Pho-nomenal Chicken Pho

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I have been attempting to perfect a chicken pho recipe for quite a while now! It is a tricky one to master as the broth needs to be light and fresh, but full of flavour. It also needs to be served with perfectly tender chicken and the right toppings. I finally have a recipe I am happy with and I cannot wait to share it with you all! The trick to the best broth is to use the bones of the chicken. This is key to creating the perfect flavour and is what you will see any good pho restaurant doing. The broth also needs to be seasoned and spiced perfectly and simmered very slowly to allow the flavours to develop fully. This recipe is certainly going to be a staple in our household throughout the winter months as I always find chicken broths to have mysterious healing and warming properties - chicken soup for a cold is a thing for a reason! I hope you guys enjoy this recipe as much as I do.

Pho-nomenal Chicken Pho

Serves: 4

Time: 4-8 hours

Ingredients:

Broth:

6 bone-in chicken thighs

1L quality chicken stock

Thumb size piece of ginger, sliced

2 tbsp fish sauce

2 tbsp soy sauce

2 star anise

1 tsp cinnamon

1/2 tsp cloves

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp black peppercorns or ground pepper

1 tbsp brown sugar

To serve:

225g dry rice noodles

1 red chili, sliced

Roasted peanuts

Small bunch of coriander, roughly chopped

Sriracha sauce

2 limes

Method:

  1. In a slow cooker, combine all of the broth ingredients and mix well.

  2. Add the chicken thighs to the broth, add the lid to the slow cooker and cook on low for 6-8 hours or high for 4 hours.

  3. Cook the noodles according to the packet instructions when you are ready to serve.

  4. Meanwhile, strain the broth by pouring through a sieve or cheesecloth (or if you are lazy like me, just make sure you fish the bits of ginger and star anise out!)

  5. Meanwhile, remove the chicken thighs from the broth and place on a large plate or chopping board. Remove the bones and discard then shred the chicken thighs using two forks.

  6. Once the noodles are cooked, add to the broth and stir. Then add the juice of 1 lime. Cut the other lime in to wedges.

  7. Serve in bowls topped with some shredded chicken, coriander, chili, peanuts, a drizzle of sriracha (if desired) and a wedge of lime.

Note: this will keep in an airtight container for 3 days. Best stored and heated without the garnish so add the garnishes fresh after heating.

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Emma HantonMainsComment