Pho HT SP Vietnamese 60mins
Serves 4 Hot Poultry Soup Vietnam
5cm/2-inches unpeeled Fresh Root Ginger, crushed
1 Onion, halved
1.5L/50fl.oz. Chicken Stock
5cm/2-inch Cinnamon Stick
2 Star Anise
225g /8oz Chicken Breast, cut into thin strips
1 teasp Fish Sauce (Nuoc mam),
1/2 teasp Brown Sugar
5 Green Peppercorns, crushed
350g/12oz Rice Noodles
2 Spring Onions, thinly sliced
2 Chilies, thinly sliced
2 tbsp Freshly chopped Coriander
2 tbsp Freshly chopped Mint
1 Lime, cut into Wedges
1. Place the
chicken strips, fish sauce, sugar and green peppercorns in a bowl, mix well and
leave for 30 minutes to marinate.
2. At the same
time, place the noodles in a large bowl of warm water and leave to soak for
about 25 minutes.
the grill to hot and cook the onion and garlic under the grill, turning, until
4. Place the
cooked ginger, onion, stock, cinnamon and anise in a pan,
bring to the boil then reduce the heat, cover and simmer gently for 15 minutes.
5. Strain the
stock and return it to the rinsed out pan together with the marinated chicken.
Place over a medium heat, bring to a simmer and cook for about 15 minutes,
stirring from time to time, until the chicken is white all the way through.
6. Bring a large
pan of water to the boil then drop in the drained noodles and cook for 1
minute until just tender then drain well a colander.
7. Divide the noodles between four bowls, remove the chicken from the pan
with a slotted spoon and arrange over the noodles.
8. To serve - sprinkle the spring onions, chillies, coriander and mint over the
chicken then ladle in the stock and serve with lime wedges.