Chicken Pho

When hubby went to Vietnam, he asked me what I wanted him to bring home.  I told him Pho, for I seriously missed eating it.  I love this flat noodle because it is oil free.  To date, I still can't help but wonder why our kway teow is so oily whilst the Vietnamese can do it oil free and yet it doesn't stick together as a lump when we cook it.

It is a pity that when I was staying with MA for three weeks, I didn't get to pick up cooking because of communication problem.  She is a fantastic cook and I love each and every dish that she cooked for me during my stay. 

She alone can cater to a party of 30 all by herself and her hubby entertains trice a week.  First I marvel her skill and now I marvel her stamina!

With her daughter back from her university studies, I hope S will be able to help me to translate her mom's recipes.  It will be really good if I can pass this down to my daughter.

So here is my version of my Chicken Pho that I observed from MA during my stay there.

What you need:

Serve 5

1/2 chicken

3 litres of water

3 chicken breast 

1 palm size ginger

6 clove garlic

coriander roots

fish sauce

pepper

beansprout

basil

coriander leaves

rocket (optional)

Method:

Roast the ginger over the flame till skin turned black.  Scrapped off the skin.  Set aside.

Bring a pot of water to a boil, add in ginger, garlic and coriander roots and half the chicken.  Bring to a boil and lower flame and simmer for one hour.

Add in the three chicken breast and cooked till well done.  Removed.

Season with fish sauce and pepper.

Shredded or cut chicken breast.  Set aside.

Bring a pot of water to a boil,  add in beansprout to cook for one min.  Remove.

Using the same pot of water, cook pho.  Remove and place onto a bowl.

Add in shredded chicken, beansprout, basil and rocket.  

Add in chicken broth and garnish with coriander and lime.

The vietnamese serve their pho with chilli sauce but I prefer mine with cut chilli.

Noted: The dash of lime juice adds new dimension to the pho.

Enjoy