Pho Express with Rotisserie Chicken
Summary: This is a modern technique using a soup base to speed up the cooking process. You can have Pho ready in 1 and half hour compared to 4 hours for an authentic recipe from Andrea Nguyen. The great thing about the soup base is it contains majority of the broth ingredients.
Rotisserie Chicken: One store bought Rotisserie chicken. Remove skin and shred chicken by hand. Reserve the chicken carcass.
Optional: Thin slices of beef (eye of round).
- Two yellow onions (skin peeled)
- Quoc Viet Foods Beef Flavored “Pho” Soup Base 10 oz
- One Pho Hoa Pasteur spice bag. (This will give it a more intense flavor)
- Ginger about 4 inches (skin removed)
- Two Fresh Pho bags (Banh Pho Tuoi= Fresh Pho). Similar to fresh pasta instead of the dried ones
- Thai Basil
- Bean Sprouts
- Green Onion
- White, yellow, or red onion ( I like red onions because of the appearance and the taste)
- Lime or lemon wedges
- Sriracha chilli sauce
- Hoisin sauce
1. Cooking the Broth:
1.1. Ginger and Onions: Remove the skin from ginger and onions by using a sharp paring knife. Rinse ginger and onions with water and set aside. Optional: Roast the ginger and onions on an open flame like a grill for 15 minutes. The skin will have a dark char. Remove and let it cool down. Scrap off the black char and rinse with water. This will enhance the flavor more by giving you a sweet aroma to the broth.
1.2. Add the following into a 12 quart pot: ginger and onions, chicken carcass, one packet of Pho Hoa spice bag, the two spice bags from Quoc Viet, and water filled up about 4 inches from the rim. Do not tear up the spice bags!!!! When the broth has come to boil, lower the heat to a slow boil and add in the Quoc Viet seasoning. Simmer the broth for one hour. Remove the ginger, onions, chicken carcass, and spice bags before serving Pho.
2. Prepping the Garnishments:
2.1. Pho noodles: Place fresh noodles into a bowl of warm water for 15 minutes. Drain and rinse or place the noodles in a strainer. This will help the noodles cook faster if you are curious.
2.2. Cilantro: Wash the Cilantro and remove half of the stems. Chopped the cilantro into a fine.
2.3. Bean Sprouts: Rinse with cold water and drain.
2.4. Green Onion: Rinse with cold water and dry with paper towel. Slice green onions finely.
2.5. Red Onion: slice red onions finely
2.6. Thai Basil: washed and pick leaves off of stem
2.7. Lime or Lemo: slice lime or lemon into quarter wedges
3. Serving Pho:
Review these steps carefully because you want to eat Pho right away when served on a bowl. The noodles will eventually get too soggy if left alone in boiling water.
3.1. Pho Broth: Return pho broth into a slow boil.
3.2. Fresh Noodles: Boil water in a medium pot. Place fresh noodles into a metal vertical strainer for 30 seconds. Strain and remove into a bowl. If serving more than one bowl, repeat this step.
3.3. Arrange the Bowl: Place chicken, cilantro, green onions, white onions, thai basil, and bean sprouts on top of pho noodles. If you have beef, you can arrange them on top first. Important because the boiling pho water will cook it.
3.4. With a big deep spoon ladle the pho broth into the bowl. Serve immediately with limes, hoisin and srirachi sauce.