Pho and Champagne in Bed Recipe
Daily Value: 61%
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Shellfish-Free
|Folic Acid (B9)||56µg||14%|
|Fatty acids, total monounsaturated||25g||0%|
|Fatty acids, total polyunsaturated||12g||0%|
Exclusive from The Daily Meal
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.
- 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)
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!
Adapted from "Cook Yourself Sexy" by Candice Kumai (Rodale, 2012)Servings: 6