Vietnamese Chicken Pho

    Vietnamese Chicken Pho

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    1 person made this

    This recipe is the outcome of many attempts. the balance of flavours is perfect and the soup comparable to the best Vietnamese restaurants.

    Serves: 6 

    • 1 large onion, peeled
    • 2cm fresh ginger, roughly chopped
    • 2 tablespoons coriander seeds
    • 2 cinnamon sticks
    • 2 star anise
    • dash vegetable oil
    • 1 1/2 kg chicken pieces
    • 4 litres water
    • 1 tablespoon salt
    • 1 tablespoon sugar
    • 3 tablespoons fish sauce
    • 400g rice noodles
    • To serve
    • 4-5 green onion, sliced
    • Thai basil
    • fresh coriander
    • ngo gai (long coriander)
    • 100g bean sprouts
    • 1 fresh chilli, sliced
    • 1 lime, quartered
    • sirarcha sauce and/or hoisin sauce

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. In a frypan, dry fry the onion and ginger until half blackened. Add the coriander seeds, cinnamon and star anise and fry 2 more minutes. Transfer to a large saucepan.
    2. Heat the vegetable oil in the same frypan and brown the chicken on all sides. Add the saucepan with the onion.
    3. Add four litres hot water, salt, sugar and fish sauce and bring to a boil. Turn down and simmer, uncovered, 1 hour. Remove the chicken and shred the flesh, discarding skin and bones.
    4. Strain the stock, discard the solids and return the stock to a simmer. Taste for seasoning.
    5. In a large bowl, soak the rice noodles in hot water for 15 minutes or until al dente. Drain.
    6. Divide noodles between bowls and top with hot stock. Add chicken and bean sprouts. Sprinkle with sliced green onions and fresh herbs. Each diner adds their own chilli, lime juice and sriracha.
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