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Chicken Pho
Hoofdgerecht

Chicken Pho

2 u 30 minVoor 4Nutri-Score B€€
van @thejspot13101 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • rotisserie chicken (meat removed from the bones, bones and tray drippings reserved)Vlees1 stuk
  • onion (halved)Groente en fruit1 stuk
  • ginger (sliced)Groente en fruit60 g
  • pho spice packet (toasted in a dry pan)Kruiden en specerijen1 stuk
  • waterDranken3 liter
  • pho soup baseVoorraadkast80 ml
  • fish sauceVoorraadkast45 ml
  • granulated white sugarVoorraadkast20 g
  • MSGVoorraadkast5 g
  • rice noodlesGranen400 g
  • lime (cut into wedges)Groente en fruit2 stukken
  • jalapeno (sliced)Groente en fruit1 stuk
  • bean sproutsGroente en fruit150 g
  • green onion (sliced)Groente en fruit3 stukken
  • mint (leaves picked)Groente en fruit15 g
  • basil (leaves picked)Groente en fruit15 g
  • cilantro (chopped)Groente en fruit15 g
  • yellow onion (thinly sliced)Groente en fruit1 stuk
  • hoisin sauceVoorraadkast60 ml
  • srirachaVoorraadkast60 ml
  • chili oilVoorraadkast30 ml
  • oyster sauceVoorraadkast30 ml
  • crispy fried shallotsVoorraadkast30 g

per portie

Voedingswaarden

684kcal

Koolhydraten
85 g
Eiwitten
44 g
Vetten
19 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Koekenpan
  • Oven
  • Zeef
  • Schuimspaan
  • Mengkom

stap voor stap

Bereiding

  1. Shred the chicken and reserve the bones

    • Pull the meat off the rotisserie chicken and set it aside.
    • Keep the bones and the gelatinous drippings from the tray.
    Stap 1

  2. Char the aromatics

    • Halve the onion and slice the ginger.
    • Place them in a pan and broil until charred.
    Stap 2

  3. Toast the spices

    • Toast the pho spice packet in a dry pan over medium-high heat until fragrant.
    Stap 3

  4. Build the broth

    • Drop the spice bag, bones, drippings, charred onion and ginger into simmering water.
    • Stir in the pho soup base, fish sauce, sugar and MSG.
    Stap 4

  5. Simmer and skim

    • Simmer the broth, skimming off the foam at the top.
    • Remove the spice bag after 30 minutes.
    • After 2 hours, strain out the bones, onion and ginger.
    Stap 5

  6. Prepare the toppings

    • Cut the limes and slice the jalapenos.
    • Arrange the bean sprouts, green onion, mint, basil, cilantro and yellow onion.
    • Set out the hoisin sauce, sriracha, chili oil, oyster sauce and crispy shallots.
    Stap 6

  7. Assemble the bowls

    • Cook the rice noodles and divide into bowls.
    • Top with the shredded chicken and ladle over the hot broth.
    • Finish with bean sprouts, green onion, herbs and sauces.
    Stap 7
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