Description
I love both (north and south Vietnam) iterations of Phở. And in homage to that, my recipe is an amalgamation of both styles. It’s a holiday favorite in the Phu house. Hopefully, in yours also.
Ingredients
Scale
Pho Broth
- 4 lb., Organic Chicken, Fresh
- 2 lbs., Chicken Feet or Wings
- 1 each, Yellow Onion
- 1 each, Garlic, Head
- 2 oz., Hawaiin Ginger, Fresh & Unpeeled
- 1 packet, Tumami Pho Spice Blend [or substitute [2] star anise, [1]cinnamon stick, [½] tsp fennel seeds [¼ ] tsp cloves]
- 2 tbsp, Organic Sugar
- 2 tbsp, Kosher Salt
- 4 tbsp, Son Fish Sauce
- 2 quarts, Water
- 6 quarts, Chicken Stock
Pho Noodles
- 14 oz. Pack,Three Ladies Dried Pho Noodles
- Ginger Scallion Sauce
- 2 bunches, Scallions
- 2 tbsp, Hawaiin Ginger, minced
- ½ tsp, Son Fish Sauce
- ¼ tsp, Rice VInegar
- 3 tbsp, Avocado Oil
- ⅛ tsp, Kosher Salt
- 1 tsp, Angkor Lemongrass Paste [or substitute 2 tsp fresh lemongrass]
Garnishes
- 16 oz., Bean Sprouts
- 2 bunches, Scallions
Instructions
Cook Noodles
- Soak the dried rice noodles in hot tap water for 10 minutes. They will soften just a bit, and become more opaque. Drain the noodles.
- Simultaneously. bring a separate pot of water to a boil.
- Bring 2 quarts of water to boil
- Add noodles, stir occasionally to prevent sticking and burning
- Cook until the noodles are done (2-3 minutes)
- Once the noodles are done, drain the noodles into a food colander and rinse them thoroughly with cold water until the water runs clear.
Carve the Chicken
- To prepare the parboiled chicken, you will need to carve it. Please see [this YouTube] tutorial on how to carve your chicken (start at 1:47 mark)
Make the Ginger Scallion Sauce
- Slice 2 bunches of scallion
- Mince 2 tbsp worth of Hawaiin Ginger, peeled
- In a small saucepan, preheat the pan with 3 tbsp of avocado oil on low heat for 30 seconds
- Add minced ginger to the saucepan and cook for 30 seconds
- Add sliced scallions to the saucepan and cook for 1 minute
- Take the saucepan off heat
- Add ½ tsp fish sauce
- Add ¼ tsp rice vinegar
- Add a soft pinch of kosher salt
- Add 1 tsp of lemongrass paste [ or 2 tsp of fresh lemongrass minced]
- Mix thoroughly before serving
Prepare the Garnishes
- Slice 2 bunches of scallion
- Rinse and clean 16 oz. of mung bean sprouts- to get them crispy, soak them in cold water for 5 minutes prior to serving
- Cilantro is kept whole
Assembly
- In a large soup bowl, first, start with your pho noodles to a bowl
- Garnish with parboiled chicken parts
- Ladle boiling broth into the bowl.
- Garnish bean sprouts, cilantro, and scallion
- Garnish chicken parts with ginger-scallion sauce or serve on the side.