Cooking Smitten Kitchen’s Chicken Pho

In a strange twist of fortune, I made one of my favorite meals in ages on a day I didn’t feel like taking pictures. A few weeks back, I saw Smitten Kitchen’s new recipe for Chicken Pho and was instantly interested in giving it a shot. I remembered seeing something on this Vietnamese soup on a travel food show, most likely an episode of Anthony Bourdain’s No Reservations and have been interested in trying it ever since.

At first, I was a bit skeptical because I have an aversion to working with full chickens. They just seem like so much work. But my intrigue trumped my laziness and I spent one day a few weekends back following this recipe very closely. The only ingredients I didn’t include were sprouts and black cardamoms because I couldn’t find them at my grocery store. I even bought some star anise and used about five of them for my broth. I can’t quite remember the exact measurements I used for cinnamon,¬†coriander seeds, fennel seeds or ground cloves, but I think I was in the teaspoon-per arena.

With those few variables in place, I followed the recipe by charring the onion and ginger on my gas stovetop, let the stock cook for several hours and got as much chicken off the bones as possible. I wish I was a better food writer to properly explain to you how good this broth turned out. It had so much depth of flavor thanks to the combination of sweet, salty, tangy and even a bit of sour that I wanted to eat it all day. You throw in some well cooked chicken, rice noodles, crispy fried shallots (which I should have cooked a bit longer as mine didn’t get too crispy) and the rest of the garnishes and you’ve got one of the best, most unique meals I’ve made in a very long time.

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