Pho or Not Pho Soup, with Rice
This is perfect to make after Thanksgiving.
Chicken/Turkey cadaver and any left over bones
carrots / celery / onion
3-4 toasted 5 spice
3-4 toasted cloves
4-5 pepper corns
1-2 bay leaves
water to cover plus an inch or two
3-4 legs or other bones
parmesan rind
3/4 c. rice
Gently simmer the stock for 1-2 hours. Filter through a chinoise. Put filtered stock back into a pot. Add fresh legs/bones & parmesan rind to the stock and simmer another 1-2 hours. Strain again. Pull meat off of the bone and reserve.
Take 1.5 cups of stock and add rice. Bring to a boil, turn down to LOW and wait 20 minutes.
Add rice to stock with reserved meat. Add minced carrots or whatever. Bring to a boil and enjoy.
Chicken/Turkey cadaver and any left over bones
carrots / celery / onion
3-4 toasted 5 spice
3-4 toasted cloves
4-5 pepper corns
1-2 bay leaves
water to cover plus an inch or two
3-4 legs or other bones
parmesan rind
3/4 c. rice
Gently simmer the stock for 1-2 hours. Filter through a chinoise. Put filtered stock back into a pot. Add fresh legs/bones & parmesan rind to the stock and simmer another 1-2 hours. Strain again. Pull meat off of the bone and reserve.
Take 1.5 cups of stock and add rice. Bring to a boil, turn down to LOW and wait 20 minutes.
Add rice to stock with reserved meat. Add minced carrots or whatever. Bring to a boil and enjoy.
