Ingredients
Stock
- Carcass of two chickens plus four wings
- 6bay leaves
- Galangal
- Keffieh lime leaves
- Lemon grass
- Chilli pepper
- 1dried lime
- 1tsp black peppercorns
- 1onion cut in 4 pieces
- 2celery sticks cut in half
- Garlic
For the Pho
- 300g of rice or mung bean noodles
- 1carrot cut in 2in julienne strips
- 1 cup (50g) mangetoute/sugarsnaps
- 1/2cup coriander leaves
- 1/4 cup of Thai basil or normal basil chopped coarsley
- 1/4 cup of scallions cut in circles
- 3in ginger root grated
- Jalapeño cut in in circles without seeds
- 1/2 cup of sprouts
- 1tbsp of fish sauce
- 1tbsp of Tamari soy sauce
- 1tsp of Apple cider vinegar
Method
- Place chicken without washing ( it’s more hygienic and less likely to salmonella by having the water splash on counter surfaces) into a large pot. Add 2L of water and bring to a boil for 4-5minutes. Take off heat and discard water. Wash the chicken lightly under running water. Rinse pot then add chicken. Cover with 2L of boiling water and add spices and bring to a boil. Remove any scum. Cover and put on simmer for 4-5 hours. You can do same process in a pressure cooker but cook for 45minutes instead.Strain chicken and remove all the chicken meat from the carcasses and set aside.
- In a large pot add the stock. Add the chicken and fish sauce and soy sauce and boil for 5minutes. Add the carrots mangetout and boil for two minutes. Soften the noodles by placing them in a large pot of boiling water for a few minutes ( or according to cooking instructions on pack) and add to chicken mixture. Add the rest of the ingredients and serve immediately with a slice of lime on the side.