The broth for this pho simmers for an hour and a half from a whole chicken, onion and ginger charred over the flame, and toasted spices. The chicken is thinly sliced over the noodles, and slices of raw red onion and cilantro add bite and freshness.
Place the onion and ginger, cut side down, in a very hot dry skillet for 5–6 minutes, until they are charred in spots.
StoveFrying pan
2
Toast the star anise, cinnamon stick, coriander seeds and cloves in a dry skillet over medium heat 2 minutes, stirring, until fragrant. Tie them up in cheesecloth.
⚙ Dry-Pan ToastingStoveFrying panCheesecloth
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
3
Put the chicken in a large pot, cover with the stock and bring to a boil. Skim off the scum for 10 minutes, until the liquid is clear.
StoveLarge pot
4
Add the onion and ginger, the spice bundle and the fish sauce, sugar and salt.
5
Turn down the heat and simmer 25 minutes, until the chicken is cooked. Remove the chicken, separate the breast and thigh meat from the carcass and keep it covered. Return the carcass to the pot and cook another 1 hour.
⚙ SimmeringStoveLarge potKnifeCutting board
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6
Strain the stock and return it to the pot, over the heat.
Fine sieveStove
7
Thinly slice the chicken meat.
KnifeCutting board
8
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
9
Drain.
Colander
10
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
11
Arrange the chicken on top.
12
Sprinkle the red onion, green onion, cilantro and chili pepper on top.
13
Serve with the lemon.
675calories
38 gprotein
65 gcarbs
27 gfat
● protein 23%● carbs 40%● fat 37%
Per serving (941 g), of 6 servings
To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Large pot· Also works: Pot (Cook in two batches)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
🧻 Consumables: Cheesecloth
By the steps, as the recipe is built now: another version or addition can change the list.
