Vietnamese
Vietnamese - Pho and Soups
Galangal 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
- • 300g chicken thighs
- • 5cm galangal, sliced
- • 6 cups chicken stock
- • 1 onion, charred
- • 1 star anise
- • 1 cinnamon stick
- • 2 tbsp fish sauce
- • 200g rice noodles, cooked
- • Bean sprouts, lime, and chili to serve
Preparation Steps
1
Phase 1
Simmer the stock with galangal, charred onion, star anise, and cinnamon for 25 minutes.
2
Phase 2
Stir in fish sauce and strain the broth.
3
Phase 3
Poach the chicken in the hot broth for 20 minutes, then shred the meat.
4
Phase 4
Divide noodles between bowls, top with the chicken, and ladle over the broth.
5
Phase 5
Serve with bean sprouts, lime, and chili.