Vietnamese
Vietnamese - Pho and Soups
Coconut Milk 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
- • 400ml coconut milk
- • 300g chicken thighs, diced
- • 3 cups chicken stock
- • 2 stalks lemongrass, bruised
- • 3cm galangal, sliced
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 200g rice noodles, cooked
- • Lime and coriander to serve
Preparation Steps
1
Phase 1
Simmer the stock with lemongrass and galangal for 10 minutes.
2
Phase 2
Add the chicken and simmer for 15 minutes until cooked.
3
Phase 3
Pour in the coconut milk and heat through without boiling hard.
4
Phase 4
Stir in fish sauce and sugar.
5
Phase 5
Divide noodles between bowls and ladle over the coconut broth.
6
Phase 6
Serve with lime and coriander.