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Chicken Pho
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Chicken Pho

2 h 30 minServes 4Nutri-Score B€€
from @thejspot13101 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rotisserie chicken (meat removed from the bones, bones and tray drippings reserved)Meat1 piece
  • onion (halved)Produce1 piece
  • ginger (sliced)Produce60 g
  • pho spice packet (toasted in a dry pan)Spices1 piece
  • waterBeverages3 litres
  • pho soup basePantry80 ml
  • fish saucePantry45 ml
  • granulated white sugarPantry20 g
  • MSGPantry5 g
  • rice noodlesGrains400 g
  • lime (cut into wedges)Produce2 pieces
  • jalapeno (sliced)Produce1 piece
  • bean sproutsProduce150 g
  • green onion (sliced)Produce3 pieces
  • mint (leaves picked)Produce15 g
  • basil (leaves picked)Produce15 g
  • cilantro (chopped)Produce15 g
  • yellow onion (thinly sliced)Produce1 piece
  • hoisin saucePantry60 ml
  • srirachaPantry60 ml
  • chili oilPantry30 ml
  • oyster saucePantry30 ml
  • crispy fried shallotsPantry30 g

per serving

Nutrition

684kcal

Carbs
85 g
Proteins
44 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Oven
  • Sieve
  • Slotted spoon
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Char the aromatics

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

  3. Toast the spices

    • Toast the pho spice packet in a dry pan over medium-high heat until fragrant.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7
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