Simply Pho by Helen Le

Author:Helen Le
Language: eng
Format: epub
Publisher: Race Point Publishing
Published: 2017-08-15T00:00:00+00:00

2. To a large stockpot, add the chicken, water, 1 tablespoon (15 ml) salt, the remaining 2 slices ginger, and the onion. Bring to a boil and skim off the scum as soon as it rises to the top. Add the shrimp and shiitake mushrooms to the stockpot, reduce the heat to medium-low, and simmer, uncovered, until the chicken is tender. It might take 30 to 60 minutes depending on the kind of chicken you use. Occasionally skim off the scum. If the broth reduces, add hot water to compensate, making sure you always have the same amount as when you started.

3. To make the egg topping: In a medium bowl, add the eggs and lightly season with salt and black pepper. Add the fish sauce, then beat well.

4. Grease an 8-inch (20 cm) nonstick pan with the vegetable oil, then use a paper towel to wipe it off. Heat the pan over medium heat until it is nice and hot. Pour the egg mixture into the pan and tilt it in a circular motion to coat the bottom. Quickly pour the egg mixture back into the bowl; you will get a very thin egg sheet sticking to the pan. Remove the sheet and let it cool on a plate or cutting board. Repeat this step until you finish the egg mixture. (You only need to grease the pan for the first sheet.)

5. To test the chicken, poke the thigh with a chopstick or fork and when the water coming out runs clear, it is cooked through. Remove from the stockpot and rinse well under cold running water to prevent the skin from darkening. Let cool, then debone and thinly shred the meat by hand.

6. Remove the shiitake mushrooms from the stockpot with a slotted spoon, thinly slice, and set aside.

7. Season the broth to taste with salt, fish sauce, and chicken stock powder, and simmer for 5 more minutes after you remove the chicken.

8. Roll up the egg sheets and cut into very thin strips.

9. Arrange the shredded chicken, sliced mushrooms, and egg sheet strips side by side on a serving platter.

10. To assemble the vermicelli bowls: Fill each of the serving bowls halfway with noodles. Top with shredded chicken, preserved radish, shredded ham, sliced shiitake, egg strips, and 1/2 salted egg (if using). Ladle the hot soup over the noodles. Top with the chopped mint and scallion.

11. Serve with the lime wedges, fermented shrimp sauce (mắm tôm), and Lethocerus indicus extract (if using).

SHOPPING TIP

Lethocerus indicus is a giant water bug native to Southeast Asia. In northern Vietnam, a tiny drop of its essence added to a bowl of dipping sauce (served with steamed rice rolls known as banh cuốn) or to a bowl of bún thang is believed to add great flavor and uniqueness to the dish.

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