Vietnamese Chicken Pho

[lvdkeyes]

Here is my recipe for chicken Pho as requested:

Quick Chicken Stock:
1kg chicken wings
2.5 liters cold water
1 small onion, cut in half
1 stalk celery, chopped
2 cloves garlic
4 sprigs thyme
1 bay leaf
3 black peppercorns
1 stalk parsley
Broth Infusion:
1.8 liters chicken stock
1 cinnamon quill
2 star anise
4cm ginger, halved
1/4 of a red chili, thinly sliced
3 pieces of coriander root
To season broth:
2 tablespoons fish sauce
3 tablespoons tamari
Juice of half a lime
Pho Vegetables:
80g fresh rice noodles
15g carrot, julienned
1/4 red capsicum, finely sliced
20g snow peas, julienned
20g bean shoots
2 fresh shitake mushrooms, thinly sliced
10g enoki mushrooms
1 spring onion, thinly sliced
Squeeze of lime juice, to serve
2 sprigs Vietnamese mint, to garnish
3 sprigs coriander, to garnish
1/4 red chili, finely sliced to garnish

Directions

For chicken stock, place all ingredients in a large saucepan, bring to the boil. Reduce heat to simmer and cook for 45 minutes. Skim the fat from the top as required. Strain stock through a fine sieve and discard solids.
For broth infusion, place ingredients in a medium saucepan. Bring to the boil, reduce heat to simmer and cook for 10 minutes. Season to taste with fish sauce, tamari and lime juice.
To serve, layer pho ingredients into a serving bowl and gently pour over 300ml of broth infusion. Garnish with lime juice, mint, coriander and chili.

[bao-bao]

Thanks for the recipe - it's one I'll try here stateside. In addition to smaller stores we have a grocery chain called 99Ranch with locations in California, Nevada, Washington and Texas that usually stocks the fresh Asian-style ingredients others don't carry.

[lvdkeyes]

I loved shopping at 99 Ranch when I lived in Palm Springs. Let me know how you like the pho.