Hanoi Style Breakfast Pho (Overnight)

By stancec44

After bringing it to a boil, Bowien simmers simple chicken broth for just a short period, believing that the flavor goes flat if cooked for too long.

Ingredients

• 1 1 1⁄2 4-lb.) 1⁄2 - 4-lb.) chicken
• to salt and freshly ground black pepper, to taste
• 1 1⁄2 1 oz. Thai rock sugar or 1 tbsp. granulated sugar
• 3 3 1 tbsp. plus 1 cup fish sauce, preferably Squid brand
• 2 2 1⁄2 32 lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
• 1 1 1 cup cilantro, roughly chopped
• 4 4 4 scallions, thinly sliced
• 1 1⁄2 1⁄2 large white onion, thinly shaved using a mandoline, rinsed under cold water, and drained
• Sriracha sauce, for serving
• 1 1⁄2 1⁄2 cup fresh lime juice
• 1 1 1 jalapeño, stemmed and thinly sliced

Preparation

Step 1

Pat chicken dry using paper towels and set on a baking sheet fitted with a rack; season generously with salt inside and out. Chill, uncovered, overnight.

The next day, transfer the chicken to a large pot and add 1 gallon of water; boil. Reduce heat to medium; simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to a cutting board and let cool; shred meat, discarding skin. Return bones to broth; simmer, skimming as needed, until slightly reduced, 35–40 minutes.

Stir in sugar, 3 tbsp. fish sauce, and salt; strain broth into a clean pot. Add reserved shredded chicken; keep warm. Divide noodles between bowls; top with broth and chicken. Garnish each bowl with some cilantro, scallions, onion, and sriracha. Stir remaining fish sauce, the lime juice, jalapeño, and black pepper in a bowl; serve alongside soup for dipping chicken.