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Saturday, April 06, 2013

Claire's Pho Ga & Chef K's Sriracha Sauce

On a cold or even cool day nothing is more satisfying than a big bowl of soul and more soup more enjoyable than Thai Pho (pronounce fuh or fa). The wonderfully flavored broth, the freshness of the vegetables and the noodles cooked just right. Finishes with garnishes that you can add, more or less depending on your mood. Kicked up with Sriracha sauce for that extra hot treat.

Chicken Pho
(Pho Ga)

2 yellow onions, about 1 pound total, unpeeled
4-inch section fresh ginger, unpeeled
1.5 liters good-quality chicken stock
5 star anise
6 whole cloves
3-inch cinnamon stick
1 red chilies
4 tbsp soy sauce
4 tbsp fish sauce (nuoc mam)
2 tbsp sweet chili sauce
1 Oz rock sugar (or 2 tbsp dark brown sugar)
200g dried rice noodles (banh pho noodles)
400g diced chicken breast
6 halved baby bok choy
12 baby corn
1/2 cup sliced carrots
1 sliced red pepper


A few fresh mint and basil leaves
1 sliced red chili
3 sliced spring onions


Char the onion and ginger until dark in colour. Place in cold water and remove the skins of both.
Place chicken stock in a large pot with onion, ginger, the spices, red chili, soy sauce, fish sauce, sweet chili sauce, bring to a boil,reduce heat and simmer for 10 minutes. Strain for a clear broth.

Blanch the noodles.

Return the stock to the pot,  add diced chicken breast, then simmer for 4 minutes, then add the baby bok choy, baby corn, sliced carrots, red pepper  to the pan and cover with a lid.

To serve, place noodles in the bowl's, ladle the soup into bowls and garnish with a few fresh mint and basil leaves, 1 sliced red chili and 3 sliced spring onions. Serve with Sriracha sauce.

Chef K's Sriracha Sauce

Warning use gloves while handling the chilies and be sure to wash your hands and cutting boards as well as remove the volatile oils afterwards .

3/4 lbs bird chilies
8 cloves garlic
1 cup apple cider vinegar
2 tsp kosher salt
1 Oz rock sugar (2 tbsp dark brown sugar)
1 tbsp soy sauce
2 tsp fish sauce (nuoc mam)

Clean the chilies and coarsely chop with the garlic. Place in a glass mixing bowl pour the vinegar over and allow to marinate covered for 6-8 hours or overnight.

Place in a pan and add the remaining ingredients, bring to a boil, reduce heat and simmer for 10 minutes. 

Process until smooth with an immersion blender or in a food processor. Place in jars and cool, Keep refrigerated for up to 6 weeks.

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