Vietnamese Chicken Pho
Recipe
- 1 onion, skin on, halved
= 4cm (2 inch) piece of ginger, skin on, halved
Dry-roast the onion and ginger in a frying pan over high heat. Cook until the onion starts to blacken in some spots and the ginger is fragrant and starting to colour. Add the cinnamon stick and star anise and cook for a further minute or until fragrant. Remove from heat and set aside.
Put all into a boiling water with whole chicken is in and boil in low flame for 1 hour. Add dish sauce and salt to taste and serve with rice noodle and vegetable.
- 1 onion, skin on, halved
= 4cm (2 inch) piece of ginger, skin on, halved
= 1
cinnamon stick
- 3 whole
star anise
- 1 whole
chicken
- 2 tsp
sea salt, plus extra to taste
- 2 tbsp
fish sauce, plus extra to taste
- 400g
(14 oz) dried rice stick noodlesDry-roast the onion and ginger in a frying pan over high heat. Cook until the onion starts to blacken in some spots and the ginger is fragrant and starting to colour. Add the cinnamon stick and star anise and cook for a further minute or until fragrant. Remove from heat and set aside.
Put all into a boiling water with whole chicken is in and boil in low flame for 1 hour. Add dish sauce and salt to taste and serve with rice noodle and vegetable.
