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Chicken Pho
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Chicken Pho

1 h 20 minServes 4Nutri-Score B€€
from @sadiashaq3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole chickenMeat1 piece
  • cinnamon stickSpices1 piece
  • star aniseSpices3 pieces
  • coriander seedsSpices5 g
  • onion (halved)Produce1 piece
  • ginger (thumb-sized piece, sliced)Produce20 g
  • spring onionsProduce2 pieces
  • chicken stock cubesPantry2 pieces
  • waterOther1.5 litres
  • fish sauce (to taste)Pantry15 ml
  • saltSpices5 g
  • sugarPantry4 g
  • rice noodlesGrains200 g
  • fresh corianderProduce20 g
  • fresh chillies (sliced)Produce2 pieces
  • srirachaPantry15 ml
  • hoisin saucePantry15 ml
  • soy saucePantry15 ml
  • crispy chili oilPantry15 ml

per serving

Nutrition

678kcal

Carbs
44 g
Proteins
53 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Saucepan
  • Mixing bowl

step by step

Method

  1. Toast the whole spices

    • Toast the coriander seeds, cinnamon stick and star anise in a dry pan until fragrant.
    Step 1

  2. Char the aromatics

    • Char the halved onion, sliced ginger and spring onions in the pan, or in the oven or air fryer.
    Step 2

  3. Start the broth

    • Place the whole chicken in a large pot and cover with the water.
    • Add the toasted spices and the charred vegetables.
    Step 3

  4. Simmer the chicken

    • Add the stock cubes, skim off the foam, cover and simmer over a low flame until the chicken is tender and falling apart.
    Step 4

  5. Shred the chicken

    • Remove the chicken from the pot, separate the meat from the bones and shred the meat.
    Step 5

  6. Season the broth

    • Season the broth with fish sauce, salt and sugar and simmer again.
    Step 6

  7. Cook the noodles

    • Boil the rice noodles in a separate pot following the packet instructions.
    • Drain and rinse under really cold water to remove the cornstarch.
    Step 7

  8. Assemble the bowls

    • Place the noodles in bowls, add the shredded chicken and pour the hot broth over.
    Step 8

  9. Garnish and serve

    • Top with spring onions, coriander, soaked onion slices and chillies.
    • Finish with sriracha, hoisin or oyster sauce, soy sauce and crispy chili oil.
    Step 9
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