Chicken Pho (pho ga) Recipe

If you know me in real life, you know I love to eat and cook. It is so relaxing for me and I also love feeding my friends and family.  One thing I think every person should know how to make is pho.  This particular recipe is for Chicken Pho.  I'm thinking of having pho and inviting people to come over for pho cooking lesson at my casa.  


So....here's the recipe: 


For a 5-quart stock pot, you'll need:
1-lb package of Vietnamese Flat Thin Rice Noodles
1 whole chicken
1 onion
1 2-inch knob of ginger
1 stick of cinnamon
About 4 star anise pods
About a half a dozen cloves
About 4 cardamom pods if you have it
About half a head of garlic
2 tsp salt
Vietnamese Fish Sauce to taste (my favorite is three crab fish sauce : http://importfood.com/satc2401.html)

Serve with:
Bean Sprouts
Quartered limes
Sliced Scallions
Cilantro
Thinly sliced onions
Sriracha chili sauce (cock sauce)
Hoisin Suace

1. Char the spices (star anise, cinnamon, onions, cloves, garlic and ginger). I usually broil on high in the oven for 10 - 15 minutes. Cooking time depends on your oven...but I usually broil it enough so that the ginger is nicely browned...not black.
2. Put these items into a cheesecloth if you don't want spices to float around in the broth.
3. In a large stock pot, boil the 5 quarts of water and add whole chicken and above spices. Once water comes to a boil, add 2 tsp of salt and turn the heat down to medium low and let the stock simmer for about an hour.
4. My mom usually lets the chicken stock cool down and then refridgerates for a few hours so the fat has solidified and is easily scooped out.
5. Remove the chicken from the pot and shred the chicken into large chunks. Set aside.
6. Transfer the bones back into the pot and bring back to a boil. Simmer on low for another hour or so.
7. In a seperate pot, bring half a pot of water to boil so you can cook the pho noodles.
8. Once noodles are cooked, strain and move to a serving bowl, add desired amount of stock and serve with bean sprouts, etc.