CHICKEN PHO (VIETNAMESE CHICKEN NOODLE SOUP)

Place the chicken a large 7-9 quart Dutch oven or stock pot.  If the giblets are in a paper sack inside the chicken, remove them and place them in the pot with the chicken.  Add the salt, bullion, onions, ginger, garlic, star anise, cinnamon sticks, peppercorns, and water to the pot.  Bring to a boil and then reduce to a simmer, cover and cook for 3 hours.  Occasionally, stir and skim any foam or fat off the top of the stock.

Remove the chicken from the pot and place in a large bowl – it will be falling apart.  Let cool until you can shred the meat with your fingers.  Shred into bite size pieces, cover and set aside.

Strain the broth through a fine mesh sieve or cheesecloth.  Let come to room temperature and then refrigerate overnight.  Scrape the congealed fat off the top of the stock the next day.

When you are ready to assemble your pho, bring the stock to a boil.  Add the sugar and fish sauce and stir to dissolve the sugar.  Cover the pot and reduce to a simmer until you are ready to eat.

Soak the rice noodles in a 9” x 13” baking dish in room temperature water for 1 hour.  When you are ready to assemble pho, bring a large pot of water to a boil.  Place enough noodles for one serving in a fine sieve and immerse in the boiling water for 1 minute.

Place the soft noodles in a bowl and top with several pieces of the chicken, 1 tablespoon of scallions, and several cilantro leaves.  Bring the broth back to a boil and ladle it into the bowl to cover the contents.

Serve the pho with the remaining ingredients on the side and allow each diner to add ingredients to their own ‘taste’.  Add bean sprouts for bright texture and pop, tear mint and basil into the soup for fresh herbaceousness, and a squeeze of lime for acidity.  Drizzle the hoisin for sweetness and the sriracha for spicy heat.

SOOOOOOOOOO GOOOOOOOOD!!!!