Chicken Pho Noodles

My Vietnamese friends taught me this tasty and healthy recipe when we were studying together in Japan. Now my children adore this addictive soup called pho. It has chicken flavor accented by aromatic roasted onion and ginger. My son eats for breakfast or lunch at least three times a week. Making noodle soup takes a bit of time and I encourage you to make your own bowl by adding your choice of vegetables.

Chicken Pho Noodles@SunnyakkyKitchen

Pho Aromatics@SunnyAkkyKitchen

Serves: 2 

Preparation Time: 25  mins

Cooking Time: 45 mins

Ingredients

Broth

1 unpeeled yellow onion 

4 inch section unpeeled  fresh ginger

2 pounds chicken bones, back

3 quarts water

2 tbs fish sauce

2 pieces star anise seeds and 2 small cinnamon sticks

1/4 inch chunk rock sugar

1/2 bunch cilantro

Bowls

1/2 pound dried rice noodles

1/3 cup cooked chicken

1/4 cup yellow onion(dipped in cold water for 10 mins)

1/4 cups carrot, thinly sliced green part scallions

1/4 cup fresh chopped cilantro (leafy parts only) and 2 lemon wedges

Make:

Place the onion and ginger directly on gas grill on a medium flame. Let the skin burn and rotate it with a tong.  You don not have to blacken the entire surface.When it is little charred remove from the heat and let cool. Peel the outer layer and keep clean.

Fill the large stockpot with water and bring to boil, add the roasted ginger and onion, chicken bones, quartered chicken, salt and sugar, cinnamon sticks, star anise seeds and bring to boil. When the chicken is cooked transfer the chicken in plate. And boil the stock with bones for more 25 mins. Strain the soup in a large pot and add fish sauce and stir.

For noodles, soak the dried rice noodles in hot water for 15 mins until they are pliable. Drain in a colander.

Now ready to assemble the broth and noodles. Cut the cooked chicken in 1/4 inch thick. Ready the yellow onion, carrot, scallions and cilantro to add in a bowl. Arrange the garnishes on the plate.

Now transfer the noodles into 2 bowls and top with the chicken and vegetables. Shower some cilantro and scallions on the top. 

Raise the heat and bring the broth to the rolling boil. Taste it and do the final flavor adjustment. Ladle about 2 cups of broth into each bowl. Distribute the hot liquid evenly with other ingredients and serve immediately with lemon wedges.