Wednesday, October 14, 2009

Daring Cook's Challenge : Chicken Pho



The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

This month we traveled to Vietnam thanks to Jaden of Steamy Kitchen. It was a wonderful recipe even if I never tried the real thing ! The stock was such a perfumed pleasure to prepare and i'm so happy I saved half of it for future use !I used the long recipe that is in Jaden's blog. The following recipe is the one in her book.
Please visit the other Daring Cooks !

Short Recipe:

Equipment:

• Frying pan
• Large stockpot
• Tongs
• Strainer, sieve or colander
• Bowls for serving

Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions

Servings: Makes 4 servings

Ingredients:

For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

Accompaniments:

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

Directions:

  1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
  2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
  3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
  4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
  5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
  6. Prepare the noodles as per directions on the package.
  7. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
  8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.



7 comments:

BICE said...

Sono la prima a commentare!!!
Che onore!!!
Bellissimo io non ho messo ne peperoncino ne prezemolo(non ne avevo) e di cipolla la cipollina fresca. E non era così bello!
Però era buono.
Complimenti amica carissima.
A domani.
Cinzia

The Blonde Duck said...

That is so neat! I've never had Vietmanese food!

Jennifer said...

Wow, very colorful!

girlichef said...

Oh, I could go for a big bowl of this beautiful Pho right now! Lovely job :D

Natashya KitchenPuppies said...

Mm, delicious Natalia! Great job.

Shandy said...

Beautiful Pho! Just delicious and I agree with you, the broth's aroma was just wonderful along with the flavor. I plan on making this again when my mother-in-law visits next weekend. Being Japanese, I think she will love it. You did such a wonderful job on this!

pinkstripes said...

Looks and sounds delicious!