- 2 peeled onions, quartered
- Three 1/2-inch-thick slices of un-peeled fresh ginger, smashed or 3 full teaspoons ground ginger
- 4 quarts cold water
- *3 pounds chicken bones, chicken wings, chicken feet (you know, because everybody has these on hand)
- One fresh 3 1/2-pound chicken, quartered
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 1/4 cup Asian fish sauce
- 1 pound dried rice noodles, I used vermicelli rice noodles
- 1 large scallion, thinly sliced
- 1 pound bean sprouts
- **1/2 cup torn basil leaves, Thai basil if you can find it
- 1/2 cup cilantro leaves
- 2 limes, cut into wedges
- 2 jalapeños, thinly sliced and de-seeded (very important part, de-seed your jalapeno peppers)
- Asian chili-garlic sauce
- Hoisin sauce
- Crispy shallots, recipe follows (these are oh sooooooo good and really, really worth the 5 minute it takes!)
Cook the chicken: Fill a large stockpot with the water and bring to a boil. Add the onions and ginger, and the chicken bones or wings, quartered chicken, salt, sugar. Lower the heat and simmer until the chicken is cooked, about 30 minutes.
Remove the chicken and finish the broth. Using tongs, transfer the quartered chicken to a plate and let cool slightly. Remove the meat from the bones and refrigerate. Return the skin and bones to the stockpot and simmer for 2 hours longer. (Think about all the things that you can get done in your home while the broth is simmering and filling your house with the aroma of what is to come….or you can make Farm Chicks Cookies like I did)
After two hours, strain the chicken broth into a large soup pot. Stir in the fish sauce; add more if you want a stronger flavor. Add the reserved chicken to the broth. Let simmer while you prepare the noodles.
In a large bowl of warm water, soak the noodles until pliable, about 15 minutes. Bring a large saucepan of salted water to a boil. Drain the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Divide the noodles between 6 large bowls and sprinkle with the scallion.
Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce, hoisin sauce and crispy shallots.
Pair with a salad of fresh greens and an Oriental sesame-ginger dressing. Serve Farm Chicks cookies for desert with milk or hot green tea with honey. You will be the bomb and the sun won’t just shine, you will be the one with the halo who simultaneously restored the beauty in winter while making it feel like summertime in your soul. Remember:
- Peace: enjoy the moment that has been given to you.
- Patience: warm weather will be here soon.
- Pho: oh my great golly gosh because it is fun, different and so deliciously good.
**I did not have any fresh basil so i used a chopped basil paste from Harris Teeter that i found in the produce section.