Pho with chicken
Preheat the oven to 250 degrees and turn on the grill element.
- 0.5 pcs chicken
- 1 ss salt
- 3.5 liters of water
- 3.5 liters of water
- 2.5 tablespoons chicken broth
- 1.5 ss salt
- 4 pieces of shallots
- 1 onion
- 50 g ginger
- 1 cinnamon stick
- 4 pieces of star anise
- 7 pieces of cloves
- 5 pieces of coriander roots
- 25g sugar
- noodles
- herbs
- bean sprouts
- lime
- onion
- chili
- caress
- sriracha
- Preheat the oven to 250 degrees and turn on the grill element.
- Roast the onion, ginger and shallot in the oven. Turn the vegetables after about 7 minutes.
- Add the cinnamon stick, star anise, coriander seeds and cloves. This heating will help to bring out more flavour from the spices. Cook for another 2-3 minutes, taking care not to burn the spices.
- Bring water and salt to a boil in a saucepan over high heat. Add the chicken when it boils - all the meat should be covered. Let it boil for 5-7 minutes before rinsing the chicken with cold water in a colander. Then wash the saucepan. This method will give you a clear and clean stock.
- Place the chicken in 3.5 liters of water over high heat. Add the onion, ginger and shallot from the oven. Remove any burnt parts of the vegetables. Add the chicken stock and salt.
- Bring the stock to a boil. Then reduce the heat to medium and simmer for 50-60 minutes. Turn the chicken in the pot after 25-30 minutes. In the meantime, cook the pho noodles and prepare the side dishes.
- Remove the chicken and all the vegetables from the stock. Place the remaining spices from the oven in a filter bag or tea strainer.
- Add the bag and the candy sugar to the stock and let it simmer for at least 20 minutes over medium heat, so that it releases as much flavor and aroma as possible. Bring to a boil just before serving.
- Shred or cut up the chicken while the broth is boiling, and place it with the noodles in deep bowls. Finally, pour over the broth and serve the soup with lime, herbs and bean sprouts.
- Season with hoisin sauce and sriracha, or serve this duo as a dip. You can also put everything on the table so everyone can help themselves.
Roast the onion, ginger and shallot in the oven. Turn the vegetables after about 7 minutes.
Add the cinnamon stick, star anise, coriander seeds and cloves. This heating will help to bring out more flavour from the spices. Cook for another 2-3 minutes, taking care not to burn the spices.
Bring water and salt to a boil in a saucepan over high heat. Add the chicken when it boils - all the meat should be covered. Let it boil for 5-7 minutes before rinsing the chicken with cold water in a colander. Then wash the saucepan. This method will give you a clear and clean stock.
Place the chicken in 3.5 liters of water over high heat. Add the onion, ginger and shallot from the oven. Remove any burnt parts of the vegetables. Add the chicken stock and salt.
Bring the stock to a boil. Then reduce the heat to medium and simmer for 50-60 minutes. Turn the chicken in the pot after 25-30 minutes. In the meantime, cook the pho noodles and prepare the side dishes.
Remove the chicken and all the vegetables from the stock. Place the remaining spices from the oven in a filter bag or tea strainer.
Add the bag and the candy sugar to the stock and let it simmer for at least 20 minutes over medium heat, so that it releases as much flavor and aroma as possible. Bring to a boil just before serving.
Shred or cut up the chicken while the broth is boiling, and place it with the noodles in deep bowls. Finally, pour over the broth and serve the soup with lime, herbs and bean sprouts.
Season with hoisin sauce and sriracha, or serve this duo as a dip. You can also put everything on the table so everyone can help themselves.
