciation. Most Americans pronounce it "foh" or simply call it Vietnamese soup. It's relatively an easy soup to make except it takes time. Most pho uses a beef stock, but for my pho, I made it with chicken stock since my wife prefers the chicken soup over the beef.
It took me about four hours from start to finish. Let me tell you though, it is one pho you'll always remember. Enjoy.
Ingredients for Broth:
8 to 10 Cups of Chicken Stock
2 Cinnamon Sticks
2 Whole Cloves
2 Star Anise
1/2 Cup Ginger
1 Medium Onion
Ingredients for the pho:
1/2 pound of banh pho (rice noodles)
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
3 Cups bean Sprouts
1 Cup Green Onions
1 Cup Thai Basil, Cilantro or Mint
1/4 Cup Freshly Squeezed Lime Juice, Key Lime or Calamansi
2 Jalapenos or Thai Red Chiles Cut Diagonally
Cooked Shredded Chciken (from stock)
First, make your basic chicken stock using a whole chicken with thyme, celery, carrots, onions, bay leaves, salt and pepper. Strain.
Make the broth by boiling the stock with cinnamon, cloves, star anise. In the meantime, char the onions and ginger. Add the charred onions and ginger to the broth. Cook on low-medium heat for 1 1/2 to 2 hours. Strain.
When ready to serve, heat the broth and add the fish sauce, sugar, salt to taste. Arrange bowls for your guests and portion the noodles, chicken, jalapeno, cilantro, sprouts, green onions, fresh limes. Top with the broth.