Vietnamese Pho

GOT A COLD OR FEELING UNDER THE WEATHER? 

I love a chicken broth to get me better - especially the Vietnamese Pho.

RECIPE:

THE STOCK

Chicken bones ( I tend to use the remnants of a roast chicken)

1 onion - cut in half and bashed to open out

1 3 inch piece of fresh ginger - bashed a bit to open out

5 x garlic cloves  - bashed a bit

2 x star anise 

1 x cinnamon stick

1 x stick lemon grass - bashed a bit

1 tsp coriander seeds

1 kaffir lime leaf

¼ teaspoon black pepper corns

1 carrot - bashed a bit ;-)

3 litres Water approximately

THE SOUP

juice of 1 lime

cooked shredded chicken (either from broth or already cooked)

2 tablespoons fish sauce

fresh coriander/mint

5 spring onion sliced

1 red chilli, finely sliced

1 finely diced carrot and other vegetables like broccoli, snap peas, beans,

2 cups mung beans/sprout

dash of honey or brown sugar - to taste

rice noodles

1. Make the stock - add all the ingredients to a big pot, cover with water and leave to gently simmer for 4 hours

2. Drain and keep any remaining chicken

3. Add the carrot, chicken, spring onion, chilli, sugar, sprouts, equal amounts of lime juice and fish sauce

4. Adjust the taste as required

5. Cook the rice noodles separately - following the instruction on the packet. 

6. Serve the noodle and the soup together, with sprinkling of fresh coriander/mint, chilli, and a squeeze of lime. 

 Delicious and comforting!

It is really a very versatile dish, and is very forgiving. I was shown how to make it mid Pacific, by a  Vietnamese friend who was sailing with us from Panama to the Galapagos Islands, I wish I could capture that fresh sea air to go with it. 

May you always be well and healthy !