This famous Vietnamese meal is deliciously light and intensely fragrant.
Phở, which is pronounced “Fuh” not “Fo” is usually eaten for breakfast in Vietnam and can be served with chicken (Ga) or with beef (Bo).
Inevitably by making your own chicken stock and adding those crucial fresh herbs, the broth’s flavors are immediately enhanced.
1 tbsp oil
3 shallots, sliced
2 cloves garlic, crushed
1 tbsp grated ginger
6 cups chicken stock (I used homemade chicken stock)
2 whole star anise
1 cinnamon stick
2 tbsp fish sauce
3 tbsp soy sauce
Shredded chicken (I used the leftover chicken from the stock, or alternatively you can cook 1 chicken breast fillet in the broth and then shred when cooked)
250g dried thin rice stick noodles
1 carrot shredded finely
2 celery stalks shredded finely
3 spring onions, sliced
2 large handfuls bean sprouts
Small handful dried black fungus, soaked in water and rehydrated to packet instructions and thinly sliced (optional)
Handful fresh coriander, roughly torn
Handful mint leaves, roughly torn
1 thinly sliced red chilli (optional)
lime to serve
In a large saucepan gently fry shallots and garlic in oil for a few minutes.
Pour in chicken stock, ginger, star anise, cinnamon, fish sauce and soy sauce.
Bring to the boil and then simmer on low heat for 20 mins so flavors can infuse. (If you are using a chicken breast fillet, now is the time to cook it in the broth)
As the broth is simmering, prepare the vegetables and cook the noodles according to packet instructions.
Remove cinnamon stick and star anise from the broth, and season to taste with more fish sauce if required.
To serve, place even amounts of noodles and shredded chicken into bowls. Ladle the hot broth over the chicken and noodles and then top with carrot, celery, mushrooms (optional), sprouts, spring onion, and a generous serving of herbs. Serve with a lime wedge to squeeze over, and chilli to taste.
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