Packed with flavour and spice, this Vietnamese inspired chicken soup is the ultimate winter warmer
Cooking time: 2.5 hours (including 2 hours waiting)
A typical case of slow cooking, this Vietnamese-inspired pho is a nice reminder that life doesn’t always have to be fast-paced. Letting all the ingredients steep in the liquid for two hours means the broth soaks up all their flavour and this dish really packs a punch. A classic pho usually contains red meat but this recipe uses chicken instead – making it a lighter and healthier option. With ginger and spices, this chicken noodle soup is packed with nutrients that should help to bolster your immune system too.
- 1 whole good-quality chicken
- 3 pieces of star anise
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- 1 cinnamon stick
- 5 cloves
- ½ tsp black peppercorns
- 3 cardamom pods, crushed
- 2 tbsp vegetable oil
- 1 thick inch of ginger, sliced
- 3.5 litres of water
- 600 g thin rice vermicelli
- 1 red onion, cut into thin half rings
- 1 red chili, cut into thin rings
- 1 lime, cut into wedges
- 4 tbsp coriander leaves, finely chopped
- Black pepper
- Preheat the oven to 220 degrees. Place the chicken in a baking dish, sprinkle with a pinch of salt and roast in the hot oven for half an hour.
- Toast the spices for a few minutes in a dry skillet over low heat, until they begin to let off a fragrance.
- Add the vegetable oil and ginger and stir well. Let the ginger sauté for two minutes.
- Place the chicken in the pan and add the water. Let it steep for at least 2 hours on a low heat. Remove the foam on the surface.
- Carefully take the chicken out of the soup and pull into pieces. Strain the broth and keep the broth warm.
- Cook the noodles according to package directions and divide among your bowls. Place the chicken pieces on top.
- Place the red onion and chili pepper on top. Spoon the strained broth over the soup and finish with lime, cilantro and black pepper.