How to make Pho at your house. (very easy)

Hello, today I want to share with you guys on how to make the pillar of the Vietnamese cuisine at your house in very easy four steps.

To start off with this post about how to make Pho, I want to thank my inspiration Alissa!

 

This is her Instagram video on the exact recipe I followed.

Please go check out her original video on Instagram as everything was very clear to understand with minimal steps in everything.

This whole process took me around 2 hours after gathering all the ingredients.

Ingredients:

• ROTISSERIE CHICKEN PHO
  1 chicken rotisserie chicken
  1 onion, roasted
  1 knob of ginger, roasted
  5 quarts of water
  Rock sugar the size of a golf ball (can also use regular sugar 1-2 TBSP is good)
  2 TBSP fish sauce
  2 tsp salt
   
  PHO SPICES (in case you can’t get access to the pre made bag)
  2 star anise
  1 cinnamon stick
  1 cardamom pod
  1 TBSP coriander
  1 TBSP fennel seeds
  ½ tsp cloves
  -       Toast everything on a dry skillet
   
  ADDITIONAL INGREDIENTS
  Pho noodles
  Chopped scallion
  Chopped cilantro
  Thinly sliced onion (purple or yellow)
  Siriracha
  Hoisin sauce
  Black pepper
  Thai basil
  Bean sprouts

 

 

This is all you need according to Alissa on her Instagram post.

I was able to collect everything with ease at my local Fry's grocery.

This was my first time cooking with individual spices; this made me anxious at first, although i became less nervous as the ingredients were lined up on the kitchen counter.

I also had some music in the background, which helped me get a feel for everything.

 

Steps in cooking the Pho:

1. Shred off all the chicken from your carcass and set it to the side.
 

This part was easy as the chicken already came grilled & seasoned.

I used my hand to take apart the meat from the Chicken bone.

This step took me around 5-7 minutes.

 

 

2. in a large enough pot, add all of your ingredients: chicken carcass/ bones, (toasted) onions, (toasted) ginger,  (toasted) spices, water, rock sugar, fish sauce and salt. Bring this to a boil. As it comes to a boil, you will get foam that floats to the top… scoop it out. Once broth boils, reduce heat and simmer for 30 minutes. (simmer with lid on)
 

 

Before this step I roasted the spices in a pan and wrapped them in a cheesecloth.

I also used the onion and a knob of ginger on the same pan to put a little color on it.

Tossed them in a larger pot while using regular sugar instead of the listed rock sugar.

It was very easy as I waited for 30 minutes after the initial boil while cleaning the broth with a metal ladle for the excess chicken part that floats to the top.

 

I started cutting all of the topping ingredients at this point.

3. After 30 minutes, remove your spice bag. At this point, you can continue to simmer or you can prepare a bowl of pho.

 

This part is easy; as all you do is assemble everything on to a plate,

after cooking the rice noodles in boiling water.

 

 

Overall:

 

This is a must have recipe in your cook books as it is very straightforward and very well perceived.

Definitely a strong try if you are interested in making Vietnamese Pho at your house.