Jan 29, 2010 10:05 am US/Pacific
MAI PHAM'S QUICK PHO NOODLE SOUP
MAI PHAM'S QUICK PHO NOODLE SOUP
Serves 6 as a main dish
Whenever I need a quick fix to my pho craving, I resort to this recipe. Although nothing can compare to the made-from-scratch version, this is also very good. The key is to come up with a fairly good broth, scented with the prerequisite charred ginger and star anise, and then to serve the dish with all the necessary herbs and garnishings.
Broth
6 whole star anise, lightly toasted in a dry pan
6 cloves, lightly toasted in a dry pan
1 teaspoon whole black peppercorns
2 quarts store-bought low-sodium chicken stock
2 cups water
1 three-inch piece ginger, cut in half lengthwise, lightly bruised
with the back of a knife and lightly roasted over open fire
1 small yellow onion, lightly roasted over open fire
3 tablespoons fish sauce
1 tablespoon sugar
¼ teaspoon salt
2 chicken thighs or breasts (about 1 ½ pounds)
Noodle Assembly
1 pound dried 1/16-inch width rice sticks, cooked (page 00)
1/3 yellow onion, sliced paper thin (about 1/3 cup)
2 scallions, cut into thin rings
3 tablespoons finely chopped cilantro
½ pound bean sprouts
10 sprigs Asian basil
3 Thai bird chilies or 1 serrano chili, cut into thin rings
1 lime, cut into 6 wedges
Freshly ground black pepper
1. Place the star anise, cloves and peppercorns in a spice bag and set aside.
2. Place the chicken stock, water, charred ginger and onion, fish sauce, salt, sugar and the spice bag in a pot and bring to a boil. Add the chicken and cook 5 minutes. Reduce heat and simmer until chicken is done, about 15 minutes. Remove the chicken and set it aside to cool. When cool enough to handle, hand shred the chicken into ¼-inch thick strips. Set aside until ready to serve.
3. Place the cooked noodles in the preheated bowls. (If the noodles are not hot, reheat in a microwave or briefly dip in boiling water.) Garnish each bowl with a few slices of yellow onions and some shredded chicken. Ladle a generous amount of boiling stock on top. Garnish with scallions and cilantro. Invite guests to garnish their bowls with bean sprouts, fresh herbs, chilies, squeezes of lime and black pepper.
Recipe by Mai Pham
Lemon Grass Restaurant
601 Munroe Street
Sacramento
916.486.4891
http://www.lemongrassrestaurant.com/
(© MMX, CBS Broadcasting Inc. All Rights Reserved.)
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