Vietnamese
Vietnamese - Pho and Soups
Garlic 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
- • 1 whole head garlic, halved
- • 6 cloves garlic, sliced
- • 300g chicken thighs, sliced
- • 6 cups chicken stock
- • 2 stalks lemongrass, bruised
- • 3cm ginger, sliced
- • 2 tbsp fish sauce
- • 200g rice noodles, cooked
- • Black pepper and spring onions to garnish
Preparation Steps
1
Phase 1
Roast the garlic head halves cut-side down in a little oil until golden and soft.
2
Phase 2
Simmer the stock with lemongrass, ginger, and roasted garlic for 20 minutes.
3
Phase 3
Stir in fish sauce and strain the broth.
4
Phase 4
Poach the chicken in the hot broth until cooked through.
5
Phase 5
Fry the sliced garlic until golden and crisp.
6
Phase 6
Divide noodles between bowls, top with chicken, and ladle over the broth.
7
Phase 7
Scatter over the crispy garlic and black pepper, and garnish with spring onions.