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| Pho - Vietnamese Rice Noodle Soup |
Ingredients:
1 whole chicken
1 - 1/2 lbs ox tail (optional)
1 T olive oil
1/4 cup fish sauce
1/4 cup Vietnamese pho flavoring paste
2 med-lg onion
1 T olive oil
1/4 cup fish sauce
1/4 cup Vietnamese pho flavoring paste
2 med-lg onion
1 bag of pho rice noodles
4 scallions
4 scallions
4 cups bean sprouts
16-20 sprigs of thai basil (optional)
16-20 sprigs of purple basil (optional)
8-10 sprigs of mint and/or asian mint (optional)
8-10 sprigs of cilantro (optional)
2-4 thai chili peppers (jalapeno can be supplemented)
2 limes
hoison sauce
srirachi sauce
Directions:
Rinse the chicken with water. Remove the insides of the chicken. Place chicken in deep soup pan. Sear with Olive oil. Remove chicken, add ox tail into pan and sear on all sides. Add chicken back into pot with ox tail. Add enough water to cover the chicken and ox tails. Cut one onion into patty rings, add to pot. Add 1/2 the amount of fish sauce and the Vietnamese flavoring paste. Reserve the remaining fish sauce for later. Cover and bring to a boil. Reduce heat to a simmer and cook for 15-25 minutes (depending on the size of chicken). Once your chicken is completely cooked thru, remove chicken, set aside to cool.
Remove chicken from the bone and shred into large pieces. Refrigerate chicken pieces. Add large pieces of bone back into simmering pot with ox tails. Add remaining fish sauce. Simmer for a minimum of 30 minutes and up to 2 hrs. Remove from heat. Remove ox tail and refrigerate. Remove and toss bones and onions from pot. Let pot cool. Skim fat and impurities off top layer. Repeat as necessary, until soup runs clear. I suggest using a fine sieve to remove additional small particles.
Rinse the chicken with water. Remove the insides of the chicken. Place chicken in deep soup pan. Sear with Olive oil. Remove chicken, add ox tail into pan and sear on all sides. Add chicken back into pot with ox tail. Add enough water to cover the chicken and ox tails. Cut one onion into patty rings, add to pot. Add 1/2 the amount of fish sauce and the Vietnamese flavoring paste. Reserve the remaining fish sauce for later. Cover and bring to a boil. Reduce heat to a simmer and cook for 15-25 minutes (depending on the size of chicken). Once your chicken is completely cooked thru, remove chicken, set aside to cool.
Remove chicken from the bone and shred into large pieces. Refrigerate chicken pieces. Add large pieces of bone back into simmering pot with ox tails. Add remaining fish sauce. Simmer for a minimum of 30 minutes and up to 2 hrs. Remove from heat. Remove ox tail and refrigerate. Remove and toss bones and onions from pot. Let pot cool. Skim fat and impurities off top layer. Repeat as necessary, until soup runs clear. I suggest using a fine sieve to remove additional small particles.
Fill a large pot with water. Bring water to a boil. Add Rice noodles, bring pot back up to a boil. Cook for approximately 5 minutes, or until noodles are el dente (slightly undercooked). Strain noodles in a colander. Rinse noodles under cool water to remove any excess starch on the noodle, thus preventing the noodles from sticking to each other. Place a handful (about 1 cup - 1 1/2 cups for each serving) of noodles in a serving bowl.
Bring soup base up to a boil.
Cut half moon onion slices, dice thai chili pepper, finely chop scallions, and cut limes into 6 wedges each, set aside. Place bean sprouts, shredded pieces of chicken/ox tail meat, onion, thai chili pepper, scallions and herbs on top of noodles. Use as little or as much herbs as you desire. Add boiling soup base to noodle bowl.
Pho - is complemented with condiments such as, hoison sauce, srirachi sauce, lime wedges and thai chili peppers.
Serves 8
