 |
| |
 |
|
|
|
|
| |
 |
|
| |
Home Page
»
Dishes
»
Poultry
|
|
| |
|
|
| |
Hanoi Chicken Soup: Pho Bo (Vietnam) |
|
| |
Convert to US/English units
Hanoi Chicken Soup: Pho Bo (Vietnam) - print recipe
|
|
| |
 |
|
| |
|
| Yield: |
| 8 |
| Ingredients: |
| |
|
1.5 kg
|
skinless chicken |
|
120 g
|
ginger |
|
1 tsp
|
white peppercorns or assorted |
|
0.5 kg
|
rice noodles, one pkg. |
|
4 cup
|
water |
|
4 cup
|
chicken broth, skimmed of fat * see note |
| CONDIMENTS |
|
|
sliced onions |
|
|
mint sprigs |
|
|
fresh cilantro leaves |
|
|
sliced green onions |
|
|
mung bean sprouts |
|
|
chopped small red chilies |
|
|
lime wedges for the juice |
|
|
thinly sliced lime |
|
|
cilantro |
|
| Method: |
GOAL: Traditionally, this is chicken noodle soup. The diner adds the vegetables. Each person gets a bowl - "pho" - with noodles and chicken and a cup of steaming ginger-flavored broth. The diner then chooses what goes into his/her own bowl from platters of raw, crisp vegetables; fresh herbs and spices.
PREP (15 mins)
*RINSE the chicken and pat dry with paper towels. Remove the chicken skin.
*HEAT the grill or broiler. Skewer the pieces of ginger and cook, turning frequently, until charred on all sides. Rinse under running water and rub to remove loose skin. Mince one piece of ginger; place in a small (1 cup) bowl and set aside.
COOK CHICKEN (75 mins)
*Place the other piece of ginger, the chicken and peppercorns in a large stockpot. Add water and chicken stock, cover and bring to a boil. Reduce heat and skim off fat as it appears. Simmer until the juices run clear when the chicken is tested with a skewer (about 1 hour). Transfer the chicken to a plate and leave to cool.
STEEP MINCED GINGER: While stock is still hot, remove 1/2 cup and pour it through a strainer over the minced ginger. Let the ginger steep for 20 minutes or more to develop its flavor.
*TIP: While the chicken cools, prepare vegetable, lime, herb and spice accompaniments.
REMOVE chicken from bones; discard skin, fat and bones. Shred chicken meat; keep warm.
Bring a large saucepan of water to boil to cook the noodles. Add half the noodles and cook until just tender about 2 minutes. Remove the noodles, drain well and set aside. Cook the remaining noodles in the same manner.
Using a new pot, STRAIN chicken stock into the pot and skim fat. Return to a full boil; immediately add the ginger-broth and turn off the heat.
SERVE IMMEDIATELY. Place a portion of noodles, then chicken into a bowl; add 1 cup of the steaming broth. Place bowl on a plate. Serve with the array of condiments. The plate might be used to store choices or placed directly in the bowl.
INTRO: Pho means "your own bowl" Diners get their own bowl of soup and choose their accompaniments from selection of crisp fresh vegetables and herbs. -REF Stewart, Tabori and Chang's THE WORLD'S FINEST: PASTA AND I like the flavor of white and dark meat in this broth and would not substitute skinless boneless chicken breasts. Key word: skim. The broth should not be clouded by fat. Fresh ginger is essential - a tonic.
Restaurant serves it with a red chile paste and pieces of red bell pepper for color. Squeeze a little lime or orange juice in the chile paste.
NOTES : Amazing how this seems like a lot of work for "fast food"
|
|
| Rating: 0 |
Hits: 117 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
|
|
|
|
