Chicken Pho

Recently we went to a restaurant and tried Chicken-Pho which we liked a lot. I tried to make it and it turned out pretty good. I did refer a Vietnamese cook book for some help, because i wanted it to be made from scratch. You can also use the chicken broth form store. hope you try it too and let me how was it.

Broth
Yellow onions 1, unpeeled
Ginger 4-inch , unpeeled
Chicken, 1/2 , fat and tail removed
water 6 to 8 cups
Salt 1 1/2 tbs(as required)
Fish sauce 2 tbs
rock sugar 1-inch chunk (kalkandam)
coriander seeds 2 tbs , Roasted
cloves 2
cilantro 1 bunch

Make the broth
1. Place the onions and ginger on a grill on a medium-hot burner of an Gas stove. Let the skin burn (if you?re working indoors, turn on the exhaust fan and open a window), rotate onion and ginger occasionally

After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. You do not have to blacken the entire surface and let cool.

Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened part. Use the edge of a teaspoon to remove the ginger skin. Halve the ginger lengthwise. Set the onions and ginger aside.

3. Rinse the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts.

4. Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1 to 2inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.

5. To achieve a clear broth, you must first parboil and rinse the chicken parts.

6. Put them in a large pot and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into a clean sink , and then rinse the parts with water to wash off any clinging residue. Quickly scrub the pot clean and return the chicken parts to the pot. Put the chicken in, breast side up.

6. Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use large, shallow spoon to scoop off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.

At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch, transfer it to a large bowl.
Wash the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough . Meanwhile, keep the broth at simmer.

7. Remove each breast half and the whole legs (This can be used to make something else later)

8. Return the leftover to the stockpot and adjust the heat to simmer the broth gently for another 1 1/2 hours. do not hard boil, or it'll turn cloudy.



9. Remove all the solids and fat from the top of the broth . (To make this task easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. (or any Indian spices if you want to add to it)


1 1/2 pounds small flat rice noodles
Cooked chicken, (i used the one which i used for broth)
Yellow onion 1 sliced paper-thin, soaked in cold water for 1/2 hr. and drained
Scallions 3, green part only, thinly sliced
cilantro 1/3 cup( leafy tops only)
Black pepper as required

Garnishes

1 1/2 cups bean sprouts
6 to 8 fresh cilantro leaves
2 or 3 Thai chili, thinly sliced
6 or 8 tbs limes juice


Assemble the bowls
10. Cook noodles( i used flat noodle, at the end i simmered and added the sprout to it so its slightly cooked)

11. Cut the cooked chicken into slices about 1/4 inch thick. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.

12. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls.

To Serve
1 1/2 cups broth into each bowl and chicken, yellow onion, scallions, cilantro, and pepper. Serve immediately with the garnishes or Arrange the garnishes on a plate and put on the table.