One of the most distinguished dishes of the Vietnamese cuisine is Pho, and one can hardly pass up a bowlful of aromatic, brothy noodles. Accompanied by generous servings of chicken breast and bean sprouts, Chicken Pho will ensure you have your fill without being overwhelming. Here’s how to make sure you achieve the light but rich texture of the soup.
- 1 bunch fresh coriander
- 2 litres good-quality chicken stock
- 60 g piece fresh ginger, peeled, sliced thinly
- 2 cloves garlic, quartered
- 1 star anise
- 2 (450 g) chicken breast fillets, sliced thinly
- 2 tbsps fish sauce
- 750 g thin fresh rice noodles or 275 g dried
- 4 green onions (green shallots), sliced thinly
- 150 g bean sprouts, trimmed
- Vietnamese mint leaves, sliced fresh red chilli or sambal oelek, lemon or lime wedges, to serve
Cut the roots from the coriander; wash well. Place the stock in a large saucepan with the ginger, garlic, coriander roots and star anise. Bring to the boil and simmer covered loosely for flavours to infuse. Strain the stock into a large heatproof bowl; discard the ginger, coriander roots, garlic and star anise.
Return the stock to the pan. Add the sliced chicken and bring to the boil; simmer until the chicken is just cooked through. Add fish sauce and season to taste.
Meanwhile, prepare noodles according to packet instructions. Drain well.
Divide the noodles between 4 heated serving bowls; pour over the hot soup. Top with green onions, bean sprouts, coriander and mint leaves. Serve with chilli and wedges of lemon or lime.
Photo: John Paul Urizar/bauersyndication.com.au