Delicious Chicken Pho Soup Recipe
Print RecipeIngredients
- 1 tablespoon of vegetable oil
- 1 tablespoon of fish sauce
- 3 sliced shallots
- 3 garlic cloves
- 1 lemongrass stalk, chopped
- 2.5cm piece ginger, sliced
- anise
- 1 cinnamon stick
- 1 teaspoon of coriander seeds
- 1 teaspoon of caster sugar
- ¼ teaspoon of Chinese five-spice
- ¼ teaspoon of black peppercorns
- ½ liters of chicken stock
- 500 grams of chicken breast
- 450g rice noodles
- 4 sliced spring onions
- 1 shredded carrot
- 150grams of mung bean sprouts
- 1 chopped bunch of coriander
- 1 chopped bunch of mint leaves
- 1 sliced long red chili
- 2 tablespoons of crispy fried shallots
- 1 sliced kaffir lime leaf
- 1 lime, cut into wedges
Instructions
First of all, get a small frying pan, heat the oil over medium heat, and sauté the shallots and garlic until golden brown and caramelized for 5 minutes.
Secondly, put the caramelized shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock, and chicken breasts all go into a big skillet. Then cover with a cover and cook for about 15 minutes on low heat.
Meanwhile, cook the noodles according to the package directions until they are about done (do not over-cook). To keep them from sticking together, rinse them in cold water. Drain the liquid and divide it among serving dishes.
Using a strainer, strain the soup. Then remove the spices and throw them away. Remove the chicken from the pan and set it aside. Bring the soup back to a boil in the same pot. If extra fish sauce is needed, season to taste.
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