📖 RECIPE: https://mmbonappetit.com/pho-ga-tron/
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CHAPTERS
0:00 - Introduction
1:58 - Prep onion and ginger
2:12 - Boil chicken
2:54 - Prep carrot
3:17 - Prep papaya
4:20 - Prep green onion
5:00 - Prep herbs
7:10 - Prep garlic
8:48 - Prep and fry shallot
10:30 - Make sauce
11:23 - Cook noodles
11:30 - Debone chicken
13:10 - Assemble and enjoy!
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You probably know phở bò and phở gà- the beef and chicken versions of the most famous Vietnamese noodle soup. But did you know that phở (more specifically bánh phở) is actually the name of the noodles and they can be used in several other dishes?
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🍚 🧈 INGREDIENTS
• 2 bone-in skin-on chicken thighs (see Notes)
• 10 g ginger
• 1⁄2 white onion
• 1 liter water
• 1⁄2 tbsp salt
• 1⁄2 tsp ground black pepper
• Fish sauce (to taste)
• 200 g dry phở noodles (see Notes)
• 50 g carrot
• 70 g green papaya (substitute: kohlrabi or cucumber)
• 75 g mung bean sprouts
• 2 stalks green onion
• 45 g roasted unsalted peanuts
• 20 g shallot (or pre-made fried shallot)
• 5 lime leaves
• Vegetable oil
• Herbs of choice (e.g. cilantro, Vietnamese coriander, Viet/Thai basil, mint)
• 1 tbsp vegetable/shallot oil
• 10 g garlic
• 4 tbsp broth
• 3 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp lime juice
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👩🍳 👨🍳 DIRECTIONS
Cook the chicken & broth
1. Cut half an onion in halves.
2. Rinse ginger well to remove any dirt, then cut into slices.
3. Clean chicken however you prefer, then add to a pot with water along with the salt, onion, and ginger slices.
4. Bring to boil on medium high, skim off any impurities, then reduce heat to medium low (4/10) and let simmer for 30 minutes or until the chicken is cooked through.
Prepare toppings & noodles
1. In the meantime, peel and shred or julienne carrot(s).
2. Peel and shred green papaya.
3. Cut to separate the white and green parts of green onions. Chop the green part and set aside to add to the broth later on. Cut the white parts into 3-4 cm lengths, then cut lengthwise into thin strips. Optional: add these strips to a bowl of ice water to make them curl up (this is visually appealing), crunchier, and taste less strong.
4. Rinse the herbs, pick the leaves off the stems, then chop or slice into ribbons.
5. Cut along the spine of lime leaves to remove the spine (optional). Layer up the leaves and slice into ribbons as thinly as you can.
6. Roughly crush peanuts in a mortar and pestle, or chop with a knife.
7. Mince garlic.
8. Peel and thinly slice shallots.
9. Make the fried shallot (skip if using pre-made):
Add shallot and oil to a cold sauce pan.
Turn heat to medium (5/10).
Fry the shallot, stirring continuously for about 4 minutes, until you start seeing the first bits turn golden.
Reduce heat to low (2/10) and continue frying until most of the shallot has turned lightly golden. NOTE: pull the shallot earlier than you think you should, it can burn quickly.
Pour over a strainer placed over a bowl.
Pour shallot on a paper towel-lined plate. Set aside for assembly.
Save this super fragrant shallot oil in a clean jar. We’ll use a bit of it for the sauce. The rest, you can use add extra flavors to whatever you cook!
10. Cook the phở noodles according to package instructions, rinse with cold water, then strain.
Prepare the chicken & broth
1. Once the chicken is cooked through, remove the pieces to a bowl of ice water. This stops the cooking and firms up the skin.
2. Leave the broth on the stove but reduce heat down to a minimum to keep warm.
3. Season to taste with fish sauce, add ground black pepper and green onion greens.
4. Once the chicken is cool enough to handle, place it skin-side down on a cutting board and use the tip of a knife to cut around the bone and remove it from the thigh.
5. Turn the chicken thigh over skin-side up, cut into thin slices, parallel to where the bone was.
Make the sauce
1. Heat a sauce pan on medium and add oil. If you made your own fried shallot, use the shallot oil. If not, use regular vegetable oil.
2. Add minced garlic and sauté until fragrant.
3. Add in the amount of broth called for in the Sauce section, along with the soy sauce and sugar. Stir until the sugar fully dissolves.
4. Remove from heat and let cool.
5. Once cool, stir in the lime juice.
Assemble
1. Add a portion of noodles to a bowl, top with carrot, papaya, bean sprouts, chicken, peanuts, fried shallot, white parts of green onions, herbs, and lime leaves.
2. Ladle the broth into individual bowls.
3. Divide the sauce into individual sauce bowls.
4. To eat: Pour some or all of the broth into the main bowl (this is up to personal preference- I like add a bit of the broth to the bowl but sip on the rest as I eat, others like to pour everything in), along with the sauce. Mix everything up and enjoy!
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