New Year Vietnamese Pho with Crispy Shallots
DATE: September 27, 2022
- Serves: 6
Featured product
Spice Spice Baby
Asian 6 Spice
Spice Spice Baby Refill
Asian 6 Spice
FOR THE BROTH
- 1 4-6lb duck or chicken carcass
- 6 cups water
- 1 tbsp Healthy On You® Spice Spice Baby Asian 6 Spice blend
- ½ cup pineapple juice
- 1 large onion quartered, unpeeled
- 4 cloves peeled garlic, crushed
- 1 2 inch piece unpeeled ginger, smashed
- 10 green cardamom pods
- ¼ cup fish sauce (I use red boat brand)
- 2 cups Shiitake mushrooms, sliced
- 4 small baby bok choy, halved
- 2 egg whites, beaten (optional)
- 16 oz dried rice noodles
- various fresh herbs and garnishes: shredded cabbage, mung bean sprouts, cilantro, green onion, mint, Thai basil, lemon balm, etc)
FOR THE CRISPY SHALLOTS
- 1 large shallot, thinly sliced
- 1 tbsp cornstarch
- 1 cup gluten-free or regular panko or tempura flakes
- 1 egg, beaten
- 1 cup flavorless oil (grape seed oil works well)
Directions
START THE PHO
- In a large soup pot, using no oil, char the onions and garlic for 4-5 minutes over medium-high heat.
- Add the water, the duck or chicken carcass, Spice Spice Baby spice blend, pineapple juice, and ginger.
- Bring to a boil and reduce the heat to a gentle simmer and cover. Allow to cook for 2 - 6 hours. As it cooks, occasionally skim the oil and foam as it floats to the top. You may need to add more water as it reduces.
- Strain the broth into another stockpot with a fine mesh strainer and continue to simmer.
- This step is optional. The egg whites help to make the broth clear and remove any residual floaters from the carcass. Add the egg whites to the broth and DO NOT stir. It will float to the top and the particles in the soup will adhere to it. You can remove the cooked egg whites with a slotted spoon, leaving you with a clear broth. If necessary, do one more strain to rid any extra egg.
- Add cardamom seeds to the broth and cook with low heat for another 30 minutes.
- Add the fish sauce, mushrooms, bok choy and season with salt and pepper to taste. Keep under low flame while you prepare the shallots.
MAKE THE CRISPY SHALLOTS
- In a small bowl, coat the sliced shallots in cornstarch.
- Shake off excess cornstarch and add to the beaten egg.
- Scoop out the shallots and place in a bowl with the tempura/panko flakes. Coat evenly.
- Heat a small saucepan on high heat. Add the oil and when hot, add the shallots. Fry until crispy, 5-8 minutes. Remove from pan with a slotted spoon and allow to drain on a plate with a paper towel. Set aside.
PUT THE SOUP TOGETHER
- Cook the noodles per package instructions. Drain and divide the noodles among 4 soup bowls.
- Pour the steaming broth over the noodles. Top with the shredded cabbage, cilantro, green onion and sprinkle the crispy shallots on top. Serve piping hot.
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