Monsoon Recipe: Know How To Prepare Vietnamese Pho

Ingredients:

Assemble:

Directions: To Make The Broth

Place chicken bones in a stockpot. Cover with cold water. Bring to a boil over high heat for 3 to 5 minutes. As the bones boil, scum and foam will float to the top

Drain the bones, rinse with warm water, and scrub the stockpot clean. Return bones to the pot and add 5L of cold water

Preheat oven boiler to high. Line a baking sheet with foil. Place onion quarters and halved ginger on the baking sheet and broil for 10 to 15 minutes, turning occasionally until nicely charred

Place cinnamon, coriander, fennel, star anise, cloves, and cardamom pod in a dry frying pan over low heat. Toast for about 5 minutes, stirring occasionally, until fragrant

Transfer the spices to a muslin bag or cheesecloth and seal with twine

Bring the stockpot to a boil, then reduce heat to a gentle simmer. Add the charred onions, ginger, spice bag, salt, fish sauce, and rock sugar

Gently simmer uncovered for 3 hours, skimming off any foam that rises to the surface.

Use tongs to remove bones, onions, and ginger. Strain the broth through a fine-mesh strainer. To remove the fat, skim it off with a spoon

Assembling Pho:

Place the strained broth into a stockpot and simmer over medium-low heat while you prepare the noodles

To prepare the noodles for cooking, place noodles in a bowl and cover with hot water. Soak for 15 to 20 minutes or until they are soft and opaque

Bring a medium saucepan of water to a boil. Add noodles and cook briefly (about 10 seconds) until they soften. Drain the noodles and divide them evenly between serving bowls, filling each bowl about 1/3 of the way

Arrange slices of cooked chicken over the noodles in each bowl. Carefully ladle the very hot broth over the meat, cooking it gently. Top with onion slices and cilantro. Serve with your favorite pho toppings at the table

Recipe By: Chef Navneet Singh- Executive Chef, ITC Rajputana