Today, I had some free time and a capon of the Tien Yen breed weighing over 3kg was placed in a new place so I decided to try it out and see if it was good, so I decided to cook Hanoi chicken pho. I had sea worms, onions, coriander roots, ginger, rock sugar at home, and lemon leaves with the chicken. I went to the supermarket to buy 20 more chicken feet, two chicken bones, a tray of intestines, eggs, pho noodles, green onions, onions, onions, coriander, lemon, and chili.
Steps to cook and enjoy Hanoi chicken pho are as follows:
Boil the chicken: Rub salt and ginger on the chicken to make it fragrant, then wash it thoroughly, check to see if all the lungs have been removed. Take a pot to boil the chicken, add water and bring it to a boil, then add the chicken. When the water starts to bubble, take the chicken out and wash it thoroughly. Place the thick-bottomed pot on the stove to boil the chicken. The water must cover the chicken, and the pot must be large enough so that the chicken is not pressed to the bottom of the pot, which can easily burn. Roast the ginger and shallots and put them in the pot to boil the chicken. When the pot starts to boil, reduce the heat and skim off the foam. Boil the chicken for about 10 minutes, turn the chicken over and turn off the heat, cover the pot for 25-30 minutes so that the chicken is cooked, and when cut, the bones will not be red, and the skin will not be torn. Take the chicken out and wash it with filtered water with ice to remove the fat and make the skin crispy. To dry the chicken, rub chicken fat all over the chicken to make the skin shiny and beautiful. The skin of Tien Yen chicken is already very yellow, so there is no need to add turmeric. Boil the chicken gizzards, intestines, and eggs separately.
Chicken cut: If you want to cut it nicely, put the chicken in the refrigerator for about an hour, then cut and slice the meat. Today the refrigerator is full and there is no room so I had to leave it outside. The weather is cold so the chicken is a bit dry. Use a sharp knife to cut all the chicken out but don't cut it yet. Cover the chicken cut plate with cellophane to prevent it from drying out.
Cook the broth: Cut the sea worms in half and clean them, in case there is sand inside. Wash them, drain them, then fry them until golden brown. Put the ginger and onions in the air fryer and grill them until fragrant. Wash the onion roots and old coriander roots and put them in the basket. Wash the chicken bones and chicken feet, blanch them in boiling water, then cover them with water to simmer the broth with the filtered chicken bones. Add the fried sea worms, grilled ginger, onion roots, onion skins, and coriander roots to the pot. When the pot boils, skim off the foam and lower the heat. Add a spoonful of salt to the pot and keep the lid open to keep the water clear. Simmer for about half an hour, add the onions, and simmer for another 30 minutes, then turn off the heat and let it cool. Remove the bones and discard them, and arrange the chicken feet on a plate to drink beer. Filter the broth to get clear water. Mix the broth with the chicken broth, simmer, add two spoons of good fish sauce and a few rock sugar cubes. Remember to use rock sugar, not granulated sugar. Rock sugar makes the broth clear, balances the flavor and is not as sweet as granulated sugar or MSG.
Prepare other ingredients: While the broth is simmering, wash the onions, spring onions, and cilantro. Blanch the spring onions in boiling water. Divide the chicken gizzards into 5 pieces and tie them with the blanched onions. Arrange the intestines and eggs on a plate. Thinly slice the onions, finely chop the spring onions, mix with chopped coriander, peel and remove the veins from the raw lemon leaves, cut the fresh chili into pieces, quarter the fresh lemon, and prepare the spices and pepper.
Slicing chicken : Take out the chicken and slice it close to eating. Mix into large, even pieces, slice with a knife, don't slice it as thin as you can at restaurants, it's not good, just slice it about 2 millimeters thick is best. When slicing, don't let the skin go past the meat, the pieces of meat are even. Arrange the brown meat, white meat, and back meat in separate sections.
Blanching the noodles: Take a little broth mixed with boiling water to blanch the noodles for a richer flavor instead of blanching them with plain boiled water like in restaurants. Blanch each bowl you eat.
Preparation: Place the chicken dish, egg intestine dish, rolled intestine dish, chicken feet dish, lemon bowl, chili, salt and pepper, pho noodles, and fragrant onions on the table ready. When everyone is seated, start making pho, to ensure the pho bowl is piping hot. While waiting for pho to be made, nibble on chicken feet, or eat rolled intestines and sip beer.
Making pho: Turn on the stove so that both the broth and the water for blanching the noodles are simmering. Take the pho noodles (enough for one bowl) and blanch them to soften them, put them in a deep, wide-mouthed, thick bowl, and arrange the chicken on top. Depending on each person's preference, add each type accordingly. Those who are easy-going can eat a mixed bowl, which means all types of meat, add a soft-boiled egg and a piece of rolled intestine. Add julienned lemongrass leaves, coriander, and chopped onions on top, and split onions on top. Note that you add just enough of each type, don't add too much, or the meat will be too much or the green onions will look abnormal.
Pouring pho: The pho broth must be boiling when poured. When pouring, do not use a ladle to scoop the broth and pour it right into the middle of the bowl. If you pour it like that, the onions and coriander will either be cooked or each will go in a different direction, making the bowl of pho look very ugly. When pouring pho, you must slowly pour it evenly around the bowl so that the broth spreads across the surface of the bowl without crushing the vegetables, and the bowl of pho still retains its shape as before pouring. Use a ladle to skim a little of the fat and let it spread lightly over the bowl of pho for a romantic look.
Eating pho: Use chopsticks to gently mix the onions and coriander with the broth. Don't add anything in a hurry, use a spoon to scoop up a mouthful of broth and sip lightly to taste whether the pho broth is ready. Then sprinkle pepper, squeeze a few drops of lemon, add fresh chili slices to round out the flavor. The clear pho broth has the aroma of ginger, pepper, onions, lemon leaves, rich pho noodles, succulent, sweet raw chicken, crispy, fatty chicken skin that is not greasy. The chicken is golden yellow mixed with ivory white, the pho noodles are opaque white, the young eggs are apricot yellow, the onions are pure white, the green onions are bright green, the coriander is apricot green, the broth is clear and slightly greasy.
Finally, to enjoy, the rules of eating pho are: Each person only gets one bowl; when eating, turn off the stove and phone; Do not ask for vinegar, garlic, or side dishes; Do not leave leftover broth.
Source: https://daidoanket.vn/pho-ga-ha-noi-10298774.html
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