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Spice of the Day: Anise Star

April 15, 2017

Spice of the Day: Anise Star

Recipe: Vietnamese Chicken Pho

Vietnamese food is often a fusion of French and Vietnamese and is one of the most delicious cuisines!

Serves 4-5
5 quarts Water💧
1 tbsp Kosher Salt*
1 3.5lb Whole Chicken
2 whole Star Anise*
2 whole Black Cardamom Pods
1 tsp Marshalls Creek Fennel Seed*
1 tsp Black Peppercorns*
1 2.5″ Cinnamon Stick*
2 Shallots*
1 medium Onion
1 tbsp Dark Brown Sugar
12-16 oz. dried Flat Rice Noodles
few Lime wedges🍈
chopped fresh Cilantro
(+ many other garnishes)

  1. In a large stockpot, bring water to a boil. Stir in the salt, then add the chicken, breast side down. If the chicken floats up above the water, place a heatproof plate over the chicken to keep it submerged. Return water to a boil then reduce the heat and simmer the chicken for 30 minutes, skimming off any foam that collects at the surface. Using tongs, carefully remove the plate from the stockpot. Transfer the chicken to a bowl of ice water and let cool; it will not be completely cooked through. Do not discard the broth in the stockpot.
  2. While chicken is cooling, prepare the seasonings for the broth. In a large cast-iron skillet, combine the star anise, cardamom pods, fennel seeds, black peppercorns, and cinnamon stick. Cook the spices over moderately low heat, stirring occasionally, until very fragrant, about 3 minutes. Add spices to broth in stockpot.
  3. In the same skillet, add the shallots and onion. Cook over moderate heat, stirring occasionally, until deep golden brown on all sides, about 10 minutes. Add onion and shallots to the stockpot.
  4. Remove all of the meat from the chicken and coarsely shred it. Refrigerate the shredded chicken until ready to serve.
  5. Return all of the chicken skin and bones to the broth in the stockpot and bring broth to a boil. Cover partially and simmer over moderately low heat for 2 hours. Add the brown sugar and simmer for another 30 minutes.
  6. Strain the broth through a fine mesh strainer into a large saucepan, pressing on the solids; discard the solids.

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