Chicken pho recipe

Name: Chicken pho recipe
Ingredients: 2 1/2 l water or enough to cover the chicken; 1 corn-fed, free-range chicken (about 1.5kg/ 2lb 4oz); 1 large onion, cut at both ends to stand; 150 g ginger root, halved; 1 x 10cm/4inch daikon or parsnip (optional); 15 star anise; 4 whole cloves; 1 cinnamon stick; 2 black cardamom pods (optional but good to have); 1 tbsp coriander (cilantro) seeds in a ball strainer or small muslin infuser; 30 g rock sugar or 1 tbsp caster (superfine) sugar; 15 g sea salt; 4 tbsp fish sauce (or more to taste); 1 chicken stock cube; 75 g dry flat rice noodles per serving or fresh ho fun noodles; 1 pinch freshly ground black pepper; 4 handfuls coriander (cilantro) leaves, torn or coarsely chopped; 3 spring onions (scallions), white and green parts, sliced lengthways, soaked in cold water until curled; 1 red or white onion, thinly sliced; 3 sprigs of Thai basil and/or sawtooth (if you can get it), leaves only; 4 bird's-eye chillies, sliced (optional); 4 lime wedges

www.lovefood.com

Easy to pull together, this chicken noodle soup is a favourite all across the world.

View full recipe on www.lovefood.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.lovefood.com.

Share this recipe:

Cooking tools:

Ingredients

2 1/2 l water or enough to cover the chicken
1 corn-fed, free-range chicken (about 1.5kg/ 2lb 4oz)
1 large onion, cut at both ends to stand
150 g ginger root, halved
1 x 10cm/4inch daikon or parsnip (optional)
15 star anise
4 whole cloves
1 cinnamon stick
2 black cardamom pods (optional but good to have)
1 tbsp coriander (cilantro) seeds in a ball strainer or small muslin infuser
30 g rock sugar or 1 tbsp caster (superfine) sugar
15 g sea salt
4 tbsp fish sauce (or more to taste)
1 chicken stock cube
75 g dry flat rice noodles per serving or fresh ho fun noodles
1 pinch freshly ground black pepper
4 handfuls coriander (cilantro) leaves, torn or coarsely chopped
3 spring onions (scallions), white and green parts, sliced lengthways, soaked in cold water until curled
1 red or white onion, thinly sliced
3 sprigs of Thai basil and/or sawtooth (if you can get it), leaves only
4 bird's-eye chillies, sliced (optional)
4 lime wedges