Michael's Chicken Pho
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Michael's Chicken Pho
Recipe by Michael Weldon
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
1 tbs extra virgin olive oil
2 brown onions, halved
4 garlic cloves, crushed
5 cm piece of ginger, sliced
2 cinnamon quills
3 star anise
1 dried red chilli
1 tsp fennel seeds
1 tsp coriander seeds
1L Coles chicken stock
1 whole chicken, portioned
2 tbs fish sauce
1 tbs sugar
400g rice noodles
3 spring onions, finely sliced
To serve
Hoisin sauce
Sriracha
Fresh coriander
Thai basil
Sliced red chilli
Lemon wedges
Method
Heat a stockpot over medium heat and drizzle in the extra virgin olive oil. Add the halved brown onions, crushed garlic, and sliced ginger. Cook until dark and caramelised, a few minutes. Add the cinnamon quills, star anise, and dried chilli, then toast the fennel and coriander seeds until fragrant.
Pour in the chicken stock and bring to a boil.
On a separate board, portion the chicken, then add it to the stockpot. Reduce to a simmer and poach the chicken for 30 minutes. Remove from heat and allow to cool to room temperature. Strain the broth, discarding the solids.
Stir in the fish sauce and sugar.
Pick the meat off the chicken, discarding the bones.
Blanch the rice noodles by soaking them in boiling water for 2–3 minutes, then drain.
Divide the blanched noodles into bowls. Top with sliced spring onions and shredded chicken, then ladle over the hot pho broth.
Serve with hoisin, sriracha, fresh coriander, Thai basil, sliced red chilli, and lemon wedges on the side. Add to the broth as desired.
