I’ve never considered “sharing my recipes on a blog. Mostly because it is a lot of work, especially if you cook without measurements like I do. Its a dash of this, handful of that, or I am using a 1/4c just to use for a scoop… maybe 3/4 ish cups… so it can be hard to translate it to measured directions.
If I get a ton of questions about a specific recipes on Instagram, I’ll try and do my best to share my “rendition” of a recipe that I have found. Disclaimer, I know that a lot of food blogs will share extra information to making it vegan/vegetarian/gluten free etc…I will not be. While I love food and want to inspire people to get back in love with making real foods, you’ll have to go that extra mile to substitute/change my recipes to fit your dietary restrictions and even your own taste preference!
I found my recipe initially from Yes, More Please off of Pinterest, I wish I could say that my mom handed me down some family recipe with a special additive of sorts… but she didn’t. Although, she did teach me about Pho in a sense. She makes her own kind of morning broth whenever she collected enough chicken bones/ had rotisserie chicken the night before. She’d remove all of the meat and set it aside, then boils the bones and whatever “need to go veggies” in the fridge and create her morning broth. I remember her using romaine lettuce, cucumbers and radishes… and remember thinking it was such a distinct flavor.
Heres how I do it!
Making the Broth:
Over and open flame or in an oven on Hi broil, scorch
1 medium yellow onion (halved)
1-2 fresh ginger thumbs (halved)
While those are burning (yes char the shit out of them, it brings flavor!) add
1 whole chicken 3.5-4 lbs. (2-2.5 Kg)
2-3 lbs. extra chicken parts
Cover with enough water to cover your whole chicken by 2-3 inches of water and bring to boil. Add burned onion and ginger into broth.
While that boils, keep skimming off the foam that collects on top, do this for about 20 mins. To kill that time move to toasting your spices (put larger spices in pan first then add smaller/finer ones) and measuring out your remaining ingredients:
2 sticks Saigon cinnamon
5-7 star anise (around 30-35 picks)
10-12 cardamom pods
1 tablespoon Coriander seeds
½ teaspoon whole black pepper
2 tablespoons turbinado sugar
1/4-1/2 cup fish sauce
1-1/2 tablespoons sea salt
When the spices become super aromatic, remove from pan and add to cheesecloth, set aside. Chicken should be mostly cooked, so pull the whole chicken out and when you can remove as much meat from the carcass. Add the carcass back to the stock, bring up to boil and shred the chicken meat. Set aside to add back in later. Now Add your cheesecloth with spices and the “remaining ingredients (sugar, fish sauce, salt)
Simmer your stock with the bones, spices and veggies for 20-30 mins, Begin cutting/preparing your final ingredients (below) for your bowls.
Strain the broth through a fine mesh sieve, discard the solids. Use a ladle to skim the broth if it has to much extra fat.
In the last 10 mins you’ll want to add the chicken meat (shredded), this will finish cooking the chicken if it was fully cooked when you pulled it out and stripped it in the beginning.
For the Bowls:
1–2 pounds of small flat rice noodles (bánh phở) (boil some water and soak them in the water to ‘cook’ them)
1/2 a yellow onion, sliced paper-thin or 1 shallot thinly sliced.
4 to 6 scallions, thinly chopped including the greens
1/3 cup chopped fresh cilantro, leafy tops only
Wonderful Extra Garnishes (these bring in additional layers of flavor):
4 cups soy bean sprouts
10 – 12 sprigs mint
10 – 12 sprigs Thai basil (if is not in season you can use regular)
12 – 15 fresh culantro/cilantro leaves
2 – 3 Thai, serrano or jalapeño chiles, thinly sliced
2 – 3 limes, cut into wedges
“Rooster sauce”- Sriracha
Here’s your asian chicken soup… enjoy!