Chicken Pho
Chicken Pho- Gả Pho
3 litres cold water
8-10 chicken thighs and legs with bone and skin or a whole chicken
2 large onion, cut in half
2-4 inches ginger, sliced
2 lemon grass bruised
8 cloves or 1 whole bulb of garlic
130 ml fish sauce
3 teaspoon sea salt
4 tablespoons palm sugar or sugar
Spices
1 tablespoons coriander seeds
1 tablespoon fennel seeds
2 black cardamon pods (or 2 green ones)
4 star anise
4 inch cinnamon bark
To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind using a pestle & mortar. Add the spices to the muslin square and tie tightly in a knot.
Heat chargrill pan over a medium-high heat (do not use oil). Place the halved onions and ginger to char on both sides and the garlic until all sides are blackened. Now peel the blackened skins and discard them. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
Add the fish sauce, salt, sugar, garlic, onions, ginger, spice pouch, charred onion, ginger and garlic to the large of cold water pot (you can add all this indigence with out dry roasting)
Stock
Bring to boil for 10 minutes, then the turn heat to low and simmer.
Skim the impurity on top time to time.
After an 1 hour remove the chicken, once it's cool enough to handle, remove the meat from the bone, and slice chicken into strips pieces, cover to keep chicken moist.
Put bones back to stock and continue to simmer for another 2 -3 hours.
Taste, add more fish sauce or sugar for the perfect balance.
Strain the stock through a muslin cloth.
Put chicken in stock pan to warm up when you're ready to serve.
Noodle ( prepare this in advance)
Place dry noodles into a large bowl, pour hot water from the kettle, enough to cover. Leave to cook for 20 minutes.
Drain and rise under hot water from the tap, leave to drain off in the sieve or a few minutes and spread the noodles out flat onto a tea towel.
This can be done a advance to give noodles to dry out.
Or you can put the noodles on a tea towel with a baking tray underneath and place in a fan oven on low 50C for 10 minutes to dry out.
Prepare salad plate
On a large plate or plater:
Large hand full of bean spout
3 spring onion, finely sliced
Handful of mint
Handful of coriander
Handful Vietnamese mint
Handful of Asian basil (Thai basil)
4-8 lime wedges
Fried shallot
Fresh chilli finely sliced
To Serve Pho (4 people)
Blanch each portion of noodles in boiling water for 20 seconds. Drain, then transfer to a serving bowl.(or microwave each portion)
In a large bowl, put a handful of noodle, then a bit of bean spout.
Pour stock over the noodle and bean spout, add chicken
Topped with spring onion, mint, coriander, basil,then chilli and squeeze a wedge of lime or lemon and freshly ground peeper.
3 litres cold water
8-10 chicken thighs and legs with bone and skin or a whole chicken
2 large onion, cut in half
2-4 inches ginger, sliced
2 lemon grass bruised
8 cloves or 1 whole bulb of garlic
130 ml fish sauce
3 teaspoon sea salt
4 tablespoons palm sugar or sugar
Spices
1 tablespoons coriander seeds
1 tablespoon fennel seeds
2 black cardamon pods (or 2 green ones)
4 star anise
4 inch cinnamon bark
To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind using a pestle & mortar. Add the spices to the muslin square and tie tightly in a knot.
Heat chargrill pan over a medium-high heat (do not use oil). Place the halved onions and ginger to char on both sides and the garlic until all sides are blackened. Now peel the blackened skins and discard them. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
Add the fish sauce, salt, sugar, garlic, onions, ginger, spice pouch, charred onion, ginger and garlic to the large of cold water pot (you can add all this indigence with out dry roasting)
Stock
Bring to boil for 10 minutes, then the turn heat to low and simmer.
Skim the impurity on top time to time.
After an 1 hour remove the chicken, once it's cool enough to handle, remove the meat from the bone, and slice chicken into strips pieces, cover to keep chicken moist.
Put bones back to stock and continue to simmer for another 2 -3 hours.
Taste, add more fish sauce or sugar for the perfect balance.
Strain the stock through a muslin cloth.
Put chicken in stock pan to warm up when you're ready to serve.
Noodle ( prepare this in advance)
Place dry noodles into a large bowl, pour hot water from the kettle, enough to cover. Leave to cook for 20 minutes.
Drain and rise under hot water from the tap, leave to drain off in the sieve or a few minutes and spread the noodles out flat onto a tea towel.
This can be done a advance to give noodles to dry out.
Or you can put the noodles on a tea towel with a baking tray underneath and place in a fan oven on low 50C for 10 minutes to dry out.
Prepare salad plate
On a large plate or plater:
Large hand full of bean spout
3 spring onion, finely sliced
Handful of mint
Handful of coriander
Handful Vietnamese mint
Handful of Asian basil (Thai basil)
4-8 lime wedges
Fried shallot
Fresh chilli finely sliced
To Serve Pho (4 people)
Blanch each portion of noodles in boiling water for 20 seconds. Drain, then transfer to a serving bowl.(or microwave each portion)
In a large bowl, put a handful of noodle, then a bit of bean spout.
Pour stock over the noodle and bean spout, add chicken
Topped with spring onion, mint, coriander, basil,then chilli and squeeze a wedge of lime or lemon and freshly ground peeper.
Vietnamese Pancake
100g rice flour
25g plain flour or cornflour
½ teaspoon salt
1/2 turmeric powder (optional)
350ml cold water
Fillings
1large onion thinly sliced
100g bean sprouts
Cooked prawns, split half lengthways
(other options, cooked pork belly, thinly sliced)
Vegetable oil for frying
Salad
Round lettuce
Mint
Coriander
Sweet basil
Spring onion, thinly sliced
Dipping sauce
Combine rice and plain flour into a bowl and add water until it's a smooth batter or a single cream consistency.
Allow to rest for 10 minutes before use. This mixture will keep in the refrigerator for 3 days. Makes 3-4 large pancakes.
Pancake making
To make the pancakes, add a tablespoon of oil, fry some onion in the pan.
Pour a ladle of the batter into the middle, quickly tilt pan to spread batter over the base of the pan and pour any excess back into the batter bowl.
Add the prawns, and scatter bean sprouts over one half of the pancake. Reduce the heat to low/medium, cover with a lid for 1 minutes, until the bean spout soften a little, remove the lid and cook until the pancake is golden and crisp. Using a spatula, fold the pancake in half and slide it onto a plate.
To Serve
Cut pancakes into 6-8 pieces.
Fill a piece of lettuce with mint, coriander, Asian basil. Vietnamese mint and a piece of pancake.
Roll it up and dip in the dipping fish sauce.
Dipping Fish Sauce Nước mắm chấm
Juice of 1 large lime (3 tablespoons)
1 clove of garlic, crushed
2 tablespoon sugar
3 tablespoons of fish sauce
3 tablespoon of rice vinegar
½ to 1 a small fresh red Birdseye chilli, sliced / chopped
You can making the dipping sauce a day ahead. It will keep up to 4 days in the refrigerator.
Combine vinegar, juice, garlic, sugar, chilli and fish sauce in a jar, stir and leave for 15 mins before use.
Beef Pho
Pho [fuh] is national Vietnamese dish - often referred to as the "soul of the nation". It's a delicious and nutritious noodle soup dish eaten every day for breakfast, lunch and dinner in Vietnam.
The stocks are made from scratch and take many hours to prepare. It's full of flavours and so good for you.
100g rice flour
25g plain flour or cornflour
½ teaspoon salt
1/2 turmeric powder (optional)
350ml cold water
Fillings
1large onion thinly sliced
100g bean sprouts
Cooked prawns, split half lengthways
(other options, cooked pork belly, thinly sliced)
Vegetable oil for frying
Salad
Round lettuce
Mint
Coriander
Sweet basil
Spring onion, thinly sliced
Dipping sauce
Combine rice and plain flour into a bowl and add water until it's a smooth batter or a single cream consistency.
Allow to rest for 10 minutes before use. This mixture will keep in the refrigerator for 3 days. Makes 3-4 large pancakes.
Pancake making
To make the pancakes, add a tablespoon of oil, fry some onion in the pan.
Pour a ladle of the batter into the middle, quickly tilt pan to spread batter over the base of the pan and pour any excess back into the batter bowl.
Add the prawns, and scatter bean sprouts over one half of the pancake. Reduce the heat to low/medium, cover with a lid for 1 minutes, until the bean spout soften a little, remove the lid and cook until the pancake is golden and crisp. Using a spatula, fold the pancake in half and slide it onto a plate.
To Serve
Cut pancakes into 6-8 pieces.
Fill a piece of lettuce with mint, coriander, Asian basil. Vietnamese mint and a piece of pancake.
Roll it up and dip in the dipping fish sauce.
Dipping Fish Sauce Nước mắm chấm
Juice of 1 large lime (3 tablespoons)
1 clove of garlic, crushed
2 tablespoon sugar
3 tablespoons of fish sauce
3 tablespoon of rice vinegar
½ to 1 a small fresh red Birdseye chilli, sliced / chopped
You can making the dipping sauce a day ahead. It will keep up to 4 days in the refrigerator.
Combine vinegar, juice, garlic, sugar, chilli and fish sauce in a jar, stir and leave for 15 mins before use.
Beef Pho
Pho [fuh] is national Vietnamese dish - often referred to as the "soul of the nation". It's a delicious and nutritious noodle soup dish eaten every day for breakfast, lunch and dinner in Vietnam.
Go to Noya's Kitchen for the Pho recipe.
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