{"id":13250,"date":"2020-04-10T18:04:17","date_gmt":"2020-04-10T22:04:17","guid":{"rendered":"http:\/\/artsatmichigan.umich.edu\/ink\/?p=13250"},"modified":"2020-08-11T12:11:15","modified_gmt":"2020-08-11T16:11:15","slug":"dine-and-design-authentic-chicken-pho","status":"publish","type":"post","link":"https:\/\/artsatmichigan.umich.edu\/ink\/2020\/04\/10\/dine-and-design-authentic-chicken-pho\/","title":{"rendered":"Dine and Design: Authentic Chicken Pho"},"content":{"rendered":"<p>When I visit home from college, I&#8217;m usually welcomed with my favorite meal, a steaming bowl of chicken pho. The Vietnamese noodle soup has been one of my favorite foods since I was a child, and my mom would spend hours preparing the aromatic broth. Pho is somewhat of a cure-all to me&#8211;whether it be a bad day, a cold, freezing temperatures, or homesickness. It connects me to\u00a0 Vietnamese culture and never fails to make me feel better.<\/p>\n<p>In my poster design class, I recently created a triptych series of noodles&#8211;yes, noodles. For now, I&#8217;ll share the pho poster and provide you with a recipe that can inspire your next quarantine project.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_13327\" class=\"thumbnail wp-caption aligncenter\" style=\"width: 658px\"><img decoding=\"async\" loading=\"lazy\" class=\"size-large wp-image-13327\" src=\"http:\/\/artsatmichigan.umich.edu\/ink\/wp-content\/uploads\/2020\/04\/noodlesfinalpho_Page_3-780x1024.png\" alt=\"\" width=\"648\" height=\"851\" srcset=\"https:\/\/artsatmichigan.umich.edu\/ink\/wp-content\/uploads\/2020\/04\/noodlesfinalpho_Page_3-780x1024.png 780w, https:\/\/artsatmichigan.umich.edu\/ink\/wp-content\/uploads\/2020\/04\/noodlesfinalpho_Page_3-229x300.png 229w, https:\/\/artsatmichigan.umich.edu\/ink\/wp-content\/uploads\/2020\/04\/noodlesfinalpho_Page_3-768x1008.png 768w\" sizes=\"(max-width: 648px) 100vw, 648px\" \/><figcaption class=\"caption wp-caption-text\">Homecoming<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p><strong>Classic Pho Ga Recipe<\/strong><\/p>\n<p>Serves 6<\/p>\n<p>&nbsp;<\/p>\n<p><em>Ingredients<\/em><\/p>\n<p><strong>For the broth:<\/strong><\/p>\n<p>6 star anise<\/p>\n<p>6 cloves<\/p>\n<p>1 tsp whole black peppercorns<\/p>\n<p>3 pounds chicken backs, necks, or drumsticks (almost any cheap part will do)<\/p>\n<p>1 whole chicken, cut in half<\/p>\n<p>1 piece ginger, around 4 inches, cut in half<\/p>\n<p>2 yellow onions, peeled<\/p>\n<p>1\/4 cup fish sauce<\/p>\n<p>2 tbsp sugar<\/p>\n<p>1 tbsp salt<\/p>\n<p><strong>For assembly:<\/strong><\/p>\n<p>1 pound dried rice noodles<\/p>\n<p>1\/2 yellow onion, sliced very thin<\/p>\n<p>3 scallions, chopped<\/p>\n<p>1\/2 cup cilantro, chopped<\/p>\n<p>1 pound bean sprouts<\/p>\n<p>15-20 sprigs Asian basil<\/p>\n<p>1-3 serrano chilies, sliced (optional)<\/p>\n<p>1 lime, cut into wedges<\/p>\n<p>&nbsp;<\/p>\n<p><em>Instructions<\/em><\/p>\n<ol>\n<li>Lightly toast the star anise, cloves, peppercorns in a dry pan for 2 mins then place aside<\/li>\n<li>Char the ginger and onion in an oven on the broil setting until soft and fragrant (around 10-15 mins)<\/li>\n<li>Bring 5 quarts water to a rolling boil in a large pot<\/li>\n<li>Add all the chicken, boil for 3 mins, then reduce to a simmer<\/li>\n<li>Skim the surface of the broth intermittently to remove fat<\/li>\n<li>Add the ginger, onions, fish sauce, sugar, and salt<\/li>\n<li>Cook for about 30 mins until chicken is cooked, then take out the chicken halves to cool<\/li>\n<li>Remove skin from the chicken halves and discard<\/li>\n<li>Add the peppercorns, cloves, and anise to the broth (in a spice bag if you have one)<\/li>\n<li>Cook broth for another 60 mins<\/li>\n<li>Shred the chicken halves into bite size pieces (you may need only half of it for serving and can save the other half)<\/li>\n<li>While broth is simmering, blanch the pho noodles in another pot of boiling water for 10-30 seconds until soft but chewy<\/li>\n<li>Portion the noodles, shredded chicken sliced onions, and scallions into bowls<\/li>\n<li>Bring the broth back up to medium heat, ladle the broth into each bowl and serve<\/li>\n<li>Garnish the bowls to your liking with the bean sprouts, herbs, lime juice, pepper and enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>When I visit home from college, I&#8217;m usually welcomed with my favorite meal, a steaming bowl of chicken pho. The Vietnamese noodle soup has been one of my favorite foods since I was a child, and my mom would spend hours preparing the aromatic broth. Pho is somewhat of a cure-all to me&#8211;whether it be [&hellip;]<\/p>\n","protected":false},"author":2191,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1334],"tags":[],"_links":{"self":[{"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/posts\/13250"}],"collection":[{"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/users\/2191"}],"replies":[{"embeddable":true,"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/comments?post=13250"}],"version-history":[{"count":5,"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/posts\/13250\/revisions"}],"predecessor-version":[{"id":13331,"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/posts\/13250\/revisions\/13331"}],"wp:attachment":[{"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/media?parent=13250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/categories?post=13250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artsatmichigan.umich.edu\/ink\/wp-json\/wp\/v2\/tags?post=13250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}