Chicken pho is a unique culinary icon of Vietnam, with a clear broth that exudes a delightful aroma from the chicken and a blend of distinctive spices. This dish is typically made with free-range chicken, offering diners tender and naturally sweet meat that melds beautifully with the chewy pho noodles, creating a memorable culinary experience.
The pho broth is crafted by simmering chicken bones with onions, ginger, and spices such as cinnamon and star anise, resulting in a distinctively sweet and savory flavor profile. Chicken pho is often accompanied by fresh bean sprouts, herbs like basil and cilantro, and a squeeze of lime and chili to elevate the flavors.
Ingredients:
– 1 whole chicken
– Sea slugs (sá sùng), onion, ginger, rock sugar
– 20 chicken feet
– 2 sets of chicken bones
– 1 tray of chicken intestines and eggs
– Pho noodles, scallions, onions, cilantro, basil, lime, chili
Chicken Pho: A Unique Vietnamese Culinary Delights
Preparation:
– Start by rubbing salt and ginger onto the whole chicken to eliminate any unpleasant odors. Then, rinse the chicken and place it in a pot to boil. When the water starts to boil, skim off the foam and reduce the heat to low, allowing the chicken to cook slowly to prevent overcooking. Boil the chicken for about 10 minutes, then turn off the heat, cover the pot, and let it sit for 25-30 minutes to ensure even cooking.
– Once the chicken is cooked, remove it from the pot and rinse it with cold water and ice to ensure the skin remains crisp and glossy.
– To maintain the freshness and appeal of the chicken meat, chill the chicken in the refrigerator for about an hour. Then, debone the chicken and wrap the meat with plastic wrap to retain moisture.
– Clean the sea slugs and roast them with onion and ginger to impart a unique flavor to the pho. Blanch the chicken bones and feet in boiling water before simmering them with spices such as salt, rock sugar, onion roots, and cilantro roots.
Prepare the Ingredients Before Cooking
– After simmering for some time, strain the broth and combine it with the chicken broth to create a clear and flavorful soup base.
– Slice the onions thinly and chop the scallions and cilantro finely. These ingredients are essential to enhancing the appeal of the dish.
– Boil the chicken intestines, eggs, and other offal, then arrange them on a plate.
– Cut the chicken meat into moderately thick slices to retain their sweetness, separating the white meat from the leg meat.
– To ensure the pho noodles remain chewy and don’t get too soft, blanch them in the broth mixed with boiling water.
– Before serving, arrange the plates of ingredients on the table: chicken meat, eggs, offal, chicken feet, pho noodles, herbs, chili, lime, and condiments…
– Blanch the pho noodles in boiling water, place them in a bowl, and then arrange the chicken meat on top. Add the offal and eggs.
– Bring the broth to a gentle boil and slowly pour it into the bowl, being careful not to disturb the herbs and condiments. Add a bit of chicken fat to the side of the bowl to enhance its appeal.
When serving, gently mix the scallions with the broth for a harmonious blend of flavors
– When serving, use chopsticks to gently mix the scallions with the broth to create a harmonious blend of flavors. The pho broth will be clear and refreshing, the noodles chewy and flavorful, the chicken tender and juicy, and the chicken skin crisp and fatty without being greasy. The accompanying eggs, offal, and chicken feet will make the pho bowl even more sumptuous.
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