Food and Travel Magazine | Quick chicken pho
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Cooking tools:
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Serving bowl
- Ladle
- Pepper mill
- Spoon
Ingredients
- 1.2 litres chicken stock or water
- 1 onion, halved and charred in a hot, dry pan
- 40g fresh ginger root, peeled, halved and charred in a hot, dry pan
- 2 chicken or chicken pho stock cubes
- 20g rock sugar
- 3-5 star anise
- 2-3 tbsp premium fish sauce
- 320g flat rice noodles, soaked in boiling water for 4–5 minutes
- 1 shop-bought rotisserie chicken, sliced (or use leftover roast chicken)
- 4 spring onions, sliced lengthways
- 40g fresh coriander
- 20g Thai basil leaves
- 1 lime, quartered, to serve
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