Nothing beats homemade broth for the pho. Top it up with refreshing herbs. Healthy!
INGREDIENTS – serves 5
- 1 onion, skin on, halved
- 4cm (2 inch) piece of ginger, skin on, halved
- 1 cinnamon stick
- 3 whole star anise
- 1 whole chicken
- 2 tsp sea salt, plus extra to taste
- 2 tbsp fish sauce, plus extra to taste
- 400g dried rice stick noodles
To serve:
- 1 onion, finey sliced
- 1/2 cup finely sliced spring onion
- bean shoots
- Thai basil leaves (substitute Italian basil if unavailable)
- lime wedges
- sliced red chilli
INSTRUCTIONS
1. Dry-roast the onion and ginger in a frying pan over high heat. Cook until the onion starts to blacken in some spots and the ginger is fragrant and start to colour. Add the cinnamon stick and star anise and cook for a further minute or until fragrant. Remove from heat and set aside
2. Put the chicken in a large pot. Cover with water and place over a medium-high heat. Add the onion, ginger, spices, salt and fish sauce. Bring to a gentle simmer. Use a ladle to scoop out and discard any foamy scum that rises to the surface. Then reduce the heat to low and gently simmer for one hour, removing the foam from time to time.
3. Remove the chicken from the broth and place on a cutting board. Check if the chicken is cooked. If not, place the chicken back into the simmering broth and cook for another 15 minutes. When the chicken is cooked, sliced the meat and discard the bones. Set aside until ready to serve.
4. Strain the broth and pour it back into a clean saucepan over medium-high heat. Taste and season with extra salt and fish sauce (the amount of seasoning will depend on the amount of water you needed at the start). I added another 1 tbsp of fish sauce and 1 tspn sea salt
5. To serve, cook the noodles in boiling water until tender and divide among serving bowls. Top with the chicken meat and slices of onion. Ladle over the hot broth. Add spring onion and bean shoots. Serve with basil leaves, lime wedges and chilli slices.
CHAR IN THE KITCHEN 