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In Vietnam, millions of people wake up each morning to an invigorating bowl of noodle soup called pho. This chicken version is a lot quicker but very delicious. If you like, you can also use sliced beef (steak is best) as the meat topping. The key to good pho is to make sure the broth is served piping hot.


VIETNAMESE RICE NOODLE SOUP WITH CHICKEN - PHO GA

SERVES 6

BROTH

* One 4-inch piece ginger
* 2 yellow onions, peeled and cut into 2 inch pieces
* 6 star anise, lightly toasted
* 6 cloves, lightly toasted
* 3 to 4 cardamom pods
* 1 teaspoon fennel seeds
* 1 cinnamon stick
* 1 teaspoon whole black peppercorns
* One 3 1/2 pound whole chicken, split in quarters
* ¼ cup fish sauce
* 1 tablespoon sugar
* 1 tablespoon sea salt, or as needed

NOODLES

* 1 pound Asian rice sticks or rice vermicelli noodles
* ¾ cup very thinly sliced yellow onions
* ¹/³ cup thinly sliced green onions
* ¹/³ cup chopped cilantro

GARNISH

* 5 cups bean sprouts
* 20 Asian basil sprigs
* 12 sprigs cilantro
* 2 jalapeno peppers, seeds removed and thinly sliced
* 1 lime, cut into 6 wedges
* Freshly ground black pepper

Accompany garnish platter with
* Sriracha chili sauce
* Fish sauce

1. For the broth: Cut the piece of ginger in half lengthwise and bruise with the flat side of a knife. Char the ginger over an open flame or under the broiler, 3 to 4 minutes. Char the onions over an open flame or under the broiler, 3 to 4 minutes.

2. Place the star anise, cloves, cardamom pods, fennel seeds, cinnamon, and peppercorns in a cheesecloth or spice bag and set aside.

3. Bring 5 quarts (5 liters) of water to a rolling boil in a large stockpot. Add the chicken. Boil vigorously for 3 minutes over high heat, then reduce the heat to medium low so that the liquid maintains a simmer. Skim the surface of the broth as necessary to remove any fat or foam. Add the charred ginger, onions, fish sauce, sugar, and salt. Cook until the chicken is just done, about 30 minutes. Remove the chicken and set aside to cool.

4. Add the spice bag to the pot and SIMMER the broth for another hour Remove and discard the spice bag. Adjust the seasoning and reduce the heat to very low.

5. Remove the skin from the reserved chicken and discard. Hand-shred half of the chicken into bite-sized strips. Save the other half for another use; you don’t need much to garnish pho, but you do need a whole chicken to make a good broth.

6. For the noodles: Soak the noodles in cold water for 30 minutes. Bring a large pot of water to a boil over high heat. Add the rice sticks and boil until soft but still resilient, 2 to 3 minutes.

7. Place 1 cup of the cooked noodles in each of six preheated bowls. If the noodles are not hot, reheat in a microwave or dip briefly in boiling water. Place 2 tablespoons sliced yellow onions and ¹⁄³ cup shredded chicken on top. Bring the broth back to a rolling boil, then ladle 1 cup into each bowl. Top with a sprinkling of sliced green onions

8.Arrange bean sprouts, sliced jalapenos, basil, cilantro and sliced lime on a platter. Invite guests to garnish their bowls with these and fish sauce and chili sauce.

Serve with porcelain spoons and chopsticks.

NOTE: DO not let rice noodles sit in broth - broth will become thick and cloudy and noodles will become soggy and mushy.