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The recipe below is a quick version (included in the book), and the longer version (which I made) that includes making your own Pho Chicken Stock (which I think makes all the difference in SO many foods) can be found on Jaden's site here: Steamy Kitchen.
Chicken Pho - Pho Ga
Servings: Makes 4 servings
Ingredients:
For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)
Accompaniments:
2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice
Directions:
- To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
- In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
- Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
- Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
- Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
- Prepare the noodles as per directions on the package.
- Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
- Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.
Cinnamon WonTon Choc-Sticks -

12 wonton wrappers
2 tbls. butter melted
1/4 cup cinnamon and sugar equally mixed
1/2 cup dark chocolate, melted
Canola oil for frying

Brush each WonTon with melted butter.
Sprinkle just the centers with a large pinch of Cinnamon/Sugar.
Roll up tight, from corner to corner; just before the end, brush the edges again for a good seal (you may opt to replace using more butter with water at the end for a seal).
In a large, deep, heavy skillet; heat about 2 inches of canola oil to 325F.
Fry each WonTon stick, turning to brown evenly, just for a few moments.
Using tongs, remove and drain on paper towels.
Dip tips in melted chocolate and place on parchment to set.
WonTon Pickup Strips

Drop into 325F oil for just a few moments, then remove with tongs onto paper towels to drain. While warm, sprinkle with Powdered Sugar and serve. (Optionally, sprinkle with salt, pepper, or spicy rub for a savory garnish on soups)
WonTon Blueberry Bonnets

Fold each circle around a blueberry and secure with a toothpick.
Drop the toothpick skewered WonTons into the heated oil at 325F til gently toasted.
Remove with tongs and drain on paper towels. Remove the toothpicks.
While warm, sprinkle with Powdered Sugar and serve.
I've typed myself into hunger - MO-PHO-Fuh-ME!
And check out the other amazing Daring Cooks right here: DC#6
8 comments:
I love all the different shapes that you used for the wonton desserts! I want some cinnamon chocolate wonton sticks now....
Great job and love your dishes :P
Great variety of wonton shapes! It was also my first time to make pho :)
Hi :)
I did wonton sticks too :) Love your ideas and your pho looks delicious :)
great job!
a very lovely dish. I always love noodles in soup.
Love all of the wontons - such fun ideas =D. Plus, your pho looks wonderful!!
Your Pho looks incredible and your PHOtos are stunning. However, your wontons shapes and that cinnamon sugar have me drooling like crazy! Great job!!
Ha! PHOto made me laugh.
I love Pho!!! I have never made it but eat it a lot. I love how different the same recipe can be depending on the region and economic time. If History in school was based around food i probably would have paid more attention. Yummy as always!
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