- February 2015
- Serves 6
- Hands-on time 1 hour, oven time 40 min, simmering time 1¾ hours, plus overnight cooling
Pho is a Vietnamese soup recipe made with broth, herbs and meat – in this case – chicken.
- 1.8g (0.4g saturated)
- 79.9g (1g sugars)
It’s worth buying the best chicken you can find – you’ll be rewarded with a fragrant, flavourful stock.
If you don’t want to hang around waiting for the stock to heat and cool down, or don’t have a cold place for it to cool safely, use this method instead: poach a chicken in 2 litres good quality fresh chicken stock topped up with 2 litres water for 40 minutes. Strip the carcass, then continue the recipe from step 4.
Make the broth up to 3 days ahead and chill, or freeze for up to 3 months with the shredded chicken in it. Defrost and reheat. Cook the noodles and garnish to serve.
Pho (pronounced fuh) is one of Vietnam’s best dishes, eaten by street sweepers and businessmen. The origin of the name is foggy, but one theory is that it derives from the time the country was under French rule, when the Vietnamese were introduced to pot-au-feu (a French beef stew). Beef pho (pho bo) is the classic version, but chicken pho (pho ga) is popular too.
Black cardamom (not to be confused with the more readily available green cardamom) has an intense, almost smoky aroma and taste. It’s available from Waitrose, Ocado, Asian grocers and online.
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