Good morning! Are you sick of the cold and snow yet? It goes without saying that although I love snow this bitter cold is getting to me. Sadly the endless winter will continue this week.
I mentioned last week that here in the South we do not have the infrastructure to handle this weather; the kids have been off school a week, we did not receive mail or any UPS, Fed-ex or anything else for that matter. I felt as if I was on a deserted island.
Thankfully I was snuggly warm at home working and making lots of soup. This Vietnamese Chicken Pho Noodle Soup is one of my new favorites, in addition to chili, Tuscan bean and several others. Do you have a favorite soup or soups that you make to warm your body and nourish the soul? I am always interested in learning new recipes so please do share one if you have it!
Vietnamese Chicken Noodle Pho Soup
2 onions, halved
3 inch piece fresh ginger, thinly sliced
6 cardoon pods, crushed
2 star anise
1 tablespoon coriander seeds
2 cinnamon sticks
1 tablespoon black peppercorns
One 2-3 pound chicken, skinned, and quartered
3 quarts water
2 tablespoons fish sauce
6 ounces rice noodles
2 cups fresh bean sprouts
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/2 cup mint leaves
2 Serrano chili peppers
4 lime wedges
Preheat the broiler. Place onion halves and the ginger on a small baking sheet. Broil until nicely charred, five to seven minutes, turning once half way through the cooking process.
In a small skillet over medium heat, toast the cloves, star anise, coriander seeds, cinnamon sticks, cardamom pods and black peppercorns until fragrant, about 2 minutes.
Add the toasted spices to the stock pot along with the chicken, water, fish sauce and sugar. Bring to a simmer. Simmer, skimming the foam from the surface frequently. Cook for 30 minutes or until the chicken is cooked through. Remove the chicken from the pot, leave the broth the simmer.
When the chicken is cool enough to handle pull the meat from the breasts and legs, transfer to a plate, cover with plastic wrap and refrigerate. Return the bones to the pot.
Continue to simmer the broth gently for 1 hour 30 minutes until broth is reduced and flavorful.
Strain the stock in a fine mesh sieve into a large bowl, discard the solids.
In the meantime, cook noodles according to package instructions, set aside. Divide the noodles among the bowls, add chicken, and bean sprouts. The add the hot broth, serve with herbs, chili and a squeeze of lime.
I hope that you stay warm, stay safe and have a fabulous week.