Danny Bowien's Hanoi-Style Breakfast Pho

Danny Bowien's Hanoi-Style Breakfast Pho
Danny Bowien's Hanoi-Style Breakfast Pho
After bringing it to a boil, Bowien simmers simple chicken broth for just a short period, believing that the flavor goes flat if cooked for too long.Joseph De Leo

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
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.