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Vietnamese chicken pho

Serves: 2

Duration: 45 minutes

Difficulty: Easy

Ingredients

  • 2 large free range chicken thighs, preferably skin-on
  • 1 pinch Chinese five spice
  • 1 pinch pink Himalayan or sea salt
  • 2 pouches of free-range chicken bone Borough Broth
  • 1x thumb-sized fresh ginger, peeled and quartered
  • 2 cloves garlic, peeled and kept whole
  • 1 onion, quartered
  • 5 coriander seeds
  • 1 star anise
  • 1 cinnamon stick (optional)
  • 5 black peppercorns
  • 2 cloves
  • 1 pinch fennel seeds
  • 1 hot red chilli, deseeded and sliced
  • 1 lime
  • 1 tsp sugar
  • 1 tbsp fish sauce
  • 100g rice noodles
  • 5 spring onions, slit in half down the middle
For the garnish:
  • 1 bunch fresh coriander
  • 1 bunch fresh mint
  • 100g beansprouts (optional)
  • sriracha hot sauce (optional)

This comforting pho noodle soup by Borough Broth Company is packed full of restorative qualities, and is deliciously hearty and satisfying on a chilly winter’s evening.

1. Preheat the oven to 190 degrees.

2. Pour the two pouches of organic chicken bone broth and 240ml water into a medium-sized pan. Bring to the boil, boil for 30 seconds, then reduce to a simmer.

3. Next, dust the skin of the chicken thighs with a pinch of salt and a light sprinkle of Chinese five spice. Place in an ovenproof dish and cook n the oven for 20 minutes.

4. Heat a dry pan on the hob to a medium heat – you don’t want it smoking. Dry fry the ginger, onion, garlic, coriander seeds, star anise and cinnamon stick until they are a little charred. Discard any overly charred bits.

5. Add the charred aromatics to the simmering pot of broth (in a mesh spice bag if you have one), along with the other spices (black peppercorns, fennel seeds, cloves), half of the chopped red chilli, sugar, fish sauce and juice of half of the lime and stir.

6. Cook the noodles according to the package directions.

7. Remove the chicken from the oven when the skin is golden and crispy, and the chicken is cooked through. Set aside to rest for 5 – 10 minutes.

8. Ensure the broth has been simmering for at least 25 – 30 minutes before serving. Taste for salt, sugar and acidity, adding salt/sugar/lime as necessary. Sieve the solids out of the broth and put the strained broth back on the heat. Add the spring onion and simmer for a further 5 minutes.

9. Place the drained noodles (tossed in sesame oil is delicious, but probably not traditional!) into the base of the two bowls. Slice the chicken into 2cm pieces and place on top. Pour the hot broth with spring onions over the noodles and chicken.

10. Serve with a plate of aromatics, along with the leftover lime and chilli to add as you wish. Be sure to have a bottle of spicy Sriracha sauce on the table too!

Ingredients

  • 2 large free range chicken thighs, preferably skin-on
  • 1 pinch Chinese five spice
  • 1 pinch pink Himalayan or sea salt
  • 2 pouches of free-range chicken bone Borough Broth
  • 1x thumb-sized fresh ginger, peeled and quartered
  • 2 cloves garlic, peeled and kept whole
  • 1 onion, quartered
  • 5 coriander seeds
  • 1 star anise
  • 1 cinnamon stick (optional)
  • 5 black peppercorns
  • 2 cloves
  • 1 pinch fennel seeds
  • 1 hot red chilli, deseeded and sliced
  • 1 lime
  • 1 tsp sugar
  • 1 tbsp fish sauce
  • 100g rice noodles
  • 5 spring onions, slit in half down the middle
For the garnish:
  • 1 bunch fresh coriander
  • 1 bunch fresh mint
  • 100g beansprouts (optional)
  • sriracha hot sauce (optional)

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