about an hour
serves 8
THIS IS FOR YOU KYLE!!
4 quarts of chicken stock
2 onions, halved
1 three to four inch chunk of ginger
1 tsp whole coriander seeds
1 tsp whole cloves
4 whole star anise
4 tbs sugar
4 tbs fish sauce
2 sticks of cinnamon
1 bunch of cilantro stems
2 pounds pho noodles (should be at local supermarkets, if not asian food stores have tons of varieties)
4 chicken breast, sliced thin
Garnish
2 bunches thinly sliced green onions
1 bunch of roughly chopped cilantro
2 jalapenos sliced thin
1 bunch of thai basil
2 sliced limes
1. Toast ginger and onions in oven until the onions are sweaty and everything is charred. Peel and set aside.
2. Toast coriander seeds, cloves, and star anise in a dry pan on low heat until aromatic (about 2-3min) tie them in a cheesecloth for easy removal from soup.
3. Place onions, ginger, sugar, fish sauce, and spice sachet into a pot with the chicken stock. Simmer 30 minutes or until stock is rich and aromatic. Strain stock and discard vegetables and spices, put back into soup pot.
4. While soup is simmering bring 1 gallon of water to a boil. Pour boiling water over rice noodles in a bowl. Stir and let set until ready to serve.
5. Slice chicken breast into very think slices.
6. Place chicken in a sauce pan and pour a small amount of the stock over the chicken, just enough to cover it. Put pan on medium to low heat and "poach" just until chicken is cooked through.
7. When ready to serve, put noodles in the bowl. Ladle broth over the noodles until covered. Place chicken breast on top of noodles and arrange any other garnishes as you like.
*this is a brothy light soup, perfect for a beginning to a meal.
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