Pho and Champagne in Bed Recipe

Oct 15, 2012 @ 2:46 PM
Posted by Candice Kumai, Special Contributor

Nutrition

Cal/Serving: 79,951
Daily Value: 3998%
Servings: 6

High-Fiber, Low-Fat
Dairy-Free

Fat	73g	112%
Saturated	16g	82%
Trans	0g	0%
Carbs	3191g	1064%
Fiber	187g	749%
Sugars	1009g	0%
Protein	187g	374%
Cholesterol	255mg	85%
Sodium	7495mg	312%
Calcium	10949mg	1095%
Magnesium	9944mg	2486%
Potassium	74588mg	2131%
Iron	315mg	1750%
Zinc	127mg	850%
Vitamin A	4062IU	81%
Vitamin C	1870mg	3117%
Thiamin (B1)	7mg	469%
Riboflavin (B2)	11mg	663%
Niacin (B3)	132mg	660%
Vitamin B6	51mg	2554%
Folic Acid (B9)	1498µg	374%
Vitamin B12	1µg	18%
Vitamin D	1µg	0%
Vitamin E	15mg	75%
Vitamin K	452µg	565%
Fatty acids, total monounsaturated	27g	0%
Fatty acids, total polyunsaturated	16g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Traditional Madeleines

I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

Popular Recipes

More Recipes By Candice Kumai

Lauren Volo

When people ask me what my dream date is, I politely reply, "Champagne and pho... in bed!" Whether you're snuggled up with your sweetie, on your own in comfy pajamas, or with some girlfriends, this recipe is a mega-hit (sure, even at the good old dinner table). Enjoy one of my all-time favorites!

To save time, use premade chicken stock and a cooked rotisserie chicken. Pair with your favorite champagne or sparkling wine.

See all noodle recipes.

Click here to see Getting Sexy in the Kitchen, 1 Day at a Time.

INGREDIENTS

1 small yellow onion
5 cloves garlic
One 4- to 5-pound whole chicken, innards removed
3 teaspoons sea salt
8 star anise
2 cinnamon sticks
1 lemongrass shoot, sliced into 4-inch strips, or 1 teaspoon lemon zest
2 tablespoons fish sauce, or to taste
1/4 cup reduced-sodium soy sauce
One 14-ounce box flat rice noodles
One 750-milliliter bottle champagne
4 ounces bean sprouts (optional)
4 scallions, sliced (optional)
3/4 cup chopped cilantro (optional)
Lime wedges, for garnish (optional)
Fresh mint or basil, for garnish (optional)
Sriracha hot sauce, for garnish (optional)

DIRECTIONS

Preheat the oven to 350 degrees.

Roast the onion and garlic on a small baking sheet until their skins turn a crisp, golden brown. Let cool and peel.

Lightly salt the chicken inside the cavity and out with 2 teaspoons of the salt, and then place it in a medium-sized pot. Add enough room-temperature water to cover the bird (about 10-15 cups), along with the star anise, cinnamon, and lemongrass.

Simmer lightly over medium-high heat until the chicken reaches an internal temperature of 165 degrees, for 1 ½-2 hours. Remove the chicken from the pot and set aside. Save the broth and keep it at a simmer.

Add the roasted onion and garlic, fish sauce, and soy sauce to the broth. Simmer for another 2-3 hours. Meanwhile, remove the cooled chicken from the bone and shred it on a cutting board. Add the bones back into the broth while it simmers for the remaining cooking time for more intense flavor. Season to taste, using about 1 teaspoon of salt.

In another large pot, bring water to a boil and cook the rice noodles according to the package directions.

Pop that champagne and toast to the best soup you've ever made. Place the noodles into 6 individual bowls and top with your choice of bean sprouts, scallions, and cilantro, and the shredded chicken. Ladle hot broth on top of each bowl to create a delish soup. Garnish with your choice of lime wedges, fresh mint, or basil, and lots of Sriracha!