Ingredients
For the pho (stock)
1 Roasted chicken carcass, meat removed and set aside.
2 sticks celery, chopped
2 brown onions, peeled and chopped
1-2 large carrots, chopped into chunks
1 red chilli, split in half
1 thumb size piece of ginger, sliced
1 stalk of lemongrass, chopped
2 star anise
5-8 black peppercorns
1 bunch coriander stalks, leaves set aside.
For the garnish
2 – 4 medium egg noodle nests
Shredded reserved chicken
100g sugar snap peas
2 skinned, deseeded tomatoes, sliced
4 soft boiled eggs
1 chilli, sliced
Black sesame seeds
Spring onion
Reserved coriander leaves
Chilli oil (optional)
Method
- In a large pot place the chopped vegetables, star anise, pepper and chicken carcass. Top with 1.5 litres of cold water. Place on a low heat and bring to a gentle simmer, reduce the heat and cook for 2 hrs.
- Strain the stock and discard the vegetables and aromatics. Rinse the pot and return the stock to the pan.
- Bring the stock back to the boil and add the noodles to cook for 4-6 minutes or until just cooked.
- Add the shredded chicken, sugar snap peas, sliced tomato and bring to the boil.
- Serve the noodle Pho in bowls and garnish with half-boiled eggs, spring onion, chilli, sesame seeds and coriander leaves.