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Author Notes: This is my version of Vietnamese Pho excluding the MSG and including Organic. This soup is a process, but the results are well worthwhile and can feed a large group of people. —Ryan Kalkwarf
Serves 10 people or more
- 2 Organic Chickens
- Alderwood Smoked Sea Salt
- Fresh Cracked Pepper
- 2 Bay leaf
- 2 Carrots roughly chopped
- 3 Celery stalks roughly chopped
- 1 large yellow onion roughly chopped
- Lightly season both chickens with salt and pepper.
- Place chicken in a large roasting dish and cook at 375 for roughly 1 to 1 1/2 hours. If you have a convection oven the process may be faster.
- Allow chickens to cool. Remove meat and set aside for later use.
- Take all chicken bones, leftover skin, fat, and/or trimmings and place in a large stockpot.
- Add carrots, onions, celery and bay leaves.
- Fill with filtered water just an inch below the top.
- Bring to a boil, then drop to a simmer. Simmer for a few hours. Strain. Discard bones and save stock.
For the Pho
- 12-15 Star Anise Pieces
- 6 Cinnamon Sticks
- 20 Green Cardamom Pods
- 12 Cloves
- 3 Pieces of crystallized ginger
- 1 small knob fresh ginger grated
- 1 tablespoon grape seed oil
- 2 tablespoons Organic Tamarind Paste (Aunt Pattie's)
- 2 tablespoons Fish Sauce (Red Boat 40)
- In a small saute pan over medium heat add grape seed oil. Add all the spices to oil and toast until fragrant.
- At the same time your spices are heating up; have your chicken stock in a large stockpot at a simmer. Once the spices are fragrant add to the stock.
- Next add your tamarind paste and fish sauce. Cook this mixture for another hour or so. Let cool and then strain again.
- For the final round of cooking you may add whatever your heart desires. I like to serve this broth with the roasted chicken, onions, green onions, cilantro and lime wedges. I often switch up the carb sometimes brown rice noodles, brown rice, quinoa, or black lentils. Organicville makes a really nice organic Sricha that's worth the money.