“I was so lucky in college to have a diverse group of friends who introduced me to so many new types of food that I would have never discovered otherwise. One of those foods was phở . Our favorite Vietnamese restaurant was on regular rotation and I have such fond memories of all of us sitting around a large table enjoying our gigantic bowls of phở.” – April Ferre
- 2 Onions Cut in Half
- 1 3- Inch Piece Ginger Cut in Half Lengthwise
- 1 Cinnamon Stick
- 12 Whole Cloves
- 1 Tablespoon Coriander Seeds
- 1 Tablespoon Fennel Seeds
- 3 Black Cardamom Pods
- 4 Star Anise
- 2 to 3 Tablespoons Oil
- 1 4- Pound Whole Chicken Cut Up
- – Or 4 Pounds Bone In, Skin on Chicken Thighs
- 4 Quarts Water
- 1 Tablespoon Raw Sugar
- 2 1/2 Teaspoons Salt Or to Taste
- 1/4 Cup Fish Sauce
- 1 Package Rice Noodles
- Onion Thinly Sliced
- Scallions Thinly Sliced
- Thai Basil
- Bean Sprouts
- Hoisin Sauce
- Chili Sauce
- Thai Chilies Sliced
- Limes Quartered
- Place onions and ginger on a foil-line baking sheet and broil until soft and well charred. Turn over to char the other side about half way through. When done, break open ginger and cut each piece into thirds. Put onions and ginger into a large stock pot.
- Combine cinnamon stick, cloves, coriander seeds, fennel seeds, black cardamom pods and star anise in a fry pan and toast for 3 to 5 minutes until they release their oils and are fragrant. Be careful not to burn them. Remove to a dish to cool. Place the cinnamon stick in the stock pot and wrap the remaining spices in cheesecloth and tie closed with butcher’s twine. Put the spice packet into the stock pot.
- In a large fry pan, heat oil and brown chicken pieces, including the skin on the carcass pieces. Put all the chicken pieces and bones into the stock pot. Add water to the stock pot to cover the ingredients. Add sugar. Bring to a boil and the reduce heat to a simmer for 20 minutes.
- Remove chicken to a large bowl and remove meat from the bones; set aside. Return the bones and skin to the stock pot and continue to simmer for 1 to 1 1/2 hours until the flavors are developed to your liking.
- Strain broth and discard the solids. Add salt, fish sauce and more sugar if desired according to your taste. Keep broth hot while you prepare the rice noodles.
- When there is 30 minutes left to simmer the broth, put rice noodles in a bowl of warm water to soften. Soften 30 minutes. When you have finished the broth, put rice noodles into a large pot of boiling water and cook for 2 minutes. Drain rice noodles well.
- Place cooked rice noodles into a bowl. Top with shredded chicken, thinly sliced onion and scallions. Pour over broth. Add additional toppings as desired: Thai basil, cilantro, bean sprouts, Hoisin sauce, chili sauce, Thai chilies and lime wedges.
2021 Recipe – April Ferre