This recipe is from Diem Nguyen the the owner of Litibu Collective. Diem is a friend of World Spice and we're thankful she shared her Mom's recipe for one of our favorite chicken soups. �
"You may have had ph� b� (beef pho), but have you tried ph� g�? Ph� b� is a long process requiring simmering for hours, ideally overnight..Here we share how to make a less time-intensive version of ph� g� (Chicken) and the techniques required for any ph�. "
-Diem Nguyen�
-Diem Nguyen�
Litibu Collective Chicken Pho
Jamie Aragonez
Category
Soups
This recipe is from Diem Nguyen the the owner of Litibu Collective. Diem is a friend of World Spice and we're thankful she shared her Mom's recipe for one of our favorite chicken soups. �
"You may have had ph� b� (beef pho), but have you tried ph� g�? Ph� b� is a long process requiring simmering for hours, ideally overnight..Here we share how to make a less time-intensive version of ph� g� (Chicken) and the techniques required for any ph�. "
-Diem Nguyen�
-Diem Nguyen�
Ingredients
- For the Broth:
- 4 cups chicken broth
- 8 cups water
- 1/3 stick (qu�)
- 1/3 teaspoon (h�t ng�)�
- 1/2 teaspoon (h�t ti�u h�i) �
- 1/2 teaspoon (inh h��ng)
- 1 (hoa h�i)
- 2 inch ginger, thinly sliced lengthwise
- 1/2 shallot, sliced�
- 1 yellow onion, cut in half
- 1 stalk lemongrass, cut into thirds and bruised
- 2-1/2 lbs chicken thighs (substitute wings, drumsticks)
- 1 tablespoon �
- 1-1/2 tbsp rock sugar or sugar
- 14 oz pho noodles (b�nh ph�)
- 1 lb white daikon, peeled and chopped to 1 inch crosswise (substitute Fuji apple, peeled and quartered)
- 1 carrot stick, peeled and chopped to 2 inches crosswise
- 1 tbsp fish sauce (n��c m�m)
- For the Garnish & Sauce:
- 9 sprigs of Thai basil
- 1 lb of bean sprouts (optional to dip bean sprouts into the simmered broth to eat them a little cooked)
- 12 sprigs of cilantro�
- 1 jalapeno, sliced
- 1 lime, wedged
- 6 green onions�
- 1/2 onion, thinly sliced
- Ground �
- Hoisin (t��ng en)
- Sriracha (t��ng �t Sriracha)
Directions
- In a stock pot using a lid, bring chicken broth and water to a boil on high heat.
In a small frying pan on medium heat- add cinnamon, coriander, fennel seeds, cloves, star anise, ginger, and shallot until fragrant and golden for about 3-4 minutes. Remove and put in a spice bag. Add 2 onion halves onto the pan until lightly golden on the flat side about 2 minutes. Remove from heat.�
When the stock pot boils, turn to medium heat so the broth is simmering. Place in the spice bag, the 2 onion halves, and lemongrass. Add the salt, sugar, and chicken. Let simmer for 15 minutes and occasionally skim the surface to remove scum. While waiting, bring a separate pot of water to a boil to cook the pho noodles, cook for about 4 minutes, remove and drain the water.
Remove and discard the spice bag, onion, and lemongrass. Add the daikon and carrot for 5 minutes. Make sure the chicken is cooked. Turn off the heat. Taste the broth, add fish sauce to your liking.
Remove chicken from the broth to cool then tear it into bite-size pieces, leaving chicken pieces to the side and not back in the stock pot. While waiting for the chicken to cool- prepare a garnish plate with Thai basil, bean sprouts, cilantro, jalapeno, lime, green onion, and onion.�
Fill each bowl with pho noodles, broth, and chicken. This is where the personalization part takes place! Add any of the garnishes, black pepper, hoisin sauce, and Sriracha to your chicken pho bowl to your liking. Or on a dipping plate, combine hoisin sauce and Sriracha to dip the chicken.�
Share! - add cinnamon, coriander, fennel seeds, cloves, star anise, ginger, and shallot until fragrant and golden for about 3-4 minutes. Remove and put in a spice bag. Add 2 onion halves onto the pan until lightly golden on the flat side about 2 minutes. Remove from heat.�
