Chicken Pho

This deconstructed Vietnamese soup makes an easy weekday meal if you keep the prepped ingredients in the fridge.

chicken pho serves 6

1 small whole chicken (thawed if frozen)
1 carrot, chopped large
6 whole scallions
1 thumb-sized piece of ginger, crushed
1 Tbsp. kosher salt
1 tsp. black peppercorns
16 oz. dried rice vermicelli, cooked
1 bunch scallions, thinly sliced (about 1 cup)
1 bunch cilantro, chopped (about 1 1 ⁄ 2 cups)
Garnishes: Thai basil, mung bean sprouts, lime wedges, sliced hot peppers, Hoisin sauce, Sriracha, or shallots fried briefly in hot oil

Place the chicken in a large pot with carrot, scallions, ginger, and salt and add enough cold water to cover the chicken by 1 inch. Bring to a boil over medium-high heat, reduce heat so water is simmering vigorously and simmer for 10 minutes. Remove pot from heat, cover, and let stand 30 minutes. (Note: Add 5 minutes of simmering time for each pound above 3 pounds.) When the chicken is done, remove it from the pot and allow it to cool enough to handle. Pull the meat from the bones, shred, and set aside. Discard skin and bones.

In the large pot with the stock, remove the solids and bring the stock back to a boil over high heat. Confirm you have at least 3 quarts of stock (use less if you are serving fewer than 6 people—prepare at least 2 cups per person). Taste and adjust seasoning. In a small skillet, fry shallots in a bit of vegetable oil until just golden brown and set aside for garnish.

Divide rice noodles evenly among warm soup bowls. Top each serving with 1 ⁄ 2 – 3 ⁄ 4 cup of chicken, then an even portion of scallions and cilantro. Ladle the hot stock over the top and sprinkle with the fried shallots. Serve immediately, accompanied with prepped garnishes. Add Hoisin sauce and Sriracha to taste.