Email to Cat      

Vietnamese: Pho-Hanoi Soup

Source of Recipe


Seasoned Pioneers (Exotic Spices)






List of Ingredients



• 1 (1-1/2-inch) piece fresh ginger, crushed but not peeled
  
• 1 onion
  
• 2-3/4 pints chicken stock
  
• 1 (2-inch) piece cinnamon bark
  
• 1 tsp anise seeds
  
• 8 oz. chicken breast, cut into thin strips
  
• 1 tsp fish sauce (Nouc mam)
  
• 1/4 tsp unrefined light brown sugar
  
• 1/4 tsp green peppercorns, crushed
  
• 12 ounces rice noodles
  
• 2 spring onions, cut in very fine rounds
  
• 2 birdseye chilies, cut in very fine rounds
  
• 2 Tbsp chopped fresh coriander
  
• 2 Tbsp chopped fresh mint
  
• 1 lime, cut into wedges
  






Instructions



1. Roast the ginger and onion in a preheated 450-degree (F) oven until brown, about 30 minutes.
   
   
2. Mix the roasted ginger and onion with the chicken stock, cinnamon and anise seeds in a pan. Bring to a boil; cover and simmer gently for 15 minutes. Strain and reserve the stock.
   
   
3. In the meantime, mix the chicken strips, fish sauce, unrefined sugar and green peppercorns in a bowl; leave for 30 minutes to marinate. Put the rice noodles in warm water and leave to soak until soft, about 30 minutes. Drain.
   
   
4. Mix the marinated chicken with 4 fluid ounces of the reserved stock in a pan and, stirring constantly, simmer very gently until the chicken is white all the way through. Turn off the heat.
   
   
5. Bring a large pot of water to a violent boil. Drop in the noodles and cook until just tender, which may be less than a minute (test by biting one). Drain in a colander and rinse with cold water.
   
   
6. Divide the noodles between 4 bowls. Remove chicken from its poaching liquid and arrange over the noodles. Scatter the spring onions, birdseye chilies, coriander and mint over the chicken; then ladle in the stock. Serve with lime wedges.
   
   Serves 4