Rice Noodle Pho

Ingredients

• 1 pre-cooked chicken (about 1½ kg)
• 600 g rice noodles
• 1 cinnamon stick
• 2 tsp coriander seeds
• 2 tsp fennel seeds
• 3 star anise
• 1 large onion
• 50 g ginger
• 50 g shiitake mushrooms
• 2 Pak Choi
• 1 bunch spring onions
• 1 bunch cilantro
• 1 bunch Thai basil
• 2 Organic Limes
• 1–2 red chili peppers
• 150 g soy sprouts (or mung bean sprouts)
• 4 tbsp fish sauce
• 1 tsp sugar
• Salt
• black pepper (freshly ground)
• Sriracha sauce
• 2 tbsp hoisin sauce
• lime juice

Instructions

1. 1.

   Wash the chicken inside and out. In a large pot, bring about 3 liters of water to a boil. Add the chicken, briefly bring to a boil, then cover and simmer on low heat for about 45 minutes depending on size. Skim off any foam that forms and keep the broth gently simmering to stay clear.

2. 2.

   Meanwhile, soak the rice noodles according to package instructions in warm water, drain into a sieve, and rinse under cold water to prevent sticking.

3. 3.

   Slowly toast all spices in a dry pan without oil, then add them to the soup. Halve the onion with the skin on, wash the ginger and cut it lengthwise once. Roast the onion halves on their cut sides in the dry pan until blackened, then roast the ginger until it changes color.

4. 4.

   Remove the chicken from the pot, detach the meat from the bones, cut into bite‑sized pieces, and set aside. Return the carcass and bones to the pot, bring to a boil again, then simmer on low heat.

5. 5.

   Add the onion and ginger to the broth and let it gently cook for another 1½ hours.

6. 6.

   In the meantime, clean the shiitake mushrooms, separate pak choi into individual leaves, wash, dry, and roughly chop. Trim spring onions, wash, and slice thinly. Wash herbs, dry, and roughly tear. Cut limes into wedges. Remove seeds from chilies, wash, and slice thin rings. Rinse sprouts hot. Arrange spring onions, herbs, lime wedges, chili rings, and sprouts on a flat plate.

7. 7.

   Take out the carcass and bones, strain the broth through a fine sieve into another pot. Add mushrooms and pak choi, bring to a boil again, and season heavily with fish sauce, sugar, salt, and pepper. Let it simmer for 5–10 minutes until the vegetables are cooked.

8. 8.

   Serve by placing noodles and chicken in deep soup bowls, pouring hot broth over them. Each guest can garnish their bowl with spring onions, herbs, sprouts, lime wedges, and chilies, then finish with Sriracha, hoisin sauce, and a squeeze of lime juice.