Litibu Collective Chicken Pho

Name: Litibu Collective Chicken Pho
Ingredients: 4 cups chicken broth; 8 cups water; 1/3 stick Cassia Stick Cinnamon; 1/3 teaspoon Indian Coriander Seed; 1/2 teaspoon Fennel Seed; 1/2 teaspoon Cloves; 1 Star Anise; 2 inch ginger, thinly sliced lengthwise; 1/2 shallot, sliced; 1 in yellow onion, cut half; 1 stalk lemongrass, cut into thirds and bruised; 2-1 lbs /2 chicken thighs; 1 tablespoon Kosher Salt Diamond Crystal; 1-1 tbsp /2 rock sugar or sugar; 14 oz pho noodles; 1 lb white daikon, peeled and chopped to 1 inch crosswise; 1 stick carrot , peeled and chopped to 2 inches crosswise; 1 tbsp fish sauce; 9 sprigs of Thai basil; 1 lb of bean sprouts; 12 sprigs of cilantro; 1 jalapeno, sliced; 1 lime, wedged; 6 green onions; 1/2 onion, thinly sliced; 1 Ground Black Vietnamese Peppercorn; 1 Hoisin; 1 Sriracha

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About this Recipe

This recipe is from Diem Nguyen the the owner of Litibu Collective. Diem is a friend of World Spice and we're thankful she shared her Mom's recipe for one of our favorite chicken soups.

"You may have had phở bò (beef pho), but have you tried phở gà? Phở bò is a long process requiring simmering for hours, ideally overnight..Here we share how to make a less time-intensive version of phở gà (Chicken) and the techniques required for any phở. "

-Diem Nguyen

Instructions

In a stock pot using a lid, bring chicken broth and water to a boil on high heat.

In a small frying pan on medium heat; add cinnamon, coriander, fennel seeds, cloves, star anise, ginger, and shallot until fragrant and golden for about 3-4 minutes. Remove and put in a spice bag. Add 2 onion halves onto the pan until lightly golden on the flat side about 2 minutes. Remove from heat.

When the stock pot boils, turn to medium heat so the broth is simmering. Place in the spice bag, the 2 onion halves, and lemongrass. Add the salt, sugar, and chicken. Let simmer for 15 minutes and occasionally skim the surface to remove scum. While waiting, bring a separate pot of water to a boil to cook the pho noodles, cook for about 4 minutes, remove and drain the water.

Remove and discard the spice bag, onion, and lemongrass. Add the daikon and carrot for 5 minutes. Make sure the chicken is cooked. Turn off the heat. Taste the broth, add fish sauce to your liking.

Remove chicken from the broth to cool then tear it into bite-size pieces, leaving chicken pieces to the side and not back in the stock pot. While waiting for the chicken to cool; prepare a garnish plate with Thai basil, bean sprouts, cilantro, jalapeno, lime, green onion, and onion.

Fill each bowl with pho noodles, broth, and chicken. This is where the personalization part takes place! Add any of the garnishes, black pepper, hoisin sauce, and Sriracha to your chicken pho bowl to your liking. Or on a dipping plate, combine hoisin sauce and Sriracha to dip the chicken.

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Litibu Collective Chicken Pho

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