You can get this whole recipe done in 2ish hours if you're hustling. It makes 4 servings each with 125g of noodles and 3 cups of broth and uses up one entire chicken leaving no scraps. I tend to take a less traditional approach to assembly, forgoing raw Thai basil in favor of the oil, and reducing the other toppings to shallot, cilantro, and green onion, but you could just as easily skip the sauces in the recipe and serve it with traditional toppings. You can also skip the whole sous vide chicken thing and just pull the breast and thigh meat off the whole chicken after it spent about 30 minutes in the broth and it will be 80% as good with 20% of the effort. ### Ingredients | | Ingredient | Qty (Grams) | Note | | --------- | ------------------ | ----------- | --------------------------------- | | Broth | | | | | | Carrot | 150 | | | | Chicken | 1090 | 4.35lbs Bird - Frame | | | Chicken Feet | 104 | 2 Feet | | | Cilantro | 20 | Stems | | | Cinamon | 5 | | | | Clove | 0 | 12 whole | | | Coriander | 8 | | | | Dried Anchovies | 10 | | | | Fish Sauce | 30 | | | | Fresh Fennel | 150 | (about half stalks) | | | Garlic | 50 | | | | Ginger | 100 | | | | Palm Sugar | 15 | | | | Salt | 13 | | | | Star Anis | 5 | | | | Tsaoko | 3 | 3 pods | | | Water | 3785 | 4 quarts | | | | | | | Chicken | | | | | | Olive Oil | 67 | | | | Black Pepper | 0.5 | less than 1g | | | Chicken Meat | 875 | with skin | | | Lime | 87 | juice of 1 lime. 33g juice | | | Salt | 6 | | | | White Pepper | 0.5 | less than 1g | | | | | | | Noodles | | | | | | Dry Noodles | 500 | I like Three Elephants Brand | | | | | | | Basil Oil | | | Makes 138g (need 15g serving) | | | Avo Oil | 300 | | | | Thai Basil | 150 | | | | | | | | Hot Sauce | | | Makes 159g (need 15g per serving) | | | Dried Thai Chili | 5 | 12 chilis | | | Dried Ghost Pepper | 1 | 1 chili | | | Thai Red Chili | 20 | 20 chilis | | | Rice Vinegar | 50 | | | | Water | 100 | | | | Salt | 4 | | | | | | | | Toppings | | | | | | Cilantro | 20 | 5g each | | | Green Onion | 60 | 15g each | | | Lime | | 1/4 lime each | | | Jalepeno | | Optional | | | Shallot | | Optional | | | Thai Basil | | Optional | | | White Onion | | Optional | ### Directions #### Broth 1. Remove breast and thigh meat and skin from a whole chicken and put the rest in a stock pot with 4 quarts of water. Bring to a boil and Skim 2. Add fennel, garlic, ginger, carrot, toasted spices (in bag), and dried anchovies and bring to a simmer for 1.5 hours 3. Add Salt, Palm Sugar, Fish Sauce, and Cilantro stems and continue at low boil for another 30 minutes 4. Remove from heat, strain, return liquid to heat and reduce to 3 quarts. Hold just below simmer until ready to serve #### Chicken 1. Marinade skin on breasts and thighs in Olive Oil, lime juice, black and white pepper, and salt in vacuum bag (3 hours) 2. Sous vide at 160 for 2 hours (can hold at that temp for longer) 3. Pull and chop immediately when ready to serve #### Basil Oil 1. Blend 2:1 Avo Oil to Thai Basil by weight until consistent 2. heat over medium/low heat to remove moisture until bubbling slows (20-30 min) 3. Strain into bowl over ice bath 4. Put in squeeze bottle to serve #### Hot Sauce 1. pour boiling water over dried chillies and let soak until water cools 2. blend water/chili mix with fresh chilis vinegar and salt 3. Put in squeeze bottle to serve #### Noodles 1. Bring large pot of water to boil 2. Portion out 125g per serving of rice noodles into strainer baskets 3. Drop noodles and pull after 6 minutes (or when almost soft) 4. Assemble immediately #### Assembly 5. Add Noodles to an empty 1-quart bowl 6. Position sliced chicken and garnishes as desired 7. Cover with 3 cups of very hot broth 8. Add basil oil and hot sauce to taste ### Notes - This recipe is to use one whole chicken. Don't get too bent out of shape about the weights. I prefer pasture-raised birds as their fat tends to have a deeper flavor and you will get a higher frame-to-meat ratio which works well for this recipe. - On that note, the quantities in the table above are from trials when I was dialing in my Pho pop-up. If a weight looks oddly specific, pay more attention to the note. - You can portion out everything except for the noodles in a quart deli container and it freezes very well. then you can just heat the whole thing over the stove, add noodles and serve.