Chicken Pho
- Level: Intermediate
- Yield: 4 servings
- Total: 2 hr 10 min (includes pickling time)
- Active: 50 min
Ingredients
Pickle:
1 carrot, julienned
1 Fresno chile, sliced
1/2 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup sugar
2 tablespoons brown sugar
1/2 tablespoon sambal
Broth:
Canola oil, for pan
4 cloves garlic, smashed
One 2-inch piece ginger
4 scallions, chopped
1 gallon chicken stock
1/4 cup fish sauce
3 whole star anise
1 cinnamon stick
3 boneless, skinless chicken breast halves
1 cup sugar snap peas, julienned
1/2 package rice stick noodles
1/2 cup roasted salted peanuts, chopped
1 bunch Thai basil
2 cups mung bean sprouts
1 lime, juiced
Directions
- For the pickle: Combine the carrot, chile, rice wine vinegar, fish sauce, sugar, brown sugar and sambal in a pint container. Shake to combine. Let sit for 1 hour.
- For the broth: Coat a small stockpot with canola oil and bring to medium heat. Add the garlic, ginger and scallions, and sweat until aromatic, 5 to 6 minutes. Add the chicken stock, fish sauce, star anise and cinnamon. Bring to boil, then reduce to simmer and cook for 15 minutes.
- Place chicken breasts in the broth and poach until cooked through, 8 to 10 minutes. When fully cooked, remove from broth and slice thinly on the bias. Set aside. Strain the broth.
- Blanch and shock in an ice water bath first the sugar snap peas and then the noodles. Set aside.
- To assemble: Place the noodles in a bowl and top with chicken. Garnish with sugar snap peas, pickled vegetables, chopped peanuts, basil and mung beans. Gently pour broth into the bowl. Add a squeeze of lime juice and enjoy!