So…. yesterday I tried the chicken pho recipe from Smitten Kitchen, and good lord IT’S SO GOOD.
Like, worth every minute (and it took a lot of minutes), made us eat until we thought we’d explode, thought about it as soon as I woke up good.
Add it to the rotation of my favorite recipes ever good.
For the full recipe, go here. I thought I’d share my notes on it though.
- First of all, be prepared for how much time this will take. I’d say plan for about 4 hours. The good thing is that you can easily cook the broth longer if your dinner plans are pushed late (which ours were). If the broth reduces too much, just add more water. Easy.
- Instead of the wings and quartered whole chicken she called for, I used 3 lbs of chicken thighs, plus some extra legs and thighs. This resulted in a ton of delicately flavored shredded chicken that I’ll be freezing for future uses. As long as I’m doing all the work, I think it’s great to get so much in return.
- For the spices, I took 1 cinnamon stick, 1 star anise, 8 cloves, 2 green cardamom pods, 8 black peppercorns, and 4 coriander seeds, toasted them in a dry skillet until very fragrant, and then tied them up in a teabag. This made the broth so fragrant, and I think I’ll do those same spices again next time.
- My largest pot was pretty much completely full after adding all of the onions, ginger, spices, and chicken and covered them with water, so once I shredded all of the cooked chicken and added the skin and bones back into the pot, I filled the pot back up with water to get as much broth out of the process as possible.
- I’d advise you start with 1/8 c. fish sauce, taste, and then go from there. I didn’t add the full 1/4 c. because I was afraid it would overwhelm the broth.
- We kept the toppings very simple this time. Lime, sriracha, basil, and cilantro.