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Vietnamska Piščančja Juha Pho

za 8 oseb

Sestavine

  • 2 čebuli, razpolovljeni 
  • 60 g ingverja, strtega (ali ingverjeva pasta)
  • 3 cimetove paličice
  • 2 žlica koriandrovih semen 
  • 1 žlica popra v zrnu 
  • 10 zvezdic janeža 
  • 1 žlica mletega kardamoma 
  • 2 kg celega piščanca
  • 1.5 kg piščančjih kosti
  • 2 korenčka
  • 1/2 šopa zelene
  • 2 kosa daikon redkve (lahko nadomestimo tudi z navadno)
  • 1/4 glave zelja
  • 6l filtrirane vode
  • 3 1/2 žlice ribje omake 
  • 28 g sladkorja
  • 450 g riževih rezancev
  • 450 g sojinih kalčkov
  • nacefrana piščančja prsa (od celega piščanca iz prejšnje točke)
  • 12 vejic tajske bazilike 
  • 12 listov svežega koriandra
  • 3 čiliji, tenko narezani
  • 1 rdeča čebula, zelo tenko narezana
  • 60 g mlade čebule, nasekljane 
  • 32 g nasekljanega svežega koriandra 
  • 160 g pražene šalotke
  • črni poper po okusu 
  • 2 limeti, narezani na krhlje (dobite pri nas v trgovini na Trubarjevi)
  • sriracha čilijeva omaka
  • hoisin omaka (če hočemo bti zares očarljivi pripravimo domačo!)


Priprava - bujon

1. Na srednje močnem ognju pražimo čebulo in ingver in ju občasno obračamo, dokler se rahlo ne zmehčata. Odstavimo.

2. V suhi kozici pražimo cimet, koriandrova semena, poper, zvezdasti janež in kardamom, da spustijo olje. 

3. Piščanca in piščančje kosti damo v zadosti veliko posodo. Prelijemo z vodo tako, da ta prekrije piščanca. Na močnem ognju zavremo in pustimo vreti 3 minute, da se razpustijo motni delci. Piščanca in vodo zlijemo v čisto korito in izperemo z hladno vodo, da se iznebimo usedlin.

4. Očistimo posodo in dodamo piščanca, kosti, popečeno čebulo, ingver, popražene začimbe in zelenjavo.

5. Vlijemo vodo in zavremo na močnem ognju. Nato ogenj zmanjšamo in lahno vremo 45 minut. Z zajemalko odstranjamo peno, kadarkoli se pojavi. 

6. Odstranimo piščančja prsa in jih postavimo na krožnik. Nadaljujemo z lahnim vrenjem uro in pol. 

7. Bujon precedimo skozi fino cedilo. Dodamo ribjo omako in sladkor po okusu. 


Priprava - rezanci

1. Rezance postavimo v cedilo in jih namakamo v vreli vodi 30 sekund oziroma pripravimo po navodilih proizvajalca (odvisno katere uporabimo). Dobro odcedimo. 

2. Razvozlamo rezance in jih razdelimo na osem porcij v jušne sklede.

3. V vsako od osmih skled razdelimo kalčke, rezance, nacefrana prsa, baziliko, svež koriander, čilije, čebulo, mlado čebulo, šalotke in poper.

4. Prelijemo z vročim bujonom.

5. Dodamo limete, čilijevo omako (sriracha) in hoisin omako po okusu. 

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