we have food at home.

~ingredients:

• roasted chicken carcass
• 2 white onions
• 1 large ginger
• 1 bag pho spice mix
• 4 quarts water
• 2 tbsp rock sugar
• 1/4 cups fish sauce
• 16 oz pho noodles
• 1 lb chicken breast
• 1 cup cilantro
• 3 green onion

~instructions: 

1. Halve the white onions, and reserve 1/2 of one onion for the toppings later. Halve a large piece of ginger, lengthwise.
2. Place the 3 white onion halves cut-side down, and the halved ginger pieces cut-side up, on a sheet pan.
3. Place the onion and ginger under a broiler for 7-8 minutes, or until charred.
4. While the onion and ginger are under the broiler, toast the pho spice mix in a small pan for 3-4 minutes.
5. Place the pho spice mix in a cheesecloth bag (the pho spice mix usually comes with a bag).
6. The onion and ginger should be nice and charred, remove from the broiler and set aside.
7. Fill up a large pot with water, about 4 quarts of water.
8. Add in a roasted chicken carcass, the charred onion and ginger, and the bag of pho spice mix.
9. Turn on the fire to a medium-high, and bring the pot to a low boil.
10. Once the water is bubbling, add in the rock sugar and mix.
11. Lower the heat to a simmer, and add in the chicken breast.
12. Cover and continue to simmer, for 20 minutes.
13. After 20 minutes, check the chicken breast for done-ness and remove.
14. Cover the pot and continue to simmer for another hour. The pot of broth should not be bubbling too hard; if there are large bubbles, lower the heat some more or move to a smaller burner.
15. While the pho broth is simmering, prepare the rest of the ingredients for toppings.
16. Thinly slice the 1/2 white onion we set aside in step 1, and roughly chop up the cilantro, and green onion for garnish.
17. Shred the cooled down chicken breast.
18. In a separate pot, cook the pho noodles according to package directions. Once cooked, drain and rinse under cold water. Set aside.
19. Check back in on the pho broth after the hour of simmering, and remove the chicken bones, onions, ginger, and bag of pho spices.
    • Optional: Strain the pho broth to remove any additional bits, to get a really clear broth.
20. Add in 1/4 cup of fish sauce to the pho broth, and mix. Taste and add more fish sauce if needed.
21. Assemble the pho in a large bowl by placing the pho noodles in the bowl, followed by the shredded chicken, thinly sliced onions, cilantro, and green onion.
22. Ladle the pho broth over the noodles and toppings, and enjoy!