Anqi's Chicken Phở with Rice Noodles, Bean Sprouts & Kaffir Lime Leaves
Servings: 8
Cost: $15
This recipe, adapted from "An: To Eat," serves 8 and uses Jidori chicken for unmatched flavor. Kaffir lime leaves add a citrusy twist, making this phở gà uniquely fragrant. The 100-recipe cookbook is written by Helene An and co-authored with her daughter Jacqueline. The duo are owners of Crustacean in Beverly Hills and Anqi Bistro at South Coast Plaza in Costa Mesa.
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Ingredients
For the Broth:
- 3 pounds organic, free-range chicken (Jidori is best) giblets removed
- 3 quarts low-sodium chicken broth homemade or store-bought
- 2 large white onions charred and peeled
- 2 ounces fresh ginger unpeeled, smashed
- 2 garlic cloves peeled
- 2 whole star anise
- 1 tablespoon rock sugar (substitute regular sugar) adjust to taste
- 1 tablespoon sea salt adjust to taste
- 5 fresh kaffir lime leaves
- ½ large red onion thinly sliced
- 1 cup chopped scallions white and green parts
- 1 cup chopped fresh cilantro leaves
- 4 teaspoons fish sauce (Phu Quoc or Red Boat recommended)
- 28 oz. flat rice stick noodles (Bánh Phở Tươi by Lucky K.T. Co. recommended)
For the Herb Platter:
- Fresh Thai basil leaves
- Fresh bean sprouts
- Fresh cilantro leaves
- 2 limes quartered
- 4 serrano or jalapeño peppers thinly sliced
- Sambal Oelek chili paste (Huy Fong Foods recommended)
- Hoisin sauce (Lee Kum Kee or Koon Chun recommended)
Instructions
Prepare the Broth:
- Place the chicken (breast-side up) in a large stockpot. Add charred onions, smashed ginger, garlic, star anise, and chicken broth. Add 1 quart of water to cover the chicken. Bring to a boil over high heat, skimming fat and foam for 20 minutes until the broth is clear. Cover, remove from heat, and let sit for 15 minutes.
Carve the Chicken:
- Transfer the chicken to a cutting board. Once cool, carve the meat, separating white and dark meat. Return bones to the broth.
Enhance the Broth:
- Bruise kaffir lime leaves by rubbing them between your palms and add to the broth. Boil over high heat, then simmer on low for 30 minutes, uncovered. Stir in rock sugar and salt, cooking until dissolved (about 5 minutes). Remove bones, vegetables, spices, and lime leaves. Strain broth through a fine-mesh strainer for clarity.
Prepare Noodles:
- Soak rice noodles in warm water for 10 minutes until soft, then drain. Boil a pot of salted water, cook noodles for 20–30 seconds until al dente, stirring constantly. Drain, rinse thoroughly with cold water, then briefly with warm water to remove starch. Strain well.
Assemble Bowls:
- Bring broth to a boil. Divide noodles among 8 bowls. Top with chicken (light or dark meat as preferred). Add fish sauce to the broth (adjust to taste), then ladle boiling broth over each bowl. Garnish with red onions, scallions, cilantro, and a pinch of black pepper.
Serve:
- Present with the herb platter and condiments for customization. Enjoy with Chalk Hill Chardonnay from the Russian River Valley or Sierra Nevada Pale Ale from Chico.