Vui Hunt from Vui's Kitchen made Chicken Pho (see recipe below) Visit the original Vui's Kitchen locations in Germantown at 1120 4th Avenue North, at 2832 Bransford Avenue in the Berry Hill neighborhood, and the new location in Hunter's Station Food Hall at 975 Main St, Nashville, TN 37206. Don't miss the Grand opening celebration at Hunter's Station's “Deck the Food Hall” event on Saturday, December 14 from 1 to 5 p.m with complementary bites, festive live music, a visit from Santa and more! Get details online at www.huntersstation.com/
Vui’s Kitchen Chicken Pho
Yields: 8-10 servings
2 whole chicken (8-10 lbs.)
3 yellow onions cut in half
5 in. piece of ginger, cut in half sideways
2 lbs. daikon radishes, peeled & cut into 3 in. pieces
1/4 cup coarse kosher salt
2 oz. rock sugar
8 qt. water (or just enough to cover the chicken.
3 tbsp. coriander
1 tbsp. fennel seeds
3 pieces black cardamom
5 star anise
2 cinnamon sticks
Noodles & Garnishes:
1 package flat rice pho noodles (cooked according to instructions on the package)
1 cup yellow onion/peeled/thinly sliced
1 cup green onion chopped
1 cup cilantro chopped
1 handful Thai basil
2 cups bean sprouts
2 jalapeño sliced thinly
2 lime cut into wedges
Condiments: Fish sauce, Sriracha, Hoisin Chili sauce
Method for Broth:
Trim excess fat off from the chicken and rinse off any blood. Set aside. Turn oven broiler to high. Place cut yellow onions and ginger on a baking sheet with parchment paper. Roast until onion and ginger turn brown and blistered, about 30 minutes (15 minutes per side). Or roast on a medium-high heat pan with no oil to create delicious aroma.
Toast dry spices in a pan on medium heat. Stir well for a few minutes, until the aroma becomes fragrant. Careful not to burn them. Let cool, transfer spices into a spice bag or cheese cloth, and set aside.
Place all ingredients from above, including peeled daikon and spices, in a stock pot and fill up with water. Bring to a boil on high heat, then turn down to a simmer. Remove chicken from the pot after 30-45 minutes or until the thickest part of the chicken reaches 165 degrees, and then set aside. Remove meat from bones to use later.
Return bones back into stockpot. Ladle and remove foam from top of broth, as needed, to create a clearer colored broth, continue to simmer broth for about 90 minutes. Strain broth, and discard all solids. Season with extra salt and fish sauce to taste.
Add noodles to the bottom of each bowl. Top with cooked chicken, sliced yellow onion, green scallions and cilantro.
Ladle super-hot broth over the bowl, covering the contents.
Garnish with your choice of toppings, and squeeze lime over for freshness.
Add additional condiments like fish sauce, chili sauce, sriracha or hoisin to bring extra spiciness and zing.
Keep extra broth in the freezer for later use.