PHO
When I was pregnant with my first child and working in Manhattan, soup was one of the only things that would make me feel better. This was one of the soups that I would frequently get at a couple of hole in the wall places in the city. Luckily I have been able to recreate this dish at home and it is marvelous.
Makes about 4 servings
Broth
8 cups of chicken stock
4 teaspoons of fish sauce
1 teaspoon of ground ginger
Additions
1 box of rice noodles
1 large chicken breast (bone in)
1 bunch of cilantro (stems removed)
1 jalapeno (thinly sliced including seeds)
2 small shallots (thinly sliced)
1 lime (sliced into wedges)
4 scallions (finely chopped)
Makes about 4 servings
Broth
8 cups of chicken stock
4 teaspoons of fish sauce
1 teaspoon of ground ginger
Additions
1 box of rice noodles
1 large chicken breast (bone in)
1 bunch of cilantro (stems removed)
1 jalapeno (thinly sliced including seeds)
2 small shallots (thinly sliced)
1 lime (sliced into wedges)
4 scallions (finely chopped)
Slice the scallions and remove the stems from the cilantro leaves. Rinse the cilantro and set them aside on a paper towel.
This soup has a bit of heat so if you don't like it too spicy you can remove the seeds or half of the seeds for a little heat. Slice the jalapeno thin and set it aside.
Let's prepare the shallots. Peel and slice the shallots.
Then fry them in a few tablespoons of olive oil until browned and caramelized. Set them aside on a paper towel
Slice the lime into wedges.
I am using a microplane to grate the ginger but you can also use a box grater.
Preheat your oven to 375 degrees and bake the chicken for about 25-30 minutes. I am using a bone in chicken breast to ensure the chicken won't dry out. When the chicken is finished remove the skin and the bones. Then shred the chicken and set it aside.
Rice noodles or vermicelli only takes about 3 minutes to cook in boiling water. Drain the noodles and rinse them under cold water so that they don't stick together.
Now we can make the broth which is pretty easy. I make my own chicken stock but any stock will do. Just try to get one with low sodium because the fish sauce that we are going to add to it is salted. Bring the stock up to a low simmer and add in the fresh grated ginger. Then add in the fish sauce. Let the broth simmer for a few minutes to allow the flavors to come together.
Now we can put together our Pho. Place some of the noodles into a bowl along with some of the chicken. Then ladle in enough broth to cover the noodles.
Add in some scallion, cilantro leaves, 1 or 2 slices of jalapeno and a few fried shallots.
I like to let the soup sit for a minute to let the flavors come together then I squeeze fresh lime juice on top. Absolutely amazing! Enjoy!
