Many years ago I worked very close to China Town and used to go there probably every friday for lunch. We used to try different varieties of Chinese, Thai, Vietnamese and Burmese food there. Since we don't get such food where we live now, so I decided to bring chinatown home.
Here is the recipe for famous Vietnamese Soup - Pho.
1. Bring stockpot of water to boil. Add a few pieces of chicken with bones like ribs. return to a boil and cook for 5 minutes.
2. Toast cloves, star anise, cinnamon, pepper corns, coriander seeds and fennel seeds in a small skillet over medium high heat, stirring until fragrant about 2 minutes. Transfer to pot.
3. Heat broiler. Place onion halves, shallots and ginger on a rimmed baking sheet. Broil, until charred. Turn occasionally. Char in spots about 10 mins. Transfer to pot.
4. Bring simmer over medium high heat (Do no boil). Skim foam with a spoon, adjusting heat as necessary to maintain simmer.
5. Simmer until liquid has lowered 2 inches (6-8 hours). Drain and keep aside.
Note: If you don't want want to go through all this trouble, take 6 cups water, add 3 chicken bouillon cubes and mix well. Continue with step 2 and 3. And boil till liquid is reduced to 4 cups.
6. Strain the broth. Add sugar and fish sauce. The broth is now ready to be served (it should be very hot)
7. Soak rice noodles (very thin ones, I have used flat ones in this receipe) until noodles are soft. Cook noodles in boiling water for 3 minutes or al dante and transfer to bowls.
8. Saute veggies like mushroom, scallion and transfer to bowl.
9. Saute seafood (Shrimp, Squid), thinly sliced chicken, transfer to bowl
10. Add scallion greens, sprouts to the bowl.
11. Now add the hot broth and let it cool for 2-3 minutes.
12. Add Sriracha sauce if you like heat.
Here is the recipe for famous Vietnamese Soup - Pho.
1. Bring stockpot of water to boil. Add a few pieces of chicken with bones like ribs. return to a boil and cook for 5 minutes.
2. Toast cloves, star anise, cinnamon, pepper corns, coriander seeds and fennel seeds in a small skillet over medium high heat, stirring until fragrant about 2 minutes. Transfer to pot.
3. Heat broiler. Place onion halves, shallots and ginger on a rimmed baking sheet. Broil, until charred. Turn occasionally. Char in spots about 10 mins. Transfer to pot.
4. Bring simmer over medium high heat (Do no boil). Skim foam with a spoon, adjusting heat as necessary to maintain simmer.
5. Simmer until liquid has lowered 2 inches (6-8 hours). Drain and keep aside.
Note: If you don't want want to go through all this trouble, take 6 cups water, add 3 chicken bouillon cubes and mix well. Continue with step 2 and 3. And boil till liquid is reduced to 4 cups.
6. Strain the broth. Add sugar and fish sauce. The broth is now ready to be served (it should be very hot)
7. Soak rice noodles (very thin ones, I have used flat ones in this receipe) until noodles are soft. Cook noodles in boiling water for 3 minutes or al dante and transfer to bowls.
8. Saute veggies like mushroom, scallion and transfer to bowl.
9. Saute seafood (Shrimp, Squid), thinly sliced chicken, transfer to bowl
10. Add scallion greens, sprouts to the bowl.
11. Now add the hot broth and let it cool for 2-3 minutes.
12. Add Sriracha sauce if you like heat.
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