pho, chicken
chris kimball, tab jan 2009

stock:
1 1	lrg T	onion vegetable oil	cut into 1 in pieces and saute 'til lightly browned, reserve
4 -	lb	chicken thighs/legs vegetable oil, as req	cut into 2 in pieces and saute 'til lightly browned, reserve
2 4 1/2	qt in t	water ginger, sliced, smashed black peppercorns	bring to a boil, add reserved onion and chicken pieces, and simmer 30 min or so
cool, skim fat, and strain broth into new pot, reheat deskin and debone chicken; shred, reserve
the finish -- per person:
2 3/4 1/3 2 1 1 - -	oz c c T T ea	rice noodles shredded chicken bean sprouts cilantro leaves mint leaves lime wedge salt, as req pepper, as req
bring pot of water to a boil, turn off heat, drop noodles in and let sit for 5-10 min, or until tender place first three ingredients in bowls, ladle in broth garnish with cilantro and mint leaves serve lime wedge on the side