Our ice maker has been on the fritz lately so we decided that tomorrow, we are going to completely thaw it out to see if it was just a frozen water line. I have a unique habit of saving every single carcass that I butcher or roast to make my own broth. While looking to see what needed to be eaten rather than stuck in a cooler in the snow, there were about 5 carcasses just sitting there. Tonight, we are making Pho. The key is to cook it as long as you can. We only did about 6 hours but at Thanksgiving we go crazy and do it for about 24. To make our broth:
- 5 or so carcass of poultry, rabbit, or whatever you have hanging in the freezer
- Bunch of water
- 2 inch chunk of ginger, washed and coarsely chopped
- 4 gloves of garlic
Simmer for as long as you can stand it. Strain out bones, meat, ginger, and garlic. Put back on stove and put a steamer over the top. Since this was a poultry broth, we steam a couple chicken breasts to put in it. Boil some noodles. We found some fresh wheat noodles from the Asian market that we really like. Get some topping ready, we like
- Basil
- Cilantro
- Jalapeno
- Mung bean shoots
- green onion
- Thinly sliced carrot
- Sriracha
- Hoisin sauce
We were able to find some great bowls and spoons at the Asian market. Put some noodles in the bottom of each bowl. Slice the steamed chicken and divide between the bowls. Ladle on the broth and serve with all the toppings. My bowl is on the top and my wife’s is below. I tend to like Sriracha and she is a huge Jalapeno fan.
Working Dad Cooks 