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 Pho recipes 
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Anyone have a good chicken pho recipe? We’ve tried a couple of things but the broth is always a little bland.


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Sun Sep 08, 2019 8:07 pm
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Can you flush out what you're after a little more...?

Like, do you want to make the stock from scratch for hours on end, or do you want to use store-bought broth, but still cook stove-top?

Do you want something fast, where you use an Instant Pot, or Pressure Cooker?

Do you have an example of a recipe you've tried that was bland?

Just don't want to waste your time...


Sun Sep 08, 2019 8:55 pm
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We’re looking for something relatively quick and easy. For the chicken, we picked up a rotisserie chicken from Costco.

My wife has tried a couple recipes she’s found online and said that they basically take chicken or veggie broth and add a touch of lime and sugar to them.

Tonight, we put in some splashes of fish sauce and soy sauce, which helped some. And we added some sliced cilantro, white onion, jalapeños, and green onion, like we always do.

Just looking for the right mix of flavors that we find when we go out for pho.

Edit: we do have an instant pot and crock pot at our disposal. But we’ve only ever tried making pho on the stove top.


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Sun Sep 08, 2019 9:32 pm
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This is the recipe I use. Found it on the Food Network, I find most of my recipes there.
The turkey can be substituted with chicken, beef, pork or more veggies etc.
The broth is the most important part, obviously, and it takes time. (Make sure to use bones/ carcass for best results)
I will do the roasting the night before and cook the broth in the crock pot for the whole day.
And don’t forget the sriracha !

Edited for a side note.
Always bring the stock back to a boil then return to simmer before serving if you pre-cook it.
Food safety 101.
And don’t roast the meat, I like to use 1/8” sliced beef, added raw to the boiling the boiling stock to cook it,
Rotisserie chicken goes in the bowl with the noodles before the stock is added.

Enjoy

Ingredients
Broth:
1 leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.), plus 1 pound leftover turkey meat (about 4 cups), shredded into large bite-size pieces
3 large yellow onions, halved
One 6-inch piece fresh ginger root, halved lengthwise
1 head garlic, halved crosswise
3 tablespoons vegetable oil
Kosher salt
4 star anise pods
3 tablespoons whole black peppercorns
2 cinnamon sticks
12 cups low-sodium chicken broth
1/4 to 1/3 cup fish sauce

Soup:
1 pound flat rice noodles
4 cups fresh bean sprouts
1 large bunch Thai basil
2 jalapeno peppers, thinly sliced
1 large red onion, halved and thinly sliced
Hoisin sauce and/or sriracha (Asian chile sauce), for serving
Lime wedges, for serving

Directions

For the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap). Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes.
Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot. Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water.
Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour. Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot. (The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.) Stir the shredded turkey meat into the hot broth.

For the soup: Cook the noodles according to the package instructions. Divide the noodles among 6 bowls then top with the broth and shredded meat. Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like.

Courtesy of “The Food Network “


Mon Sep 09, 2019 11:11 am
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Wow, that’s way more elaborate than what I’m looking for.


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Tue Sep 10, 2019 6:46 am
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edogg wrote:
Wow, that’s way more elaborate than what I’m looking for.


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Pho may be instant when you go to someone else but thats because they already started the broth early morning or last night.

Once you get your pho ready, start a thread on how to eat pho the right way and let the drama begin.

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Tue Sep 10, 2019 7:19 am
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A great chili also takes a day or two to make. But I have a recipe that makes a good enough chili within an hour. I’m sure there’s a similar approach in the pho world.


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Tue Sep 10, 2019 8:05 am
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edogg wrote:
A great chili also takes a day or two to make. But I have a recipe that makes a good enough chili within an hour. I’m sure there’s a similar approach in the pho world.


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Not going to happen, you will just have bland broth no matter what you do. Good broth comes from hours and hours of cooking to break down the collagen and bone marrow AND reducing the stock by half. It would help you to atleast break the bones in half, best would be to chop it up Chinese style so more narrow is exposed to water. Dont use a Costco chicken, it's already cooked so you're not going to get much flavor into the water, it also doesnt have the right seasoning

Chicken pho is very boring and bland compared to beef pho, I'll never order it again as I'm always kicking myself for not going with beef.

The correct spices are important too

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Tue Sep 10, 2019 1:38 pm
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I LOVE me some Pho', but I have never had a Chicken Pho' that I would go back and buy again. It always tastes like it's lacking flavor.

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Tue Sep 10, 2019 2:48 pm
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