Pho Broth Recipe:
Ingredients:
- Jurgielewicz duck carcass (1 carcass)
- Sliced fresh ginger (½ oz).
- Star Anise (½ oz.)
- Whole coriander (1 TBL)
- Cinnamon stick (1 each)
- Chinese 5 spice (1 TSP)
- Canola oil (2 oz.)
- Clove (1 each)
- Carrot chopped (1 each)
- Celery stalk chopped (2 each)
- Spanish onion peeled & chopped (1 each)
- Brown sugar (1 oz.)
- Salt (to taste)
- Water (2 quarts)
Cooking directions:
In a large stock pot, cook carrot, celery, onion with the oil until soft, then add all remaining ingredients and bring to boil. Reduce heat and simmer for 2 hours, skimming any foam that comes to the surface. Strain and discard waste.
Assembling the Duck Pho Plate:
Ingredients:
- Pho Stock (8 oz.)
- Pad Thai Rice Noodles (4 oz.)
- Fish Sauce (½ oz.)
- Chinatown Hoisin (½ oz.)
- Scallion (0.1 oz.)
- Cilantro (0.1 oz.)
- Thai Basil (0.1 oz.)
- Bean Sprout (o.1 oz.)
- Sliced Duck Meat (3 oz.)
Combine all ingredients into a serving bowl. Garnish with Sarrano slices, a lime wedge, and tobanjan chili paste , and ENJOY!
Recipe Provided By: Chef Tim Nickey, Kapow! Noodle Bar