Vietnamese Chicken Pho

This is my version of a Vietnamese pho soup, clean fresh and healthy. Double cooked broth with which ever veggies you like. I did not add sugar into mine as wanted this as clean as possible.

  • 2 pints of chicken stock (I cooked chicken wings with onion, carrot, celery and bay leaf for an hour, remove the meat and veg and keep the broth)
  • 1 onion, quartered
  • 3 slices of ginger
  • 1 tbsp. coriander seeds
  • 3 star anise
  • 1 cinnamon stick
  • 12 cloves
  • 10 green cardamons, bashed
  • 2 tsp. fish sauce
  • 1 tsp sugar (optional)
  • For the soup
  • chicken breast, cut into slices (1 breast serves two people)
  • Rice noodles
  • Carrots, julienned
  • Savoy cabbage, sliced
  • Mint
  • Corainder
  • Lime, in wedges
  • Chillies, sliced
  • Scallions/spring onions, sliced
  • Char the onion and ginger, set aside.
  • Toast the spices in a dry frying pan until you smell an aroma, set aside.
  • Re-heat the chicken stock and add the onion, ginger and spices. Simmer for 40 minutes to let the flavours infuse.
  • Carefully remove all of the seeds, the onion etc leaving only the broth. Season well.
  • Cook the chicken slices in the hot soup then we layer up the bowl.
  • Cook the noodles accordingly then place into a bowl with carrots, cabbage, mint, coriander, the chicken slices then ladle in the hot broth.
  • Sprinkle over the spring onions, add the lime wedges and chilli slices. Serve!