Recipes Chicken pho

Recipes Chicken pho

Recipes Chicken pho

Recipes Chicken pho Warm up from this inside out with this fragrant chicken and noodle broth. Chicken pho


  • one 3kg Coles RSPCA Approved Whole Chicken
  • 5cm-piece ginger, peeled, thickly sliced
  • 2 spring onions, cut in to 4cm-lengths
  • 1/3 cup (80ml) sweet soy sauce
  • 2 star anise
  • 1 cinnamon stick or quill
  • 1 long red chilli, thinly sliced
  • 250g rice stick noodles
  • 2 tablespoons fish sauce
  • 150g snow peas, trimmed, thinly sliced
  • 1 carrot, peeled, julienned
  • Red chilli, extra, sliced, to serve
  • Spring onion, extra, thinly sliced up, to function
  • Coriander leaves, to serve
  • Mint leaves, to function
  • Lime wedges, to function


  • Step 1

    Place the chicken, ginger, onion, soy spices, star anise, cinnamon, chilli and eight cups (2L) water in a great saucepan or stockpot. Bring to the boil. Reduce heating to low. Cook, covered, for 1/2 hours or until chicken is cooked through.

  • Stage 2

    Meanwhile, prepare the noodles using packet directions.

  • Step 3

    Remove the chicken from the broth. Set aside until awesome enough to deal with. Make use of a fork to shred the meat, discarding the pores and skin and bones. Stir the fish spices into the broth. Add the snow peas and carrot. Cook for 5 mins or until vegetables are soft crisp.

  • Step 4 Divide the noodles among serving bowls. Top with chicken. Ladle the broth mixture over the noodles. Top with extra chilli, spring onion, coriander and the mint leaves. Serve with lime wedges