Pho And Champagne In Bed

Name: Pho And Champagne In Bed
Ingredients: 1 small yellow onion; 5 cloves garlic; one 4- to 5-pound whole chicken, innards removed; 3 teaspoon sea salt; 8 star anise; 2 cinnamon sticks; 1 lemongrass shoot, sliced into 4-inch strips, or 1 teaspoon lemon zest; 2 tablespoon 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 ounce 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)

Candice Kumai|Oct. 15, 2012 1:46 pm EST

3.2 (64 ratings)

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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.

Servings

6

Ingredients

1 small yellow onion
5 cloves garlic
one 4- to 5-pound whole chicken, innards removed
3 teaspoon sea salt
8 star anise
2 cinnamon sticks
1 lemongrass shoot, sliced into 4-inch strips, or 1 teaspoon lemon zest
2 tablespoon 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 ounce 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!