Ingredients
– Pork bones: 1.5kg
– Free-range chicken: 1.6kg
– Quail eggs: 100g
– White radish: 100g
– Spring onion: 150g (3 bulbs)
– Coriander: 20g
– Scallions: 1 stalk
– Shallots: 5 bulbs
– Lime: 1 fruit
– Ginger: 1 bulb
– Fresh pho noodles: 200g
– Chinese herbal spices: 1 pack
– Fish sauce: 2 tablespoons
– Chicken stock powder: 3 tablespoons
– Rock sugar: 4 tablespoons
– Salt: a pinch (can be replaced with seasoning powder according to taste)
Instructions
– First, soak the pork bones in diluted saltwater for about 5-7 minutes, then rinse them several times with clean water to drain.
– Next, bring a pot of 1 liter of water to a boil over high heat. When the water is boiling vigorously, add the prepared pork bones and simmer for about 3-5 minutes.
– Once the pork bones are slightly firm, turn off the heat and rinse them directly under cold water and let them drain.
– Now, rub a bit of salt on the surface of the free-range chicken for about 3-5 minutes. At the same time, remove any remaining blood clots and rinse the chicken 2-3 times with clean water, then let it drain.
– Peel and clean the white radish under running water, then let it drain and cut it into chunks. Peel one onion and thinly slice it.
– Remove the roots from the coriander and scallions, wash them well, and let them drain. Then finely chop them.
– After preparing the ingredients, bring another pot of 5 liters of water to a boil. Add all the pork bones, one free-range chicken, 1.5 tablespoons of salt, and 1 tablespoon of rock sugar. Boil for 10 minutes over high heat.
– When the water is boiling, reduce the heat to low and continue simmering for another 20 minutes until the chicken is cooked through. Then take out the chicken and soak it in an ice bath for 5 minutes to firm up the meat. After that, remove the chicken and let it drain, then cut it into bite-sized pieces.
– Next, cook the quail eggs by boiling them for 5-7 minutes. When the quail eggs are cooked, transfer them to a bowl and let them cool.
– Place a grilling rack on the stove and grill the shallots, ginger, spring onion, and white radish over low heat for about 3-5 minutes. When the ingredients release a fragrant aroma, turn off the heat.
– Put the grilled white radish and spring onion into the broth that was cooked earlier, and simmer over low heat for 40 minutes.
– Put the Chinese herbal spices, grilled ginger, grilled shallots, 4 strands of coriander roots, and the zest of one lime into a cloth bag, then add the bag to the broth.
– Then, remove all the ingredients from the broth, and season with 3 tablespoons of chicken stock powder, 1.5 tablespoons of salt, 3 tablespoons of rock sugar, 1 tablespoon of seasoning powder, and 2 tablespoons of fish sauce. Stir well with a spoon to combine the flavors, and then taste and adjust the seasonings as desired. Finally, turn off the heat.
– Bring another pot of water to a boil, add 200ml of water, and bring it to a boil again. When the water is boiling, add the fresh pho noodles and blanch them for 2 minutes, then transfer them to a bowl.
– When serving, add the free-range chicken, quail eggs, coriander, and lime to the cooked broth. The broth is flavorful and harmoniously combined with the soft white pho noodles, tasty and firm chicken meat, and tender quail eggs. It is delicious and satisfying. You can serve it with fresh herbs, chili sauce, and black sauce to enhance the flavor.
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