Vietnamese
Vietnamese - Pho and Soups
Sweet Corn 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
- • 2 ears sweet corn (about 400g), cut into rounds
- • 400g chicken thighs, cut into pieces
- • 1.5 litres chicken stock
- • 1 onion, sliced
- • 3 tbsp fish sauce
- • 1/2 tsp ground white pepper
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Cut the corn into thick rounds and the chicken into pieces.
2
Phase 2
Simmer the chicken with the onion in the stock for 25 minutes.
3
Phase 3
Add the corn rounds and simmer for 15 minutes until tender.
4
Phase 4
Season with fish sauce and white pepper.
5
Phase 5
Scatter with spring onions and serve hot with rice.