Hanoi Style Chicken Pho Recipes

Steps:

• Separate the chicken from the bones then shred it and set aside.
• In a stock pot add the chicken bones and stock and bring to a boil. Cook for 15 minutes. Meanwhile in a small saucepan add the coriander and cloves and toss over medium heat toasting for 4 minutes. Add the toasted spices, onions, and ginger to the broth.
• Reduce the heat and simmer 15 more minutes. Strain out the solids discarding them leaving the broth in the stock pot. Stir in the fish sauce and sugar.
• In a sparate saucepan cook the noodles as directed on package. Drain. Transfer the noodles to a bowl. Top with shredded chicken, cilantro,and scallions. Serve with lime wedges.

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.