Daring Baker Squid Pho

Last minute as usual for the daring Kitchen challenge! I completely forgot to take it into consideration when I sat down to write my weeks menu so I had to shoe horn it in somewhere. I was already having chicken in the week but I remembered I had some frozen squid in the fridge and thought it would be a good addition to an aromatic broth.

I have tried to make similar recipes before but usually go for the make something up without a recipe route and it hasn't always been that successful. This time I was glad to have some guidance as the resulting stock was delicious and will be one I will make again and again.

Equipment:

• Frying pan
• Large stockpot
• Tongs
• Strainer, sieve or colander
• Bowls for serving

Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions

Servings: Makes 4 servings

Ingredients:

For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)  (I used about 10 baby squid sliced into rings)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

Accompaniments:

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

Directions:

1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.


2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.


3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.


4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.


5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.


6. Prepare the noodles as per directions on the package.


7. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.


8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.