Chicken pho noodle soup
- Main
- Medium
- 6
- 2 hours
PT2H
Thuy Pham, founder of The Little Viet Kitchen, shares her delicious chicken pho recipe, a lighter, more delicate version of this Vietnamese noodle soup. Skimming the broth carefully is important to produce a crystal clear result.
Ingredients
Chicken pho broth
- 1 chicken , (free range and corn-fed ideally)
- 20g of ginger , unpeeled
- 2 onions
- 5 star anise
- 1 tsp coriander seeds
- daikon radish , about 7 inches in length
- 3 tbsp of fish sauce
- 50g of rock sugar
- 1 tsp salt
To garnish
- 200g of pho noodles
- 10ml of hoisin sauce
- 10ml of sriracha
- 1/2 bunch of Thai basil
- 1/2 bunch of coriander
- 500g of beansprouts
- 6 spring onions
- 2 red chillies
- 2 limes , quartered
- 6 tbsp of crispy shallots
Method
1
To begin, make the broth. Roast the ginger and onions for approximately 5 minutes on an open flame until you see the juice of the onion bubbling on the surface and the ginger is fully blackened. Rinse under a cold tap and peel away the blackened outer layer
2
In a dry pan, roast the spices on a medium heat for around 2 minutes, until aromatic
3
Meanwhile, bring 3 litres of water to the boil and add the whole chicken, the daikon and the roasted onions and ginger. Place the roasted spices in a strainer and position carefully at the bottom of the pan. Lower the heat and simmer for 1 hour
4
Once the hour has passed, remove all the ingredients from the pan and carefully skim away the foam from the surface of the broth. Place the chicken to one side to cool
5
Add the fish sauce, salt and sugar to the broth and leave to simmer for a further 30 minutes
6
Soak the pho noodles in lukewarm water for 20 minutes, then drain and place in a pan of boiling water for 3 minutes. Drain well and leave to cool
7
Take a handful of noodles and place into a bowl, adding a small handful of bean sprouts. Slice the chicken and place on top. Now pour the broth into the bowl, leaving a small amount of room for the herbs
8
Remove the top and bottom of the spring onions and slice the green parts very thinly lengthwise. Soak in cold water for 5 minutes until they curl up, then drain and place on top of the noodles
9
Finely slice the white part of the spring onions and garnish the bowl with them. Add some sliced red chilli, the herbs and a sprinkle of crispy fried shallots
10
Lastly, squeeze 1/4 of lime into the broth to balance the flavours and serve with hoisin and Sriracha dipping sauces
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Chicken pho noodle soup
