Chicken Pho
March 24, 2009 · Posted in Cooking Recipes
Chicken Pho
· You can stretch this soup to serve 6.
- · Pho is a traditional Vietnamese soup. For a truly authentic flavour, add 2-3 whole star anise to stock. Star anise is a dried spice with an aniseed flavour – it’s available from some greengrocers, Asian groceries and specialty spice stores.
Serves 4
Preparation: 15 minutes
Cooking: 35 minutes
Ingredients:
- · 8 chicken drumsticks, skin removed
- · 2 cloves garlic, thinly sliced
- · 4cm piece fresh ginger, cut into matchsticks
- · 1 cinnamon stick
- · 1/3 cup soy sauce
- · 2 tablespoons fish sauce
- · 250g packet Thai-style rice noodles
- · 1 bunch choy sum, trimmed, chopped
- · 100g bean sprouts, rinsed
- · ¼ bunch coriander, sprigs picked
- · ½ cup basil leaves, torn
- · 3 green onions, thinly sliced
- · 1 fresh long red chilli, thinly sliced
- · Lemon wedges, to serve
- Place chicken, garlic, ginger and cinnamon in a large saucepan. Add 2 litres (8cups) cold water; place over high heat; simmer, covered, for 25 minutes or until chicken is cooked. Cool slightly.
- Using tongs, discard cinnamon then transfer chicken to a large heatproof bowl. Cool chicken; remove meat from bones. Discard bones; shred meat roughly.
- Bring stock to a simmer over low heat. Add sauces and noodles. Cook and stir for 3-4 minutes or until noodles soften. Remove from heat; stir in choy sum and chicken. Season with salt.
- Place soup in a large serving bowls; top with sprouts, herbs, onion and chilli. Serve at once with lemon wedges.
Make Your Own Stock
- Place drumsticks in a large saucepan with chopped onion, celery (no leaves) and carrot. Cover with cold water and bring to the boil. Boil for 30 minutes, using a large metal spoon to skim surface of stock, removing scum (fat). Cool completely (remove fat from surface again if necessary). Place in containers; label, date, then freeze for up to 3 months. Thaw in fridge overnight. Use stock in sauces, soup and casseroles.
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