Pho Recipe (Adapted so Abbie will eat it)

Given all of our skin issues we've had to stop eating out. We have taken to picking our favorite restaraunt recipes and making them our own. I make a mean burito bowl based off of Chipoltle! In NOVA Jim would eat Pho almost every week and was bemoaning how much he missed his Pho. So we looked it up and I adapted the beef recipie to make a chicken based pho that has become a fast favorite in our house. My favorite BIL asked for the recipe so here it is! (John if you want the beef recipe let me know I can post it too.)

Pho
1 Whole Chicken
1 (1/4-inch thick) slice ginger
2 tbs anise
1 cinnamon stick
3 ounces dried flat rice noodles or- 2 cups brown rice
1/4 cup Asian fish sauce
1 package fresh bean sprouts, rinsed and drained
1/4 cup minced scallions
2 cups fresh cilantro sprigs, washed and finely chopped
1 cup fresh basil leaves
1 cup fresh mint leaves
Sea salt to taste
Cayenne to taste
Lime wedges for garnish
1 jalapeno

24 hours in advance of when we’re going to have the meal I start my chicken broth. I place a whole chicken in the crock pot or large pot and fill with water. High for 4 hours in the crock pot or bring to a boil in the pot. Skim off any scum. Then pull off all the meat from the chicken but leave all the bones and skin. Add some salt and cayenne and leave on low for 20 more hours. (This makes is soooooo good for you and easy to digest.)

If going to use rice rinse it and place in a bowl. Cover with water and let soak overnight. (Aids in the digestion of the rice.)

2 hours before dinner pull all the bones and skin out of the broth. Add ginger, anise, and cinnamon to simmer.

If you are making with rice rinse the rice and cook with one cup of the chicken stock and water. / If you are using noodles soak noodles in hot water to cover 15 minutes, or until softened and pliable.

While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.

When ready to eat stir in fish sauce, salt and cayenne to broth.

To serve, divide noodles or rice into 4 bowls. Ladle soup over noodles or rice. Sprinkle scallion greens, cilantro, jalapenos, mint and basil over soup and serve with lime wedges.