Vietnamese Pho Style Chicken Noodle Soup

Angela Malik

Angela Malik

26th February 2015

Vietnamese Pho Style Chicken Noodle Soup

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Vietnamese Pho Style Chicken Noodle Soup recipe a try? Everyone should have a killer chicken soup recipe in their repertoire. This is a flavour packed, healthy soup which makes a great starter or can be a quick and easy week day main course. Pho is Vietnamese for noodle which you can leave out if preferred. I have added a splash of Blue Nun Rivaner Riesling to give the broth an exciting added kick.

Ingredients

  • Serves 4
  • • 1 litre of chicken stock
  • • 1 tablespoon cold pressed oil
  • • 4 chicken thighs
  • • 1 medium onion finely sliced
  • • 1 carrot sliced
  • • 3 cloves of garlic, peeled sliced
  • • 1” ginger, peeled and sliced
  • • 6 cm stick of cinnamon/cassia bark
  • • 1/2tsp coriander seeds
  • • 2 Star anise
  • • 1 small bok choi or green cabbage
  • • 200g Rice noodles (soak the noodles in water for 20 mins)
  • • 1 Tbs fish sauce
  • • 100ml Blue Nun Rivaner Riesling wine
  • • Fresh Lime juiced
  • • 1 bunch coriander approx 25g (separate the roots & stems from the leaves)

Method

1. Poach the chicken thighs in the stock for around 20 minutes and set aside to cool

2. While the chicken is poaching put the star anise, cinnamon, coriander seeds in a wok or frying pan and toast. Remove from the wok into the stock

3. Add the ginger, garlic and toast till charred. Remove from the wok add into the stock

4. Finely slice and onions and the carrot. Heat 1 tbs oil to a hot frying pan or wok and brown the onions. Add the onions, carrots and coriander roots and stems to the stock

5. Add Blue Nun Rivaner Riesling wine to the stock and simmer for 10 minutes

6. Adjust the seasoning by adding the fish sauce, Blue Nun Rivaner Riesling wine and lime juice to taste

7. Slice the bok choi and roughly chop the coriander leaves

8. Skin the chicken and shred into large chunks

9. Place the chicken, noodles, bok choi and chopped coriander into a serving bowl

10. Pour over the strained boiling stock cover serve with chilli oil.

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