Danny Bowien's Hanoi-Style Breakfast Pho
This dish, which Danny Bowien serves on his breakfast menu at New York City's Mission Cantina, is inspired by the Vietnamese soups he ate at Turtle Tower in San Francisco when he was a culinary student. Get the recipe for Danny Bowien's Hanoi-Style Breakfast Pho ». Joseph De Leo
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Danny Bowien’s Hanoi-Style Breakfast Pho

Danny Bowien’s Hanoi-Style Breakfast Pho »

Bowien serves this soup as part of a breakfast menu. The dish is inspired by the Vietnamese soups he ate at Turtle Tower in San Francisco when he was a culinary student. Bowien simmers the simple chicken broth for just a short period after bringing it to a boil because he feels that the flavor goes flat if you cook the broth for too long.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Danny Bowien’s Hanoi-Style Breakfast Pho Danny Bowien’s Hanoi-Style Breakfast Pho
Bowien serves this soup as part of a breakfast menu. The dish is inspired by the Vietnamese soups he ate at Turtle Tower in San Francisco when he was a culinary student. Bowien simmers the simple chicken broth for just a short period after bringing it to a boil because he feels that the flavor goes flat if you cook the broth for too long.
Yield: serves 8

Ingredients

  • 1 (3 1/2 – 4-lb.) chicken
  • Kosher salt and freshly ground black pepper, to taste
  • 12 oz. Thai rock sugar or 1 tbsp. granulated sugar
  • 3 tbsp. plus 1 cup fish sauce, preferably Squid brand
  • 2 12 lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
  • 1 cup cilantro, roughly chopped
  • 4 scallions, thinly sliced
  • 12 large white onion, thinly shaved using a mandoline, rinsed under cold water, and drained
  • Sriracha sauce, for serving
  • 12 cup fresh lime juice
  • 1 jalapeño, stemmed and thinly sliced

Instructions

  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.
  2. 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.

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