PHO (VIETNAMESE CHICKEN SOUP)

Ingredients for 3 people

Broth

1 large onion, cut in half

1 piece of ginger, fresh about 4 inches

2 star anise flowers

4 cloves

2 tbsp. cilantro seeds

6 cups chicken broth, (homemade or commercial)

1 C. of nuoc mam (Vietnamese fish sauce)

2 boneless skinless chicken legs, (including tops)

Soup

8 oz rice vermicelli, (prepared as directed)

2 cups of sprouted beans

1 large handful of coriander, fresh coarsely chopped

3/4 cup green onions, chopped

lime wedges

sriracha sauce

hot peppers, chiselled

Preparation

1. Place the ginger and onion on a baking sheet lined with parchment paper, and pass all under the grill about ten minutes, or until the peel of the onion begins to blacken and the ginger to s’ tenderize.
2. Meanwhile, in a skillet, grill anise, nails and coriander seeds over moderate heat until they begin to embalm, about 3 to 4 minutes.
3. Remove the spices from the skillet immediately to prevent them from burning; book.
4. Peel onion and cut roughly, same for ginger.
5. In large saucepan, bring onion, ginger, toasted spices, chicken, nuoc mam, chicken broth and chicken legs to a boil.
6. In the first bouillon, reduce heat to low and simmer for 20 minutes, skimming occasionally.
7. Remove the chicken and cut it into pieces or loosen it with a fork; filter the Chinese broth or cheesecloth and remove the solids to keep only the broth, warm.
8. Divide the chicken also in 4 large bowls and add to each bowl a quarter of the previously cooked vermicelli, a quarter of the bean sprouts, coriander and green onions, then pour the hot chicken broth into each bowl, and garnish to taste (and / or let everyone garnish their own soup) with lime juice, sriracha and hot peppers.