Chicken Pho

INGREDIENTS

• 600g Chicken Thigh
• 300g Rice Noodle
• 1 Onion
• 60g Ginger
• 2000ml Chicken Stock
• 2 Star Anise
• 1 Cinnamon Stick
• 4 tbsp Fish Sauce
• 2 tsp Sugar
• 1 Lime
• 100g Bean Sprout
• 20g Thai Basil
• 1 Chilli
• 2 tsp Salt

STEPS

1. 1

   Halve 1 onion and slice 60g of ginger lengthwise. Char them in a dry pot over medium-high heat for 5 minutes, turning occasionally, until the cut surfaces are deeply browned.

   ⏱ 5 min

2. 2

   Add 2000ml of chicken stock, 2 star anises, 1 cinnamon stick, 4 tbsp of fish sauce, 2 tsp of sugar and 2 tsp of salt. Bring to a boil, then reduce to a gentle simmer.

   ⏱ 5 min

3. 3

   Add 600g of chicken thigh to the simmering broth. Cover partially and simmer for 35 to 40 minutes, turning once, until the thickest part reaches 75°C for 30 seconds and the meat is completely opaque with clear juices. Transfer the chicken to a clean plate and rest for 5 minutes.

   ⏱ 35 min

4. 4

   While the broth simmers, soak 300g of rice noodle in warm water according to the package directions, usually 20 to 25 minutes, until pliable. Drain, then blanch the noodles in boiling water for 30 seconds until tender. Drain well.

   ⏱ 25 min

5. 5

   Strain the broth through a fine sieve and return it to the pot. Taste and adjust with additional salt or fish sauce if needed. Keep the broth gently simmering.

   ⏱ 5 min

6. 6

   Slice the rested chicken thinly. Divide the noodles between bowls and top with the chicken. Pour over the hot broth, then serve with 1 lime (cut into wedges), 100g of bean sprout, 20g of thai basil and 1 chilli (thinly sliced).