Vietnamese Pho (Chicken/Noodle Soup)
Authentic Vietnamese pho with a long-simmered ginger-and-scallion chicken broth, rice noodles, and a full array of fresh garnishes.
Ingredients
- 2 whole chicken
- 1 cup ginger, sliced
- 2 scallions, chopped
- 1 onion, chopped
- 1 carrot, chopped
- Few cilantro leaves
- Rice sticks, 1 lb
- Nuoc maum sauce
- 1 ginger root
- Hot chiles
- Fresh Basil
- 1 white onion
- Fresh cilantro
- Bean Sprouts (mung)
- Cucumber
- Lemons or limes
- Vinegar
- Garlic, 4 cloves, minced
Instructions
- 1
Slowly cook whole chicken with ginger, scallions, onion, carrot, few cilantro leaves in water until reduced by half over 2 days
- 2
Save worthwhile meat from chicken
- 3
Strain broth through strainer or sieve and chill to facilitate fat removal the next day
- 4
Cook noodles for 2-2.5 minutes in broth
- 5
In big bowls, serve noodles & broth
- 6
Garnish with sprouts, basil, cucumber (julienne), lemon/lime, cilantro, shredded cooked chicken from broth, vinegar-soaked raw onion rounds
- 7
Each diner adds as much or as little of the following sauce: 1/4 cup nuoc maum sauce, 1 cup water, 2 tbsp lemon/lime juice or vinegar, 1/4 tsp sugar (usually not added), 2 tbsp minced ginger, 1-10 ground hot chiles, 2-4 cloves minced garlic