Slanted Door's Famous Chicken Pho: Watch How It's Made

I actually have the soup in my freezer and sometimes it's always my backup because sometimes my house is not full of food. I'm Charles Phan. I'm the founder and chef at The Slanted Door Group, opening our first restaurant in the Mission District. We created these kids to just figure out how to get the best quality food to you since we can't cook for you. We package it so that you're getting the best quality of the food. We're making a chicken noodle soup here. I was living in Chinatown in the 70s. There weren't a lot of Vietnamese restaurants and I always thought the food from my childhood was different than what I saw in San Francisco. I thought it would be amazing in combination with good design, good service. We'll make a good restaurant. We went through Graigling to find the best product that could travel across the United States. In this case, the soup could be freeze so it's even get better quality. We use a particular type of chicken, much leaner, that takes twice as long to grow. We actually measure the same amount of fat in every bowl because we believe that if you don't have enough fat, it won't taste good. If you get drunk, it's a perfect soup to settle your stomach because you will have too much acidity in your system. You got a hangover or you got a cold. It's a great way to feel better. My earliest memory, the chicken first stall that next door to my mom's shop. This soup early in the morning, even though 100 degree and you break out a sweat, it's a great way to start a day instead of having a donut like I did this morning. All you have to do is putting the noodle there and cook it. For me, temperature, it's everything. I like my soup piping hot. It literally take a couple seconds. Just let it drain. Bring your soup up to temperature. This has come to a boil. Often, taste the soup first, but if you want to add a little spice, you can put a jalapeno. Everybody eat their soup differently and now you have a perfect bowl of soup.