How do you keep Pho with chicken, ginger and noodles?

Store the broth and garnishes separately in the fridge for a maximum of 2 days. Heat the broth well before you add and serve the garnishes.

Pho with chicken, ginger and noodles

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45min

•

Next Level

Make an authentic Vietnamese pho with chicken, ginger, and noodles at home. Follow this simple recipe for a delicious and healthy soup.

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Ingredients

What do you need?

Quantity: 4P

For the Pho Bouillon:
2 cinnamon sticks
5 Steranijs
5 cardamom polden
1 tablespoon of coriander seeds
1 large onion, cut in half
5 pieces of ginger
1.5 liters of water
1 block of chicken broth
1 tablespoon of coconut blossom sugar
2 tablespoons of fish sauce

Garnish:
300 grams of shiitake mushrooms
2 chicken breasts
1 bok choy
4 spring onions
4 portions of rice noodles
1 bunch of coriander
2 Limonen

Preparation method

How do you make this?

Take a large cast iron pan and place all dry herbs in it without adding fat.

Cut the onion in half and place with the cutting edge down in the pan. Also place the slices ginger in between and let the herbs, onion, and ginger roast until they start to color. Once it smells wonderfully and what starts to smoke, top it off with water and add the rest of the broth ingredients. Let it boil gently for 30 minutes and then strain the broth.

Rinse the chicken breasts and add them to the broth together with the washed bok chei blades. Simmer for 10 minutes. Possibly scoop foam that forms.

Meanwhile, cook the rice noodles according to the instructions on the package.

Cut the shiitake into slices and fry them briefly in some oil with salt and pepper.

Divide the noodles, shiitake, and bok choy between deep plates. Cut the chicken into slices and place it in the plates. Pour the hot broth over the ingredients into the plates and finish with coriander, lime, and finely chopped spring onion.

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