Pho Sho
Ingredients
Instructions
- Lightly season both chickens with salt and pepper.
- Place chicken in a large roasting dish and cook at 375 for roughly 1 to 1 1/2 hours. If you have a convection oven the process may be faster.
- Allow chickens to cool. Remove meat and set aside for later use.
- Take all chicken bones, leftover skin, fat, and/or trimmings and place in a large stockpot.
- Add carrots, onions, celery and bay leaves.
- Fill with filtered water just an inch below the top.
- Bring to a boil, then drop to a simmer. Simmer for a few hours. Strain. Discard bones and save stock.
- In a small saute pan over medium heat add grape seed oil. Add all the spices to oil and toast until fragrant.
- At the same time your spices are heating up; have your chicken stock in a large stockpot at a simmer. Once the spices are fragrant add to the stock.
- Next add your tamarind paste and fish sauce. Cook this mixture for another hour or so. Let cool and then strain again.
- For the final round of cooking you may add whatever your heart desires. I like to serve this broth with the roasted chicken, onions, green onions, cilantro and lime wedges. I often switch up the carb sometimes brown rice noodles, brown rice, quinoa, or black lentils. Organicville makes a really nice organic Sricha that's worth the money.
Nutrition & Diet Analysis (per serving)
412
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).