Pho Broth

 

1 Onion, peeled and cut in half

1 2 inch piece of ginger, sliced lengthwise 

4 Star Anise

3 Cloves

1 Cinnamon stick

2 tsp Fennel

1 black cardamom pod

2 & 1/2 Qts water

1 TBLSP chicken base

1 Chicken carcass

2 dried Shiitake mushrooms

2 TBLSP brown sugar

1 TBLSP Fish sauce

1 TBLSP Soy sauce

1-2 tsp salt, to taste

Heat a 4 quart soup pot or Dutch oven over medium heat.

Put the onion and ginger into the pot, cut sides down. Let cook for a few minutes until browned.

Remove the onion and ginger and set aside.

Add in the spices and stir for about a minute.

Pour in the water and whisk in the chicken base. Put the chicken carcass along with the dried shiitakes. Add the onion and ginger back to the pot.

Bring to a low simmer and let cook for a few hours.

Strain the broth into another pot. Add the sugar, fish sauce, soy sauce and salt.

Makes 2 quarts of broth.

Serve with noodles, add pieces of cooked chicken breast. Garnish with bean sprouts, fresh basil, hoisin sauce and Sriracha if desired.