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Chicken Pho
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Chicken Pho

2 h 30 minPara 4Nutri-Score B€€
de @thejspot13101 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • rotisserie chicken (meat removed from the bones, bones and tray drippings reserved)Carne1 pieza
  • onion (halved)Frutas y verduras1 pieza
  • ginger (sliced)Frutas y verduras60 g
  • pho spice packet (toasted in a dry pan)Especias1 pieza
  • waterBebidas3 litros
  • pho soup baseDespensa80 ml
  • fish sauceDespensa45 ml
  • granulated white sugarDespensa20 g
  • MSGDespensa5 g
  • rice noodlesCereales400 g
  • lime (cut into wedges)Frutas y verduras2 piezas
  • jalapeno (sliced)Frutas y verduras1 pieza
  • bean sproutsFrutas y verduras150 g
  • green onion (sliced)Frutas y verduras3 piezas
  • mint (leaves picked)Frutas y verduras15 g
  • basil (leaves picked)Frutas y verduras15 g
  • cilantro (chopped)Frutas y verduras15 g
  • yellow onion (thinly sliced)Frutas y verduras1 pieza
  • hoisin sauceDespensa60 ml
  • srirachaDespensa60 ml
  • chili oilDespensa30 ml
  • oyster sauceDespensa30 ml
  • crispy fried shallotsDespensa30 g

por ración

Nutrición

684kcal

Carbohidratos
85 g
Proteínas
44 g
Grasas
19 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Horno
  • Tamiz
  • Espumadera
  • Bol

paso a paso

Preparación

  1. Shred the chicken and reserve the bones

    • Pull the meat off the rotisserie chicken and set it aside.
    • Keep the bones and the gelatinous drippings from the tray.
    Paso 1

  2. Char the aromatics

    • Halve the onion and slice the ginger.
    • Place them in a pan and broil until charred.
    Paso 2

  3. Toast the spices

    • Toast the pho spice packet in a dry pan over medium-high heat until fragrant.
    Paso 3

  4. Build the broth

    • Drop the spice bag, bones, drippings, charred onion and ginger into simmering water.
    • Stir in the pho soup base, fish sauce, sugar and MSG.
    Paso 4

  5. Simmer and skim

    • Simmer the broth, skimming off the foam at the top.
    • Remove the spice bag after 30 minutes.
    • After 2 hours, strain out the bones, onion and ginger.
    Paso 5

  6. Prepare the toppings

    • Cut the limes and slice the jalapenos.
    • Arrange the bean sprouts, green onion, mint, basil, cilantro and yellow onion.
    • Set out the hoisin sauce, sriracha, chili oil, oyster sauce and crispy shallots.
    Paso 6

  7. Assemble the bowls

    • Cook the rice noodles and divide into bowls.
    • Top with the shredded chicken and ladle over the hot broth.
    • Finish with bean sprouts, green onion, herbs and sauces.
    Paso 7
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