Easy Chicken Pho Recipe
Print RecipeIngredients
- 1 whole chicken
- 20g of unpeeled ginger
- 2 large onions
- anise
- 1 teaspoon of coriander seeds
- 1 teaspoon of salt
- daikon radish
- 3 tablespoons of fish sauce
- 50g of rock sugar
- 200g of pho noodles
- 10ml of hoisin sauce
- 10ml of sriracha sauce
- ½ bunch of Thai
- ½ bunch of basil
- ½ bunch of coriander
- 500g of beansprouts
- 6 spring onions
- 2 red chilies
- 2 chopped limes
- 6 tablespoons of shallots
Instructions
Make the broth. On an open heat, roast the ginger and onions for about 5 minutes, or until the onion juice is boiling on the top and the ginger is thoroughly browned. Remove the charred upper layer by rinsing under cold water and peeling it away.
Then roast the spices in a dry pan over medium heat for about 2 minutes, or until the nice aroma pops.
Meanwhile, bring 3 liters of water to a boil, then add the entire chicken, daikon, roasted onions, and ginger to the pot. Place the roasted spices in a colander and carefully place them in the pan’s bottom. Adjust your heat to the lowest setting and cook for 1 hour.
Then remove all of the ingredients from the pan after an hour has passed, and gently skim the froth from the surface of the soup. Remove the chicken from the pan and place it on a cooling rack.
Simmer for another 30 minutes after adding the fish sauce, salt, and sugar to the stock.
Soaking the noodles for the chicken pho recipe
Firstly, soak the pho noodles for 20 minutes in lukewarm water, then drain and cook for 3 minutes in boiling water. Then drain the noodles very well and set them aside to cool.
Place a handful of noodles in a bowl, along with a tiny handful of bean sprouts. Place the chicken on top, sliced. Fill the dish halfway with broth, leaving a tiny space for the herbs.
Then remove the tops and bottoms of the spring onions, then thinly slice the green sections lengthwise. Soak for 5 minutes in cold water till they curl up, then drain and arrange on top of the noodles.
The white part of the spring onions should be finely sliced and used to decorate the bowl. Add the herbs, as well as some sliced red chiles and crispy fried shallots.
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