As “do it myself!” as I am, I haven’t braved the wild world of making my own soup stock yet. Go ahead and judge me.
- 8 cups of chicken stock or broth
- 1 teaspoon ground coriander (or 1 tablespoon coriander seeds)
- 1 star anise
- 2 whole cloves
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- a small bunch of cilantro stems, tied together
- shredded cooked chicken
- 1 small onion
- 1 3-inch chunk of ginger root
- bean sprouts
- cilantro leaves
- basil leaves
- 1 seeded and sliced jalapeno
- 8 oz rice noodles
What I did:
- Put a teensy bit of cooking oil in a small baking dish. I didn’t oil mine and now have a semi-permanent onion imprint on it. Whoops.
- Slice the onion in half. Place it and the ginger in the baking dish, put the dish on the top rack of the oven and turn on the broiler.
- Broil for 15 minutes, turning every five. Your house will smell AMAZING. Allow to cool, then peel the ginger and take off the outer layer of the onion.
- Put 8 cups of chicken broth/stock into a slow cooker (or large pot).
- Add: onion, ginger, coriander, star anise, sugar, fish sauce, and cilantro stems. It might smell like cat food because of the fish sauce, but don’t worry! It will cook down and mellow out.
- Cover and cook on low for… uh… 2 hours? We went to the museum and out for a walk, so I’m fuzzy on this.
- Remove ginger, star anise, cilantro stems, and cloves. Discard.
- Turn slow cooker on high (pot on medium) and add: jalapeno, chicken, bean sprouts.
- Cook your rice noodles according to package directions.
- Set out bowls with noodles, ladle in broth, serve with lime, basil, and cilantro.
I tried to plan all this out while severely congested, so I forgot to get cilantro and basil. My CSA cilantro had wilted and gotten icky. The pho ga was good anyway!