How to do it
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Prepare ingredients: Wash onions, onions, and fragrant grilled ginger. Pick and wash the cilantro (retain the roots, wash them and add them to the broth for flavor if there are no coriander seeds), wash the green onions (split the white roots lengthwise, cut the green leaves), and slice the lime leaves.
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Prepare the chicken: Clean the chicken, rub with salt, and wash with lemon. Peel off the chicken fat from the belly, saute it to get chicken fat, add a little turmeric powder to brush the chicken after boiling to make it more beautiful and attractive.
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Boil the chicken: Put the chicken in a thick-based pot, pour water to cover or at least 2/3 of the chicken, add 2-3 crushed dried onions, 1 small ginger branch, 1 tablespoon salt. When boiling, lower the heat to medium and boil the chicken for 10-15 minutes, then turn off the stove, cover the pot and braise the chicken for 25-30 minutes depending on the size of the chicken.
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Strip and slice the chicken: When the chicken is cooked, take it out and soak in boiling water to cool, add a little ice to help crisp the skin. Cool the chicken, take it out and pat dry, brush with turmeric chicken fat to create a beautiful golden color, filter the meat and cut it into long, thin strips horizontally, keeping the skin will be more beautiful. You can shred the meat according to your preference.
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Broth: After straining, put the chicken bones into the broth and simmer until sweet. Add grilled onions, grilled ginger, roasted coriander seeds, simmer over low heat, occasionally skim off foam, and open the lid to make the broth clearer. After 2 hours, remove all bones, onions, ginger, and coriander seeds. Season with fish sauce, salt, and seasoning to taste. If you don’t have coriander seeds, you should use washed coriander roots and add them when the broth is almost done to get the aroma.
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Present and enjoy: Blanch the pho into each bowl, add chicken, blanched bean sprouts, split onions, chopped green onions, coriander, and add boiling broth. Sprinkle with some sliced lemon leaves and enjoy.
Note:
- Boiling and soaking the chicken should be combined to help the chicken become juicy and juicy without turning the bones red.
- When simmering broth, you need to lower the heat and leave the lid slightly open to help keep the broth clear.
- Depending on taste, rock sugar can be added to sweeten the broth.
- Hanoi chicken pho mainly gets its light scent from roasted coriander seeds (or replace it with coriander roots), Southern chicken pho adds cinnamon and star anise. Depending on each person’s taste, adjust the flavor to your liking.
