How do you store pho with chicken, ginger, and noodles?

Name: Pho with Chicken, Ginger, and Noodles
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: For the Pho broth:; 2 sticks of cinnamon; 5 star anise; 5 cardamom pods; 1 tablespoon coriander seeds; 1 large onion, halved; 5 pieces of ginger; 1.5 liters of water; 1 chicken bouillon cube; 1 tablespoon coconut blossom sugar; 2 tablespoons fish sauce; Garnishes:; 300 grams shiitake mushrooms; 2 chicken breasts; 1 bok choy; 4 spring onions; 4 portions of rice noodles; 1 bunch of coriander; 2 limes

Store the broth and garnishes separately in the refrigerator for up to 2 days. Heat the broth well before adding the garnishes and serving.

Pho with Chicken, Ginger, and Noodles

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45min

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Make an authentic Vietnamese Pho with chicken, ginger, and noodles at home. Follow this simple recipe for a delicious and healthy soup.

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Ingredients

What do you need?

Quantity: 4P

For the Pho broth:
2 sticks of cinnamon
5 star anise
5 cardamom pods
1 tablespoon coriander seeds
1 large onion, halved
5 pieces of ginger
1.5 liters of water
1 chicken bouillon cube
1 tablespoon coconut blossom sugar
2 tablespoons fish sauce

Garnishes:
300 grams shiitake mushrooms
2 chicken breasts
1 bok choy
4 spring onions
4 portions of rice noodles
1 bunch of coriander
2 limes

Preparation method

How do you make this?

Take a large cast-iron pot and place all the dry spices in it without adding any fat.

Cut the onion in half and place it cut side down in the pot. Also place the slices of ginger in between and let the spices, onion, and ginger roast until they start to color. Once it smells wonderful and starts to smoke a bit, deglaze with water and add the rest of the broth ingredients. Let this simmer gently for 30 minutes and then strain the broth.

Rinse the chicken breasts and add them along with the washed bok choy leaves to the broth. Let it simmer for 10 minutes. Skim off any foam that forms if necessary.

Meanwhile, cook the rice noodles according to the package instructions.

Slice the shiitake mushrooms and briefly sauté them in some oil with pepper and salt.

Divide the noodles, shiitake, and bok choy among deep plates. Slice the chicken and place it in the plates as well. Pour the hot broth over the ingredients in the plates and finish with coriander, lime, and finely chopped spring onion.