Pho has to be my favorite asian noodle soup. Though the soup may appear clear and light, it is very flavorful. It is also a very healthy dish. You’ll find that it is herbal, spicy and has a hint of smokeyness.
What’s in it:
- Chicken w/ bone
- Shrimp (cooked)
- Rice noodles (cooked)
- Bean sprouts
- Thai basil leaves
- Cilantro, 1 bunch (sliced)
- Scallions, 1 bunch (sliced)
- Onion, 1 cut in half (char)
- Ginger, 1 (char)
- Star anise, 2-3 pcs (toast)
- Cardamom pods, 1-2 pcs (toast)
- Cinnamon stick, 1 stick (toast)
- Cloves, 4-5 pcs (toast)
- Fish sauce, 3 Tbsp
- Salt, 1 Tbsp
- Water, 1 1/2 L
- Red chilli pepper, 1 sliced
- Sriracha, 1 Tbsp
- Hoisin sauce, 1 Tbsp
Boil chicken to make a broth. Once it is cooked, remove from the pot and set aside. Strain any foam from the broth. Lower the heat and add the onion, ginger, star anice, cardamom pods, cinnamon stick, and cloves. Strain spices after 10-15 minutes. Season with fish sauce and salt. Do not let it boil but let only little bubbles appear. Kill the heat and prepare serving dishes.
All garnishes include bean sprouts, thai basil, cilantro, scallions, and chili. Serve sauces in a separate serving dish. Portion noodles, add meat of your choice, broth, garnishes, and some sauce.
