Golden Cauliflower Croquettes Fried in a Super Fruity Low FFA, High Oleic, High Phenol Picholine UP Extra Virgin Olive Oil

Pho Ga

Pho Ga Broth Base
5-6 pounds assorted chicken necks, backs, and wings (roasted is great, raw is fine)
3" piece ginger smashed
4 garlic cloves, smashed
1 large yellow onion with skin, halved
1 teaspoon peppercorns
2 bunches cilantro stems, leaves reserved for garnish
1 teaspoon coriander seeds
2" piece of rock sugar
2 large star anise
2" piece of cinnamon stick
fish sauce - optional to taste - I recommend 1/4 cup

Place ingredients in a large stock pot and cover with water (up to 12 quarts) and bring to a simmer. Simmer partially covered for 6 hours - it should never boil - just barely simmer.

Allow the broth to cool in the pot - strain with a fine mesh strainer or cheesecloth and refrigerate overnight.  Skim the fat from top of cold broth.

Add stock to a large pot and bring to a simmer.  Taste and add salt - to taste - keep adding and tasting until you get it just right!

Pho Ga Accoutrements
1 pound raw boneless skinless chicken breast, partially frozen, sliced paper thin
2 pounds fresh - not dried, refrigerated pho noodles
1 bunch washed and dried fresh cilantro leaves
1 bunch fresh Thai basil leaves, washed and dried
1 small thinly sliced yellow onion
1 bunch green onions, light green and white parts thinly sliced
4 shallots thinly sliced and fried golden-crisp in vegetable oil (optional)
4 limes quartered
2 green chillies (Serrano) thinly sliced
AND SRIRACHA... of course!  :)

 Rinse the fresh noodles and soak them in very hot water.  Meanwhile, add the chicken to the simmering broth.  Cook through. Add the noodles, simmering for only a minute (be careful to not overcook them!  Ladle noodles broth, and some chicken into bowls and serve immediately.  Allow folks to add the other accoutrements as they see fit.

Serves 8-10 generously