A daunting dish made simple
My first time making pho, I was pretty nervous that I would mess it up. However using this recipe, it tasted amazing and pretty easy to make. Using a rotisserie chicken, removes a couple steps in regards to meat prep, and allows you to get all the bones needed to create a flavorful broth.
Feel free to add in other bones or meat to the broth, I used some frozen porkchop bones I had leftover, and I think it made the broth even more rich. Some of the toppings can be removed to make the dish more wallet friendly.
Ingredients:
Broth:
- 1 Rotisere Chicken (plus any other spare bones/trimmings you have)
- 1 Large or 2 Medium onions cut in half,
- 4 Shallots peeled
- Fresh ginger sliced in half .5 – 1.5 lbs
- One large Diakon roughly chopped
- 4 -6 Cups Chicken broth
- 2-4 Cups Water (Can swap out more chicken broth for less water)
- 1 Rock sugar or 1-2 tablespoons sugar
- Pho Spice Packet (Oldman Que Huong brand)
- 1-2 Tablespoons Chicken Bouilon
- 4-5 Cups additional water for after broth is made
- 1-3 Tablespoons Fish Sauce
- Salt
Toppings:
- Bahn Pho Tuo’i rice noodles 16 oz, buy two for people who like more noodles than broth
- Green onion
- Cillantro
- Bean Sprouts
- Thai Basil
- Jalapenos (exclude if you cannot handle heat)
- Lime
- Hoisin Sauce
- Siracha
- Thinly Sliced Onions
Instructions:
Broth:
- Start by shredding chicken meat off rotisserie and make sure to hold on to the skin, carcass, bones, and juices from the bag, set shredded meat in fridge
- Preheat oven to 400°F, put halved Onion, peeled shallots, and ginger onto a baking sheet
- Roast in oven until it starts to turn brown/black, about 15 mins you are looking for a light char
- In a large stockpot add daikon, 4-6 cups chicken broth, 2-4 cups water, all leftover chicken trimming, carcass, and juice, and 1 rock sugar
- When the oven veggies have a nice char on them, remove from the oven and add to stock pot, turn off oven
- Bring stockpot to a boil, then reduce to simmer and cook for 1 hour, stir and skim off white foam occasionally
- Add spice packet to a medium-hot pan, and toast for about 3 mins until aromatic
- Remove from heat, add toasted spices to spice bag and tie tightly
- Add spice bag to broth after initial hour of simmering, allow to simmer another hour
- Rinse and chop jalapenos, cilantro, green onion, and onion, wash bean sprouts and thai basil
- Filter all broth and remove solids, keep spice pack and daikon
- Add as much water as you want (i use 4-5 cups), season with 1-2 tablespoons chicken bouillon, 1-3 tablespoons fish sauce, and salt all to taste, add spice pack back in
- Cook noodles (very quick cook time), Allow to simmer another 5 mins
- Remove spice pack
Serve:
- Place noodles into bowl, followed by broth, add in some daikon if desired
- Add in shredded chicken
- Serve with green onion, cilantro, bean sprouts, thai basil, sliced onion, and lime
- Add hoisin sauce and sriracha to taste
- Dig in and enjoy