This one’s for Beena. My quick version of chicken phở isn’t by any means authentic but it has a very clean flavour that I happen to like, and can be prepared in about an hour. I like my phở with minimal condiments, though chilis are an absolute essential! This makes about 4 servings as a main, with some chicken left over.
Ingredients
For the broth:
1 whole chicken, 4-5 lbs. (organic, free range preferred for better flavour)
1 stalk lemongrass, cut into 4-in lengths
1 whole medium onion
3-in length of ginger, cut in half lengthwise
Salt to taste
2 whole star anise *
1 tsp black or Szechuan peppercorns *
4-5 whole cloves *
1/2 stick cinnamon *
(*Note, it’s OK to substitute Chinese Five Spice, which includes fennel as the fifth spice — I add 1 tsp to start and check for flavour later, adding incremental 1/2 tsp if needed)
Putting it all together – amount depends on your preference:
1 lb. flat rice stick noodle
Green onions thinly chopped
Cilantro chopped
Chilis (whole or crushed if using Thai chilis, sliced for larger jalapenos)
Thinly sliced onions
Whole mint or Thai basil leaves
Bean sprouts
Lime wedges
Siracha, hoisin, and fish sauce optional
In a large pot, place cleaned, whole chicken in enough water to immerse it, add broth ingredients, cover, and bring to boil over medium heat. Lower heat at this point so the chicken stays tender. Turn chicken over after 30 minutes for even cooking. Skim as much fat and other bits as necessary. Chicken is ready when leg tears apart easily when pulled. Remove chicken and let cool. Lower heat on broth to a simmer, and continue to skim off anything that surfaces.
While chicken is cooling, prepare your condiments and noodles. Soak rice noodles in warm water and set aside.
When chicken is cool, put 4 cups of water in a pot to a boil (this is for the noodles). Gently tear chicken apart and shred chicken breasts and thighs. You can include whole drumsticks and wings in soup, or reserve for another meal. Remove skin if preferred.
To serve, drain noodles of warm water and re-soak quickly with boiling water. Drain and portion noodles into deep bowls, about 1 cup per person. Ladle broth over noodles — be generous — and add chicken and condiments to your preference. Myself, I like to add scallions, cilantro, chilis, and a dash of fish sauce before adding the broth.
Enjoy! (Maybe I’ll add photos later)
