Chicken Pho   HT  SP  Vietnamese 60mins plus marinating

 

Serves 4   Hot  Poultry  Soup  Vietnam  Asia

Ingredients
5cm/2-inches unpeeled Fresh Root Ginger, crushed
1 Onion, halved
1.5L/50fl.oz. Chicken Stock
5cm/2-inch Cinnamon Stick
2 Star Anise
225g /8oz Chicken Breast, cut into thin strips
1 teasp Fish Sauce (Nuoc mam),
1/2 teasp Brown Sugar
5 Green Peppercorns, crushed
350g/12oz Rice Noodles
2 Spring Onions, thinly sliced
2 Chilies, thinly sliced
2 tbsp Freshly chopped Coriander
2 tbsp Freshly chopped Mint
1 Lime, cut into Wedges

Instructions

1. Place the chicken strips, fish sauce, sugar and green peppercorns in a bowl, mix well and leave for 30 minutes to marinate.

2. At the same time, place the noodles in a large bowl of warm water and leave to soak for about 25 minutes. 

3.  Preheat the grill to hot and cook the onion and garlic under the grill, turning, until browned.

4. Place the cooked ginger, onion,  stock, cinnamon and anise in a pan, bring to the boil then reduce the heat, cover and simmer gently for 15 minutes.

5. Strain the stock and return it to the rinsed out pan together with the marinated chicken. Place over a medium heat, bring to a simmer and cook for about 15 minutes,  stirring from time to time, until the chicken is white all the way through.

6. Bring a large pan of water to the  boil then drop in the drained noodles and cook for 1 minute until just tender then drain well a colander.

7. Divide the noodles between four bowls, remove the chicken from the pan with a slotted spoon and arrange over the noodles.

8. To serve - sprinkle the spring onions, chillies, coriander and mint over the chicken then ladle in the stock and serve with lime wedges.

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