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Method
Step 1
Place the chicken in a large saucepan. Pour over enough water to cover. Add the ginger, chilli, garlic, coriander stems, stock powder, cinnamon, star anise, coriander seeds and fennel seeds to the pan. Place over medium-high heat and bring to the boil. Reduce heat and simmer, covered, for 20 mins. Set aside, covered, for 20 mins or until the chicken is cooked through.
Step 2
Transfer the chicken to a plate. Set aside to cool slightly. Use 2 forks to shred the meat, discarding the skin and bones. Strain the broth, discarding solids. Return broth to the pan with the fish sauce and bring to the boil.
Step 3
Divide the noodles evenly among serving bowls. Top with onion, bean sprouts and chicken. Ladle the broth over the noodle mixture. Top with coriander leaves and extra chilli, if using. Serve with lime halves.
Place the chicken in a large saucepan. Pour over enough water to cover. Add the ginger, chilli, garlic, coriander stems, stock powder, cinnamon, star anise, coriander seeds and fennel seeds to the pan. Place over medium-high heat and bring to the boil. Reduce heat and simmer, covered, for 20 mins. Set aside, covered, for 20 mins or until the chicken is cooked through.
Made with aromatic spices and bursting with fresh flavours, Michael Weldon’s chicken pho is easy comfort food that will really hit the spot.
Method
Step 1
Place the chicken in a large saucepan. Pour over enough water to cover. Add the ginger, chilli, garlic, coriander stems, stock powder, cinnamon, star anise, coriander seeds and fennel seeds to the pan. Place over medium-high heat and bring to the boil. Reduce heat and simmer, covered, for 20 mins. Set aside, covered, for 20 mins or until the chicken is cooked through.
Step 2
Transfer the chicken to a plate. Set aside to cool slightly. Use 2 forks to shred the meat, discarding the skin and bones. Strain the broth, discarding solids. Return broth to the pan with the fish sauce and bring to the boil.
Step 3
Divide the noodles evenly among serving bowls. Top with onion, bean sprouts and chicken. Ladle the broth over the noodle mixture. Top with coriander leaves and extra chilli, if using. Serve with lime halves.
Place the chicken in a large saucepan. Pour over enough water to cover. Add the ginger, chilli, garlic, coriander stems, stock powder, cinnamon, star anise, coriander seeds and fennel seeds to the pan. Place over medium-high heat and bring to the boil. Reduce heat and simmer, covered, for 20 mins. Set aside, covered, for 20 mins or until the chicken is cooked through.
