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Tuesday, April 9, 2013

Chicken Pho

Chicken Pho? - Fa sher!
Sorry, I can't help myself.  I love talking all Valley Girl.
Oh, and by the way....it's like, pronounced "FA", not "FOE".  But that's okay, say it how ever you like, want - and if you're like, the type of person to correct other peoples' incorrect pronunciations, like, take a total chill pill!!


Nowhere else can Vietnamese soup be paired with 80's girlie pop culture.....nowhere but in mu brain, that is.  I know, right?  So totally freakin' tubular!!  So, like, totally make your own bodacious broth - to the max, or totally bag your face and like, go all stock-in-a-box.  I won't get all judgy.


However you decide, like, please don't leave out the scallions, mint, cilantro, and lime when serving...it like, makes the whole thing radically awesome.  Totally.  



Oh, and like, so don't forget the Hoisin, and Sriracha...like, I totally did.  I didn't have any Hoisin, so I went all soy sauce and sesame oil with a sprinkle of brown sugar.  


Cats don't like Pho, Duke.  Duh?  Stop staring at me like I'm a Hoser!!

Chicken Pho
makes 12 cups, 4-6 servings

The broth is best made ahead - in either a slowcooker, or on the stove top - allowed to cool completely, and skimmed of any congealed fat.  The poached chicken and rice noodles can also be made ahead for time saving purposes.  

FOR THE BROTH:
1 whole 3 pound chicken, breast meat & thigh meat removed for later
1 onion, peeled and halved
2 TBS brown sugar
2 TBS fish sauce
1 thumb-sized piece of ginger, about 3"- peeled and sliced
1 1/2 tsp Chinese 5 Spice
a handful of cilantro tied with string (makes straining easier)
10 cups of water

64 oz prepared broth
reserved breast and thigh meat
16 oz rice noodles, 1/4" wide
16 oz baby bok choy, chopped 
1 bag of fresh mung bean sprouts, about 2 cups
1 bunch scallions, chopped - green and white parts
1 cup fresh basil leaves, chopped
1 cup fresh mint leaves, chopped
1 cup fresh cilantro leaves, chopped
1 lime cut into wedges
Hoisin & Sriracha for serving

Remove breast meat and thigh meat from chicken, set aside for later use.  Put remaining chicken parts (back bones, wings, wing tips, and legs) into slowcooker or a large heavy bottomed pot.  Add onion, ginger, brown sugar, fish sauce, 5 spice, cilantro bundle, and water.  If using a slowcooker, set on low for 8-10 hours - if using stovetop method, bring to a boil, then simmer  covered at lowest setting for 6 hours.  Cool, strain through a fine sieve or cheesecloth and refrigerate overnight - skim off any congealed fat.   

In a separate pot, poach reserved chicken in a separate pan.  Shred cooked meat with two forks, set aside - store in the refrigerator, covered if making ahead.

Prepare rice noodles according to package, rinse and drain well, set aside -  store in the refrigerator, covered if making ahead.

Heat 64oz of prepared broth (8 cups) to a boil; add bok choy, cover and reduce heat to low for several minutes, until greens are tender.  Divide noodles and shredded chicken among serving bowls, top with bean sprouts.  Ladle hot broth and greens over top.

When serving, offer chopped scallions, basil, cilantro, mint lime wedges, Hoisin sauce and Sriracha.

Chopsticks and scorned cat optional.

Please visit my Link Party page to see where I have shared this post.

18 comments:

  1. Oh man, that look your cat is giving the camera is priceless!!! I have never had Pho, but have been dying to try it!! This looks so delicious! And Kim, I totally grew up in the Valley Girl era! Totally forgot about it until now!

    ReplyDelete
    Replies
    1. He gives us that look for EVERY meal. Exhibit G: why not to feed your pets people food!

      Delete
  2. Thanks for telling us how to pronounce Pho (fa). Very creatively written and a delicious recipe and a most entertaining cat. I cannot imagine what he is thinking.

    ReplyDelete
    Replies
    1. Thanks for stopping by.....I don't want to even begin to know what Duke is thinking!

      Delete
  3. I thought it was Fer? I stand corrected! Thanks for sharing, come over from the simple living and eating linky.

    ReplyDelete
    Replies
    1. Yeah, it probably should be fer sher...but I'm a New Englandah, we like to say things a little different. Thanks for stopping bye! :0)

      Delete
  4. Thanks for linking up this post to The Best Blog Recipe’s Weekend re-Treat #12! Pinned this one while I was here tonight too :)

    Shauna
    http://thebestblogrecipes.blogspot.com/
    http://ready2loseweight.blogspot.com/

    ReplyDelete
  5. Like, like I;m pinning this to the max.. totally rad recipe. Thanks for sharing it with us on foodie friday.

    ReplyDelete
    Replies
    1. Like, totally rad, Diane. Thanks for, like, stopping by!

      Delete
  6. Hi stopping by from Lady Behind the Curtain Cast Party--I love Pho!! Yours looks beautiful!!!

    ReplyDelete
    Replies
    1. Why, Thank You! It was my first attempt at making it from scratch.
      ;o)

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  7. I have never actually had Pho, but it looks delicious! I am going to pin this to try!

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  8. This looks amazing and I love that you can make it in the slow cooker. Did you get your Hoisin at a regular grocery store? Any recipe with fish sauce is one I want to try.

    ReplyDelete
    Replies
    1. Yes, I found it in the Asian section.
      Thanks for stopping by :0)

      Delete
  9. Love this! What a great recipe. I've been meaning to try to make Pho - this might be just the nudge I need.

    We loved your recipe so much we are featuring you on Wonderful Food Wednesday. We hope you'll come by and link up some more great food.

    Kerrie
    www.familyfoodandtravel.com

    ReplyDelete
    Replies
    1. Thank you for the feature! Pho sure!!

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