Chicken Soup: Vietnamese Pho

Chicken Soup: Vietnamese Pho

By | 2018-10-10T13:29:21-08:00 October 10th, 2018|0 Comments

Yields6 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 1 tbsp vegetable oil
 3 shallots, sliced
 3 garlic cloves, sliced
 1 lemongrass stalk, chopped
 2.50 cm piece ginger sliced
 3 star anise
 1 cinnamon stick
 1 tsp coriander seeds
 ¼ tsp Chinese five spice
 ¼ tsp black peppercorns
 1 tsp caster sugar
 1 tbsp fish sauce
 11 l litres good quality fresh chicken stock
 3 large chicken breasts (about 500g)
Toppings
 450 g rice noodles
 4 spring onions, finely sliced on an angle
 1 carrot CarrotCarrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root… , shredded or peeled into ribbon with a vegetable peeler
 2 large handfuls (150g) mung bean sprouts
 1 large bunch coriander, chopped
 1 small bunch mint , leaves chopped
 1 red chilli, thinly sliced (optional)
 2 tbsp crispy fried shallots (optional)
 1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
 1 lime , cut into wedges

1

Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).

In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.

Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.

Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.

To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Recipe Author or Source
2

https://www.bbcgoodfood.com/recipes/vietnamese-chicken-noodle-soup

Ingredients

 1 tbsp vegetable oil
 3 shallots, sliced
 3 garlic cloves, sliced
 1 lemongrass stalk, chopped
 2.50 cm piece ginger sliced
 3 star anise
 1 cinnamon stick
 1 tsp coriander seeds
 ¼ tsp Chinese five spice
 ¼ tsp black peppercorns
 1 tsp caster sugar
 1 tbsp fish sauce
 11 l litres good quality fresh chicken stock
 3 large chicken breasts (about 500g)
Toppings
 450 g rice noodles
 4 spring onions, finely sliced on an angle
 1 carrot CarrotCarrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root… , shredded or peeled into ribbon with a vegetable peeler
 2 large handfuls (150g) mung bean sprouts
 1 large bunch coriander, chopped
 1 small bunch mint , leaves chopped
 1 red chilli, thinly sliced (optional)
 2 tbsp crispy fried shallots (optional)
 1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
 1 lime , cut into wedges

Directions

1

Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).

In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.

Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.

Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.

To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Recipe Author or Source
2

https://www.bbcgoodfood.com/recipes/vietnamese-chicken-noodle-soup

Chicken Soup: Vietnamese Pho