In Andrea's Kitchen: Pho Ga

Pho is a party in ones mouth... You may make it as spicy (using sriacha), sweet (using hoisin) as you wish... or just "settle" for the amazing flavors that come with the broth. Whatever you choose, the whole chicken broth coupled with the fresh ginger, cinnamon, onion and star anise mixture will make an amazing dish to share with friends. Don't forget the toppings!

Pho seems daunting, right? However, it's not as scary, but you do need to get dirty! The big secret is this: the Pho Ga bouillon.

Here in Yokosuka, bouillon can be purchased in an International Market, such as the basement of More's at Chuo Station. In America, this magic pack can be found for extremely cheap at any Asian market. I use all four cubes in my base.

Now you must invest a lot of time and care... because you must skin that chicken. Get as much fat off the chicken as you can so your broth is pure.

I thought I took a picture of the items needed, but apparently that photo did not transfer. So, I'll try to visualize with words.

You will need
- a ginger root. Peel it. Pierce it. Wrap it in foil and bake in the oven for 10 minutes at 350.

- Four cinnamon sticks

- Half an onion, sliced and diced

- Rub that chicken with Chinese Five Spice, and add water to cover. Yes, I know that the chicken doesn't look all that hot! But it will! Just wait!

Simmer the chicken on low for an hour +. Skim the fat while cooking.

When the chicken is done, continue to simmer the broth. Carve the chicken, set aside, boil your noodles (whatever you prefer... Linguine, angel hair.... It's up to you) and prepare the toppings.