Vietnamese
Vietnamese - Pho and Soups
Birdseye Chili Pho and Soup
Chef's Menu Description
A deeply aromatic, slow-simmered bone broth perfumed with charred ginger, star anise, and cinnamon, ladled over silky noodles and fresh herbs.
Ingredients
- • 8 birdseye chilies, sliced
- • 300g chicken thighs
- • 6 cups chicken stock
- • 2 stalks lemongrass, bruised
- • 4cm ginger, sliced
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 200g rice noodles, cooked
- • Lime wedges to serve
Preparation Steps
1
Phase 1
Simmer the stock with lemongrass, ginger, and half the chilies for 25 minutes.
2
Phase 2
Stir in fish sauce and sugar, then strain.
3
Phase 3
Poach the chicken thighs in the broth for 20 minutes, then shred the meat.
4
Phase 4
Divide noodles between bowls, top with the shredded chicken, and ladle over the broth.
5
Phase 5
Scatter over the remaining birdseye chilies and serve with lime.