Chicken Pho Vietnamese Soup

One of Geoff's family favourites, South-East Asian style chicken soup

Serves: 8 – 10 Prep: Cook:
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  • 1 whole Bannockburn Free Range Chicken, size 16
  • 1 large piece of cassia bark
  • ¼ nutmeg, split
  • ½ cup ginger, thinly sliced
  • 5 garlic cloves, crushed
  • 2 coriander roots, split
  • 1 tsp cracked white peppercorns
  • 5 whole star anise
  • 1 dried chilli, whole
  • 5 spring onions
  • ¼ cup palm sugar
  • 1 large onion, sliced
  • 1 cup Shao Xing wine
  • 25g Goji berries (optional)
  • Flat rice noodles
  • Lime wedges
  • Extra fresh chilli (topping)
  • Fresh red chilli, thinly sliced to taste
  • ½ cup coriander, chopped
  • 5 eschallots, finely diced
  • 2 tomatoes, diced
  • ¼ cup soy sauce
  • ½ cup hoisin sauce
  • ½ cup oyster sauce

Cooking Method:

  1. Place cassia bark, nutmeg, ginger, garlic, coriander root, white peppercorns, star anise, chilli, the green parts of the spring onions, palm sugar, onion, Shaoxing wine, goji berries and chicken in just enough water to cover.
  2. Bring to the boil and poach on a very gentle heat with the lid on for 40 minutes.  Once the chicken has cooked and been allowed to cool, remove the meat from the bones and shred.
  3. To make the paste, slice the white part of the spring onion thinly and place into a bowl.  Add fresh red chilli to taste,  followed by the coriander, eschallots, tomatoes, soy sauce, hoisin and oyster sauce and mix together.
  4. Cook the rice noodles according to the instructions.
  5. To serve, put the hot noodles in a large bowl and top with the chicken. Add two tablespoons of the paste, and then ladle the hot soup stock over.  Add a squeeze a lime wedge over and top with some fresh chilli.
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