Chicken pho is a hearty soup and refreshing when you use the beansprouts and other condiments that go along with it. Several years back I was creating my take on the instant Pot Noodles so called ‘Ray’s posh pot noodles (not original I know). A fresh batch of chicken pho stock would be reduced to concentrated level, transferred to a pot together with all the cold ingredients. The ‘hungry one’ would simply add hot water. Never took off but made good pho for the extended family!

It was so easy to make. You just needed 2 spices in the cupboard, cinnamon sticks and star anise. If you don’t have fresh coriander, you can use coriander seeds instead.

Here, I’ve used the carcass of 1 chicken following the video ‘how to cut chicken into pieces’ and then poached a number of chicken pieces depending on the number of mouths I need to feed. If you don’t like the idea, just poach the whole chicken for about 1hr and leave to cool. You can then carve out the pieces you want for each guest.

What you need:

Serves 4 hungry guests

1 whole chicken, deboned (optional)

1 packet of thin rice stick noodles, cooked according to packet instructions

3L water

3 medium onions, halved

1 large thumb sized ginger, crushed

2 star anise

1 stick cinnamon

1 tsp coriander seeds

1 tbsp sea salt

fish sauce for seasoning

Garnish

Coriander

Srirachi

lime wedges

beansprouts

Chargrill the onions, ginger and spices to release the aromas.

Add the chicken bones to a large stockpot and add the water. Bring to the boil and remove any impurities that float on the water surface to ensure a clear broth. This is important! Once the impurities are removed (will take about 10 minutes) add the grilled ingredients and the coriander seeds.

Reduce heat and simmer for 45minutes. 20 minutes before end of cooking time, add your chicken portions to the broth and poach until cooked.

Slice the cooled chicken pieces and set aside. Open a pack of the rice stick noodles and cook in hot water until al dente, drain and add oil to prevent from sticking.

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Assemble 4 large soup bowls with handful of rice stick noodles, coriander and beansprouts in each bowl. Add your sliced chicken on top.

Add the required amount of soup you prefer and serve with fish sauce for extra saltiness and optional chilli sauce.

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