Trapped in the Nut: PHO for the PHO-NATICS! (yes, i went there with the puns)

Lets cut right to the chase! Pho is pho-king amazing!(excuse my french) I mean one can't go wrong with broth, noodles and meat. It is so simple, people think "ohhh I can make that!"AHEM WRONGG!! EVEN Vietnamese people can get it wrong. I am pretty picky with Pho. I mean I was practically born with pho broth in my veins. Please do not get PHO at any place with a 50% off sign, or places with a PUNNY PHO name, you will probably die from MSG, or your eye will twitch off your face. Personally, I believe if you can master making soup, any soup, then you are a great cook! People think soups are so simple and easy, just put it in the pot and let it simmer..WRONG AGAIN! Soups don't take as much prep work but it takes the right palette to season it well. Pho originally comes from the Northern Region of Vietnam "Bac". As this beautiful majestic broth moved down the country, different spices and seasoning were added and there were different versions of Pho. I would have to say my FAVORITE DISH that my mom makes (and there are many) is Pho. Though it isn't like the original northern region, it's her own adaptation to this HOLY BROTH! I mean the woman can make BOMB SOUP! It's pretty famous in "THE NUT". It's made at every special occasion, anytime we are sick, and anytime anyone requests it. I've realized as I write this, the Pho has become a celebrity. Yup, it's that good! I guarantee it! If not, basically my whole childhood just crumbled into a million different pieces.....

So onto the recipe...

Ingredients for the Broth (The Le's prefer chicken)

2 whole chicken (my mom thinks she's fancy and gets organic from "WHOLE FOODS")
*why we need two: we leave one chicken in the pot for flavor, the other to poach and eat!

AROMATICS:

2 whole medium sized onions

6-7 large sized shallots (if they are the itty bitty ones please use more maybe like 10)

1 piece of ginger

1 whole piece of nutmeg

1 stick of Vietnamese Cinnamon (you can find them at the asian supermarkets or even costco)

5 pieces of star anise

3 pieces of cloves (very pungent, do not put a lot, the one you use in that holiday ham)

5-6 coriander seeds approx.
Cheese cloth or this metal strainer that you can hang into your pot and keep in the spices (asian market)

SEASONINGS:

2 medium pieces of rock sugar (asian supermarkets, do not use sugar, its gives a different sweetness)

Salt (season as you go but you can use about 2 tablespoons at the beginning)

Fish sauce (DUHH! season as you go, but approx. 1 cup)

Everything else that would usually go in Pho. (all of which are optional, you put what you like)

Pho Noodles (asian market, rice noodles)

Asian Beef meatballs

Thinly sliced beef (usually use a Round Eye steak)

Shredded Poached Chicken from the Broth

Garnish with the Holy Trinity(Thinly sliced white onion, green onion, and cilantro)

Thai Basil

Bean Sprouts

Dip With Hoisen Sauce and Sriracha

*Holy Trinity- why do I name it this, because in almost every Vietnamese Soup Dish, we use this garnish, and yes, we actually eat the garnish! It's not just a sad piece of curly parsley, next to your entree!

NOW WE START!! The recipe list may look daunting but the prep work here is very simple!

1.Bring a half filled large stock pot full of water to a boil. Salt the water.

2. Wash the chicken thoroughly, keep the gizzards and neck for the broth. DON'T BE A WUSS ITS FLAVOR! Pat it dry and toss that bird in the HOT TUBBB! (Depending on the size of your chicken 4-6lbs it should take 45-50 mins)

3. Now we begin charring our aromatics. I literally take the onions, shallots and ginger and put them on the burner for a nice char. Takes about 5 mins. If you burn them just peel off the burnt areas.

4. Place all the spices on a small pan, and let it roast for about 2 mins. When you start smelling something funky, that's when you stop. LOL

5. Before you take the chicken out, please make sure you skim off the foamy grit and oils from the pot. This keeps the broth clear.

6. After 45-50mins, we take that chicken out and plunge it in an ice bath. (water and ice in a big bowl lol,)*why we need an ice bath: it stops the cooking process, and doesn't overcook the chicken)

7. We now put all the aromatics in a cheesecloth or a little metal strainer that looks like a ball. You should always put in the spices after the chicken has left the hot tub. We don't want the chicken to smell. Chicken should taste like chicken. Only the broth should have the smell of all the spices.