Pho Spices

Hi,


I am new to HK and I love Pho...I would like to know if there is any place where I can buy the package which has all the pho spices and the little bag that you put in the pot in order to flavor the broth. If there are any experts out there who could give me some advice, I would appreciate it..


Thanks, :)

I am told by Nathan purveyor of the best Pho in Hong Kong [Pho Saigon G/F, 319 Hennessy Rd. (nr. Tonnochy Rd.) Wanchai, Hong Kong. Tel: 2833-6833] that making pho is very time consuming and that to get it remotely right you have to use chicken carcasses boiled with the various ingredients for hours. He imports most of his ingredients directly from Vietnam (no packs of powder...)


I dont think you will get anything remotely close to authentic pho out of a package...


That said, many of the so-called Vietnamese restaurants in HK will buy packaged ingredients which they dump into a pot - but then that would not be worthy of being called pho...


Drop by Nathan's - once you try his chicken pho there is no going anywhere else (except Vietnam).

I hope you get a reply more helpful than Ed's. I am based in Shanghai, and don't know of a source that you're looking for. But Ed's suggestion that you go to his friend's restaurant or Vietnam is, I'm sure, not what you're looking for. Now - I have plenty of great Malaysian and Thai food here, that I cook at home with "packs of powder" and envelopes of spices from local markets. No, it's not the same as Thailand and Malaysia, but a hell of a lot cheaper, figuring air fare and hotel. Sometimes 90% of perfection is better - much better - than doing without. Good luck in your search. BTW - we have some pretty good pho restaurants here, and I am sure there are plenty in Hong Kong, not only Nathan's.

There are many but only Pho Saigon is authentic...

Ingredients:

For the broth

4-inch piece unpeeled ginger root

14 medium shallots, peeled

1 1/2 teaspoons salt

2 (3-pound) chickens (preferably free-range for best flavor)

3 whole scallions

5 star anise

2 cinnamon sticks

1 piece (1 ounce) Chinese rock sugar (may substitute 2 teaspoons palm or light brown sugar

For the assembled pho

1 pound dried or fresh rice noodles

1 bunch cilantro leaves

1 to 2 bunch finely chopped scallions (white and light-green parts)

1 to 2 bunch Thai basil sprigs

4 to 5 jalapeno peppers, seeded and cut crosswise into thin slices

Chili sauce, such as Sriracha

Freshly ground black pepper

Directions:


For the broth: In a 425-degree oven, roast the ginger and shallots until slightly softened and lightly browned, about 30 minutes for the shallots and about 45 minutes for the ginger.


Meanwhile, in a large pot bring 4 quarts (16 cups) of water to a boil. Take note of the water level. Season with salt.


Wash the chickens thoroughly under cold water, removing any packages of gizzards from the cavity and any excess fat from near the cavity opening. Gently lower the chickens into the boiling water. Cook at a light boil for 20 minutes, removing any scum that rises to the surface. Remove from the heat, cover and set aside for another 10 minutes to allow the chickens to poach in the hot liquid. Using a sturdy wooden spoon inserted into the cavity, lift the chickens one at a time, tip them to drain any liquid and transfer to a cutting board to cool.


Return the pot to medium-high heat and return the broth to a boil. Replenish any lost liquid that evaporated with boiling water. (There should be a rim of fat and scum where the original water line was.) Wrap the ginger and shallots in cheesecloth, if desired. Add the ginger, shallots and scallions to the broth, reduce the heat to medium-low and simmer for 25 minutes.


In a dry skillet over medium heat, toast the star anise and cinnamon until browned but not burned. If desired, wrap the cinnamon and star anise in cheesecloth or tuck inside a tea infuser. Add the spices and sugar to the broth and continue to cook for another 10 minutes. Strain the broth through cheesecloth or a fine sieve, pressing gently on the shallots to remove any juices. Discard the solids. Measure broth and add water as needed to bring total amount of liquid to 16 cups.


For maximum flavor, let the soup rest an hour or so before serving, or make it a day ahead so the flavors have a chance to meld. (May refrigerate for up to several days. Any fat in the broth will congeal on the surface and can be spooned away, but leave some for flavor and texture.)


Carve the chicken into pieces and use your fingers or a knife to remove the meat from the bones. Cut the meat into bite-size pieces, leaving skin intact if desired.


For the assembled pho: Preheat large, deep serving bowls in a 200-degree oven.


Bring the broth to a boil.


If using dried rice noodles, place them in a large bowl or deep casserole and cover with boiling water. As the noodles wilt, press them into the hot water until softened completely. Drain and set aside.


Bring a large pot of water to a boil. Place a portion of the cooked or fresh noodles in a large strainer and dip them into the boiling water until heated through, 5 to 10 seconds. Transfer the noodles to a bowl and repeat with the remaining noodles.


Place some chicken, cilantro and scallions in each bowl. Ladle about 2 cups of hot broth over everything. Repeat the process for each bowl.


Pass the bowls to individual guests and allow them to add the remaining basil, bean sprouts, chili peppers and condiments to taste.

You can also freeze the broth in portions or you could try a using a can of chicken broth/stock and adding the ginger, star of anise and cinnamon separately. I make alot of my own soup stocks and although it takes time its not really time consuming because you throw everything in a pot and then do very little else.

Thanks for the recipe...it is very well explained, I am looking forward to my first bowl of homemade Pho :)

that's correct Amanda Le.....chicken broth makes is bun. Beef stock makes pho.