Chicken Pho

Instructions

1. 1

   Bring water to a boil in a large pot. Add the chicken breast, halved onion, and sliced ginger. Reduce heat and simmer for 20 minutes until chicken is cooked through.

   Tip: Keep the water at a gentle simmer to ensure the chicken stays tender and the broth stays clear.

2. 2

   Remove the chicken from the pot and set aside to cool. Strain the cooking liquid into a clean pot, discarding the solids.

   Tip: Reserve the chicken for shredding once it has cooled enough to handle.

3. 3

   Add the beef or chicken stock, star anise, and cinnamon stick to the strained liquid. Simmer for 10 minutes to infuse the spices into the broth.

   Tip: The aromatic spices are the soul of pho—don't skip this step.

4. 4

   Stir in the fish sauce and taste the broth, adjusting seasoning as needed. Keep the broth simmering over low heat.

   Tip: Fish sauce adds umami depth; start with the recommended amount and add more if desired.

5. 5

   Cook the rice noodles according to package directions, then drain and divide among four serving bowls.

   Tip: If noodles are cooked too far in advance, toss them with a little oil to prevent sticking.

6. 6

   Shred the cooled chicken into bite-sized pieces and distribute evenly over the noodles in each bowl.

   Tip: Shredding the chicken while still slightly warm makes it easier to handle.

7. 7

   Carefully ladle the hot broth over the noodles and chicken, filling each bowl about three-quarters full.

   Tip: The hot broth will gently warm the chicken and noodles through.

8. 8

   Serve immediately, passing fresh mint, coriander, bean sprouts, lime wedges, and chilli flakes at the table so diners can customize their bowls.

   Tip: Squeezing fresh lime over the pho at the end brightens all the flavours beautifully.