Faux Pho

Very rich and flavorful, especially for something that comes together rather quickly. The original version was vegetarian; I added the rotisserie chicken. It's not quite the real thing, but the name doesn't promise that it will be.

Faux Pho
Soup: a way of life

Ingredients:

2	onions, unpeeled and quartered
2	onions, thinly sliced
2	4" pieces ginger, halved lengthwise
6	star anise
4	cloves, whole
6	peppercorns, black
5 qts	stock
1/3 c	fish sauce
5 T	sugar
3 T	coarse salt
1 bunch	cilantro, chopped
1/2 c	thai basil, julienned
1	serrano chile, chopped
12 leaves	cilantro, julienned
8	scallion, chopped
1	rotisserie chicken, shredded

For Noodles

1 lb	rice noodles, 1/8" thick, cooked according to package
1/2 lb	bean sprouts

Heat large frying pan over high. Place quartered onions and ginger cut-side down in pan. Cook until beginning to blacken, about 10 minutes. Remove ginger and reserve.

Turn onions and black the other side.

Remove pan from heat. Rinse onions and ginger.

Wrap star anise, cloves, and peppercorns in cheesecloth and tie.

IN medium stockpot, bring stock to a boil. Add charred onions and ginger, spice bag, fish sauce, and sugar. Lower heat and simmer 40 minutes.

With slotted spoon, remove vegetables from stock. Remove spice bag.

Line a sieve with a damp cloth and strain broth. Return to pot. Stir in salt, 1/2 c sliced onions, 1/2 c cilantro, 3 T basil, 2 T chiles, cilantro, and chicken. Let sit 15 minutes.

In large pot of boiling water, cook noodles for 2-3 minutes. Drain. Divide noodles into bowls, pour about 2 1/2 c broth into each. Sprinkle with sprouts.

Comments

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