Creamy chicken stock for ramen is now my number two favorite after tonkotsu. Torikotsu uses the same technique but requires less time and efforts to make it than tonkotsu — it is much easier to gelatinise chicken cartilage and connective tissues and extract flavors from less dense chicken bones. Most of the myoglobin is neutralized during the fist step of soaking chicken in cold water. To make it efficient, chop chicken wings and legs to smaller, 1-2″ pieces to expose bones marrow. As a result, there is significantly less scum to skim during the second step. Just like for tonkotsu, it is essential to remove the foam that appears, but keep the chicken fat and emulsify it into the creamy stock later, during the rapid boiling. Pressure cookers are very helpful and streamline the last stage of making chicken paitan even more if you are working on just a few portions. For the recipe below, use a 10-quart stock pot.
It’s raining, it’s gloomy and dark, perfect weather to eat a bowl of steamy hot Pho Bo — to warm your soul, to wake up your tastebuds! Last year, I made my the first and the best Pho at home, because it was 100% to my taste. I also managed to adjust the recipe logistics to a busy lifestyle. In other words, no need to stay hours in the kitchen to enjoy a bowl of good Pho Bo at home.
There are many good Pho recipes available online. My version is based on Andrea Nguyen’s Beef Pho Noodle Soup Recipe (Pho Bo), where you can find a lot of detailed information about Pho.