Vietnamese PHO SOUP
As promised here is the recipe for the chicken version- I know it look like a ridiculous amount of ingredients but please don’t let it put you off,it is really easy and well worth it.
4 chicken breasts with bones
1 packet of chicken wings
2 onions halved
1 large cinnamon stick,
1 tbl spoon coriander seeds,
1 tbl spoon fennel seeds,
5 whole star anise,
1 cardamom pod,
6 whole cloves
2 x thumb sized pieces of ginger
2 teaspoons of sugar
1tbl lime juice
Quarter cup of fish sauce
Big handful of each: mint, coriander and basil
2 limes or lemons, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Thin slices of carrot (optional)
1 packed of medium size rice noodles
Some Chinese stores sell little packets with all the spices that I have mention above, so keep an eye out for those- it took me a long time to figure out what those packs of spices where for ☺
To make the stock
Add you chicken pieces to a pot add fill the pot with at least 2/3 liters of cold water
Add all the spices
Boil for 1 to 1and half hours taking the scum and fat off the top throughout. (If you are using chicken with skin then it’s easier to let it cool and then take the fat off the top once cooled) then put it through a fine sieve until all that is left is a clear chicken spice broth.
Taste and make any adjustments now, it should be mildly aromatic, slightly sour and salty with hint of sweetness.
Tear up the chicken into thin strips discarding any fat and place in a bowl on the table.
Cook your noodles according to packet instruction – this is about 8 minutes and once cooked drain and run under cold water to stop the cooking process
Reheat your broth until boiling
Prepare a plate for everyone to share with the fresh herbs, limes wedges, chilli, carrot and bean sprouts – this is the plate in which everyone uses to add the extras to their Pho soup
Add the noodles to each bowl and spoon over a few ladles of broth and let your guests garnish their soup by adding the shredded chicken, herbs, limes chilli etc.
Its nice to have some extra fish sauce to add if needed.
Serve and enjoy with a nice cold glass of white wine.