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Homemade chicken pho

 

This recipe will make 4 portions

 

Broth

Coles organic cooked roast chicken

1 onion cut in half

1 knob ginger

1 garlic clove cut in half

5 star anise

1 cinnamon stick

 

Broth seasoning

Fish sauce

Salt

Sesame oil

 

Garnishes and noodles

Rice noodles

Bean shoots

Raw sliced onion

Fresh red chilli

Fresh basil

Spring onion chopped

Fresh lime

 

First you need to remove the chicken meat from the bones and place the bones in a stock pot, cut the meat into bite size pieces and place in the fridge for later.

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Place the onion garlic and ginger onto a baking tray, spray with oil season with salt and bake on 200degrees Celsius for 30 minutes just to get some flavor.

Once this is done put the onion, garlic and ginger into the stock pot with the chicken bones, plus the star anise and cinnamon stick. Top up with water and add a little salt and pepper. Bring to the boil then turn down to simmer on the lowest heat for 2 hours.

In the meantime soak 4 portions of rice noodles in recently boiled kettle water for an hour or so then drain and boil until cooked or just skip the soaking process and boil. Coat the cooked noodles with a small amount of sesame oil to stop them sticking them divide amongst 4 bowls.

Strain the stock discard any solids return to the pot and bring to the boil.

Now you need to taste and season the broth. Be very generous with adding 1/4 cup or so of fish sauce and salt to taste

. Make sure the broth has good flavour you can always add chicken stock powder if it needs it.

 

To serve divide the cooked chicken amongst the bowls add some beans shoots then ladle over the boiling hot broth. Add fresh basil, spring onion, fresh Chilli, raw onion and lime. You can also serve this with some hoisin sauce or sriracha on the side but I love to taste the broth. Enjoy!

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