© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: mpau0516
Traditionally, this meal-in-a-bowl noodle soup is made with beef, but the Vietnamese have also perfected a lighter version using chicken. This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam. This recipe I made for my son, who will be in Vietnam teaching English to college students for a while.
For the Broth:
10 cups chicken stock
1 fresh chicken, about 4 to 5 pounds
1 stick cinnamon
4 spring onions, cut into lengths
1 inch fresh ginger root, peeled and bruised
2 teaspoon sugar
1 teaspoon salt
2 tablespoons fish sauce
Prepare the broth first by bringing the chicken stock, chicken, cinnamon, spring onions, ginger, sugar, and salt to a boil over high heat in a stock pot. Reduce heat to low and simmer for 45 minutes, skimming off the foam and fat that floats to the surface. Stir in the fish sauce and remove from heat. Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat.
For the Noodles:
10 ounce dried rice stick noodles
4 cups bean sprouts, seed and tails removed, blanched until cooked
1 onion thinly sliced
1 bunch cilantro leaves, sliced
1 bunch basil leaves
2 limes, cut into sections, to serve
2 finger length chiles, seeds removed, sliced, and placed in a dipping bowl with soy sauce
Bring a pot of water to a boil over medium high heat. Add the dried noodles and blanch until soft, about 5 minutes. Remove and rinse with cold water, then drain.
When the chicken is cool enough to handle, shred the meat along the grain into thin strips.
Place the noodles into Pho bowls (about the size of a fruit dish), and top with bean sprouts, shredded chicken and onion slices. Pour the hot Broth into each bowl, sprinle with pepper and garnish with cilantro and basil leaves. Serve hot with the lime and bowls of chillies and soy sauce on the side.