Quick Chicken Phở
Charring the onion and ginger elevates this simple, speedy take on a Vietnamese classic.
Introduction
In Vietnamese supermarkets or online, you can buy stock cubes for making specific Vietnamese noodle soups, like the famous chicken or beef phở, the southern hủ tiếu nam vang, street-food favourite wonton noodle soup and midnight hawker’s miêń gà. Add to boiling water with a few additions like charred onion, ginger and star anise and you will have a quick and easy time creating some really delicious soups.
Ingredients
| 1.2 litres (40 fl oz/5 cups) | chicken stock or water |
| 1 | onion, halved and charred in a hot, dry pan |
| 40 g (1½ oz) | fresh ginger root, peeled, halved and charred in a hot, dry pan |
| 2 | chicken or chicken phở stock cubes |
| 20 g (¾ fl oz) | rock sugar |
| 3-5 | star anise |
| 2–3 tbsp | premium fish sauce |
| 320 g (11¼ oz) | 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 (scallions), sliced lengthways |
| 40 g (1½ oz) | coriander (cilantro) sprigs |
| 20 g (¾ oz) | Thai basil leaves |
| freshly ground black pepper | |
| 1 | lime, quartered, to serve |
Method
Pour the chicken stock or water into a saucepan and bring to the boil, then add the charred onion and ginger, stock cubes, rock sugar and star anise. Simmer for 10 minutes, then add the fish sauce, taste and adjust accordingly. Remove from the heat.
Divide the noodles between bowls, then add the sliced chicken, spring onions, coriander and Thai basil. Season with black pepper.
Bring the broth back up to the boil, then ladle over the noodles and serve with the lime wedges.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
