Chicken Pho




Pho, pronounced “Fuh” – not ‘Fo’ – is probably Vietnam’s most famous dish. The locals have this light, fragrant noodle soup 

This recipe is not strictly authentic – I’ve made a fast version for you using chicken stock and quick-cooking chicken breast so you can have pho as a quick, healthy meal. 

If you want to make a pho from scratch, all you have to do is cook the shallots and garlic as per the method, then place in a large pot with the spices, 1 whole chicken (cleaned and rinsed in cold water) and 1 teaspoon of salt. Top up with enough cold water to just cover the chicken and slowly bring to a gentle boil. Gently simmer (for a clear broth and moist chicken, do not let it boil) for 1 about hour or until chicken is just cooked through. Be sure to regularly skim off any scum that comes to the surface. Remove the chicken from the broth, strain the broth, and shred or slice the chicken meat. This way you’re making your own chicken stock from scratch. While it takes more time, you’ll get great flavour and it’s nice to use a whole chicken.

As with most Vietnamese dishes, use lots of fresh herbs, lime, fish sauce and chilli are essential condiments. They really bring out the flavour of the soup!

Ingredients



500ml salt reduced chicken stock (*see intro)
1.5L water
1 brown onion, halved, thinly sliced
2 cloves garlic, peeled
10cm piece ginger, peeled, sliced
2 star anise
1 tsp black peppercorns
1 tsp salt reduced soy sauce
2 tsp fish sauce
2 tbs lime juice
4 x 100-120g lean chicken breast fillets
2 bunches bok choy, roughly chopped
150g rice noodles
150g bean shoots
½ cup Vietnamese mint leaves
½ cup coriander leaves
2 spring onions, chopped
2 tsp sliced red chilli
4 lemon wedges

Let's get Cooking


Combine stock, water, onion, garlic, ginger, star anise, black peppercorns, soy sauce and fish sauce in a large saucepan over medium-high heat. Cover and bring to the boil. Add chicken breast and simmer for 15-17 minutes or until chicken is cooked through. For the last 3 minutes of cooking, add bok choy.
Remove garlic, peppercorns, star anise and ginger and discard. Transfer chicken to a plate, and shred when cooled.
Prepare noodles according to packet instructions. Drain.
Divide chicken, noodles, bok choy and stock between 4 bowls. Top each bowl with bean shoots, Vietnamese mint, coriander, spring onion, chilli and a lemon wedge.



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