Homemade Chicken Pho

So the weather has been rather Bi Polar here in StL since we have arrived. a solid 50 degrees one day then a solid 85 the next. I got a bit sick thanks to a combination of allergies and post nasal drip so I decided it was time for the beautifulness that is chicken soup.

Instead of going the chicken noodle route, I decided I should try to make some Vietnamese style soup, Pho.

Spaghetti Squash and Chicken Pho
Ingredients
1 Spaghetti Squash
1 tablespoon Olive oil
1 thumb size piece fresh ginger, peel off skin by scraping it off with a small spoon.
1 Cinnamon Stick
2 whole pieces Star anise
1/2 tablespoon Coriander Seed
1/2 tablespoon Fennel Seed
5-6 cups chicken Stock
2 Chicken Breasts, sliced into 1/4" thickness
Also serve with big handful of Fresh Thai basil leave, bean sprouts, minced cilantro
1 small white onion, thinly sliced
1 limes, cut into quarters
1 fresh jalapeno, thinly sliced
Hoisin sauce, fish sauce, and Sriracha hot sauce.
Method
First, let's start with our spaghetti squash. There are many ways to cook a spaghetti squash, crock pot and in the oven is probably the most common methods. I used the crock pot this time, first because I want to try it out, and second, because I started it before work today, and definitely don't want to leave the oven on while I'm gone.
Crockpot: Place the whole spaghetti squash in, pour in 1/3 cup of water. Turn on low heat, and cook for 3 hours. When you can easily poke a knife thru the squash, it is done! Place the squash on a easy-to-work-with surface, like a cooking sheet.
Baking in an oven:
Use a spoon to scoop out and discard seeds from the middle of each half. Arrange squashin a 9x13-inch casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Take out of oven.
Let it cool for about 15 minutes. Now cut the squash into halves. Remove the unwanted seeds with a spoon, disgard. Then scrape off the noodle like flesh with the spoon again, transfer to a plate or bowl, separate into 4 equal servings, and sit aside till needed.
Place a medium size pot on the cook top on med-low heat, add in olive oil. Stir in ginger, cinnamon stick, star anise, coriander seed, and fennel seed. Stir constantly for it to sizzle. Let it slowly cook for about 2 minutes. This is a quick, easy way to release the aroma of dried herbs. But be very, very careful not to burn them.
Add in chicken stock, and let it simmer for 15 minutes.
Meanwhile, wash and prep chicken, fresh herbs, and all the other ingredients that you will serve with.
Season sliced chicken with salt and pepper, and add it in the chicken stock to bring it to a boil. This soup is smelling heavenly!
In a big soup bowl, gather a serving of spaghetti squash. Pour hot soup and some chicken over it. Add in sliced onions and minced cilantro. On a separate place, place sprouts, basil, lime and jalapenos.
Serve
If you have seen or eat pho before, and feel that me explaining how to eat it is dumb. Shut up, open your mouth and start eating this delicious bowl of yumminess.
If you are confused, this is what you do. Squeeze the quartered lime wedge directly in your soup. Grab a handful of sprouts, pick off the basil leave from the stem and add it directly to the hot soup as well. Depending on how spicy you can handle, add in jalapeno slices. Stir, so that the hot soup can slowly cook the sprouts and basil in your bowl. Squeeze in a little hoisin and hot sauce for extra flavoring.
Eat, slurp, and lick your lips when your bowl is done.

tadah!

See the not noodles doing their noodle job?

This turned out great! Everyone enjoyed getting to dress it themselves and it was a hearty, but not heavy, meal. I am happy I tried something out of ordinary for me and now with the left over bean sprouts, I will totally make some Pad Thai. MiL has never had Pad Thai to her knowledge so I am excited to make it for her.

Until the next meal...Cook it up!