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CHICKEN PHO
PHO SPICES
2 star anise
1 cinnamon sticks
1 cardamom pod
1/2 tsp cloves
1 TBSP fennel seeds
1 TBSP coriander seeds
1 yellow onion, peeled
1 knob ginger, peeled
1 (left over) rotisserie chicken
4-5 quart water
2 rock sugar (about the size of a golf ball each)
1 TBSP salt (more or less depending on preference)
2 TBSP fish sauce
FOR SERVING
Pho noodles
Chopped scallion
Chopped cilantro
Thinly sliced onions
Black pepper
Sriracha
Hoisin sauce
Chili oil
INSTRUCTIONS
1. Shred off all the chicken/ meat off your rotisserie chicken and set the chicken aside.
2. Toast all of your spices listed under PHO SPICE. Toast on a dry skillet. You can use the pre made pho spice kit or create your own pho spice. Add your spice into a spice bag or cheesecloth and tie it tightly.
3. In the same skillet, toast your onions and ginger until it gets charred
4. Now toss everything into a pot: chicken carcass + skin, charred onion and ginger, rock sugar, chicken drippings and 4-5 quarts water. Bring this to a boil and simmer for at least 30 minutes but no longer than 2 hours. If you plan to simmer for more than 30 mins, remove your spice bag.
5. Once you are done simmering, remove everything inside: bones, onion, ginger, etc.
6. Season broth to preference using: chicken bouillon, fish sauce, salt sugar and/ or MSG.
7. Now you have yo assemble a bowl of pho using: pho noodles, shredded chicken, chopped scallion, chopped cilantro, thinly sliced onions, black pepper, sriracha, hoisin sauce, chili oil and any other condiments you prefer.
