A clear, comforting chicken phở built on a ginger-onion broth, star anise, and fish sauce. Fresh herbs, lime, and chili wake up each bowl right before serving.
Ingredients
- 700 g bone-in chicken thighs
- 450 g flat rice noodles for phở
- 2 pieces yellow onions
- 50 g fresh ginger
- 2.2 l water
- 2 pieces whole star anise
- 4 tbsp fish sauce
- 1 tsp light brown sugar
- to taste fine salt
- 1 bunch fresh cilantro
- 1 bunch fresh Thai basil
- 3 pieces scallions
- 2 pieces limes
- 1 piece fresh red chili
Method
- Halve the onions and slice the ginger lengthwise, then char them dry in a large pot or under the broiler until blackened in spots and fragrant with a sweet, smoky aroma.
- Add the chicken, water, star anise, sugar, and a small pinch of salt; bring to a gentle simmer, then skim the surface until the broth is clear.
- Poach at a very gentle simmer with the lid slightly ajar, until the chicken meat easily pulls away from the bone and the broth smells distinctively of ginger and anise.
- Transfer the chicken to a dish, let it cool slightly, then discard the skin and shred the meat into tender pieces while the broth continues to simmer gently.
- Strain the broth through a fine-mesh sieve, return it to the heat, season with fish sauce, and adjust the salt until clean, savory, aromatic, and well balanced.
- Prep the herbs, thinly slice the scallions, cut the limes into wedges, and slice the chili; keep everything chilled so the garnishes stay crisp and bright.
- Cook or soak the rice noodles according to their package directions, then rinse briefly if sticky; they should be tender yet springy to the bite.
- Divide the noodles and shredded chicken among warm bowls, ladle the piping-hot broth over top to warm the meat, and serve immediately with the herbs, scallions, lime wedges, and chili.
Nutrition
Per serving
- Energy
- 481.4 kcal
- Protein
- 25.37 g
- Carbohydrate
- 59.9 g
- Fat
- 14.44 g
- Fibre
- 4.11 g
- Calcium
- 35.78 mg
- Iron
- 0.51 mg
- Magnesium
- 10.9 mg
