Pho Ga

pho_ga.txt

For cooking
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Oil (not olive -- just plain old canola or vegetable of something)
2 white or yellow onions cut in half
3" of ginger sliced (no need to peel)
2-4 star anise
1 cinammon stick
4 cloves
1TB fennel seeds
1TB coriander seeds
1 smallish bunch cilantro
2TB rock sugar or raw sugar or demerara (I often omit this; do not use standard light brown sugar)
2qt Water or chicken stock
rice noodles

One of the following options
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1 broken down chicken (I normally cleaver the breasts and drumsticks in half)
    - remove excess fat
    - if I'm using water and not stock, I'll chop every piece into ~2" chunks
6-8 drumsticks
6-8 chicken thighs (skin on preferred; though you may remove the skin before cooking
    and just toss them into the pot for easier removal later
* If you have any chicken backs or feet or scraps in the freezer you can throw them in
  - especially useful if you're using store-bought chicken stock

This would normally be fish sauce
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3TB soy sauce, 2-3 salted anchovies


For plating (these are traditional but whatever combo works)
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Sliced scallions
Sliced thai chiles
Thinly sliced white onion
Bunch of cilantro


Garnishes
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Limes cut into 6 slices
Bean sprouts
Bunch of thai basil and/or mint (do not use standard basil)
Sriracha
Hoisin (The Soy Vay people make some)
   - this brand is thinner than non-kosher hoisin so don't serve
     it in the same small bowl with sriracha; provide them seperately
   - *I* do not put these in the soup; I use them for dipping the meat into
      - some people do add it to the bowl of soup


Instructions
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Heat oil in pan
Place onions face down & toss in ginger; you want to char these ~5 min
Add a small amount of stock. Throw the anchoives in and mush them up.
Add anise, cinammon, fennel, cloves, coriander, cilantro, chicken cilantro
Add chicken stock
Add soy sauce and sugar
Heat to a solid simmer; don't boil (makes stock cloudy)
  - remove chicken breasts and legs (basically the chunks with significant meat)
    after ~30-45 minutes
  - set chicken aside; remove skin; and shred
    - put leftover chicken bones & whatnot into the pit
Cook for additional 1.5-2 hours
Skim as needed


Serving
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Drain broth to remove stuff
Place rice noodles in bowl
Cover with stock
Add sliced onion
Add some cilantro leaves
Add scallions

Place garnishes on table