Chicken Pho
Posted January 7, 2007 – 8:51 pm in: Asian, Soup
Ingredients:
- 2 unpeeled yellow onions, quartered
- Three 1/2-inch-thick slices of fresh ginger, smashed
- 4 quarts cold water
- 3 pounds chicken bones or chicken wings
- One 3 1/2-pound chicken, quartered
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 cup Asian fish sauce
- 1 pound dried rice noodles
- 1 scallion, thinly sliced
- 1 pound mung bean sprouts
- 1/2 cup torn basil leaves
- 2 limes, cut into wedges
- 2 jalapeños, thinly sliced
- Asian chili-garlic sauce and hoisin sauce, for serving
Directions:
- Preheat the oven to 400°. Put the onions and ginger on a baking
sheet and roast for 30 minutes, or until softened and lightly browned. - Fill a large stockpot with the water and bring to a boil. Add the
roasted vegetables and the chicken bones, quartered chicken, salt and sugar
and bring to a boil. Lower the heat to moderate and simmer until the chicken
is cooked, about 30 minutes. - Using tongs, transfer the quartered chicken to a plate and let cool
slightly. Remove the meat from the bones and refrigerate. Return the skin
and bones to the stockpot and simmer for 2 hours longer. Strain the chicken
broth into a large soup pot and cook over high heat until reduced to 12
cups, about 15 minutes. Stir in the fish sauce. - In a large bowl of warm water, soak the noodles until pliable,
about 20 minutes. - Bring a large saucepan of salted water to a boil. Drain the
noodles, then add them to the saucepan and boil over high heat until tender,
about 3 minutes. Drain well. Transfer the noodles to 6 large bowls and
sprinkle with the scallion. Add the reserved chicken to the broth and simmer
until heated through. Ladle the broth and chicken over the noodles. Serve
with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce and
hoisin sauce.