Easy Roast Chicken Pho Recipe
Ingredients
Broth:
* ½ roast chicken (with bones)
* 6–8 cups water
* 1 brown onion, halved
* 1 knob of ginger, sliced
* 1 tsp fish sauce
* 1–2 tsp salt (to taste)
Spices:
* 2 star anise
* ½ cinnamon stick
* 3 cardamom pods
* ½ tsp coriander seeds
* ¼ tsp cloves
Toppings:
* Cooked rice noodles (1 handful per serving)
* 1 medium red onion, thinly sliced
* 1 tbsp fresh coriander, chopped
* 1 tbsp spring onions, chopped
* Sriracha sauce (optional)
* 1 tsp chili oil (optional)
* Lime wedges
Instructions
1. Toast the Spices:
* In a dry pan over medium heat, toast star anise, cinnamon, cardamom, coriander seeds, and cloves for about 5 minutes or until fragrant.
* Place toasted spices into a spice bag or cheesecloth tied with string.
2. Make the Broth:
* In a large pot, combine the roast chicken, water, halved onion, sliced ginger, fish sauce, salt, and the spice bag.
* Bring to a gentle boil, then reduce to a simmer.
* Simmer uncovered for 45 minutes, skimming off any impurities.
* After simmering, remove the spice bag and onion halves from the pot.
3. Prepare the Noodles:
* In a separate pot, bring water to a boil.
* Add rice noodles and cook for 40–50 seconds, or until just tender. Drain immediately.
4. Assemble the Pho:
* Divide the cooked noodles into serving bowls.
* Add pieces of the roast chicken from the broth.
* Top with sliced red onion, coriander, and spring onions.
* Ladle hot broth over the top to cover.
5. Finish & Serve:
* Add a dash of Sriracha sauce and chili oil if desired.
* Serve with a lime wedge for squeezing over the top.
* Enjoy warm!