Chicken Pho for the family!


Who doesn't love a good hot bowl of Pho!? For this one, there are a few steps but it is essentially a slow cook, so you can prep it and get it going in the afternoon if you get a chance. 

TO SIMPLIFY: Instead of making your own chicken broth, just substitute for a quality store bought broth!



Serves 6
1.8kg chicken (whole)
400g brown onion 
70g ginger 
4 tbsp coriander seeds 
2 tbsp fennel seeds 
10 cardamon pods
5 cloves 
1 cinnamon stick 
3 star anise 
4L water - enough to cover the chicken 
1/4 cup fish sauce 
1 tbsp honey 
1 tbsp salt 
1 tbsp apple cider vinegar 
375g rice noodles of choice 
REMEMBER: If you want to simplify this dish, it will be lightning fast if you substitute the home made broth for a store bought one, just look for a quality one with wholefoods ingredients!
1) Char the onions and ginger over a fire or electric stove top - this adds great flavour to the dish
2) Toast the coriander, fennel, cardamon, cloves, cinnamon and star anise for 3 minutes in a pan over a medium to high heat, stirring often
3) Place the whole chicken, onion and ginger into a large pot and cover with the water 
4) Turn the heat to high and bring up to a boil, skimming the impurities off the top as they rise 
5) Reduce to a gentle simmer over a low heat and cover with a lid 
6) Cook for 4 hours on low 
7) At the half way point of 2 hours cooking time, add in the toasted seeds and spices and allow the flavour to infuse 
8) After 4 hours drain the broth, shred the chicken and season with the fish sauce, apple cider vinegar and salt 
9) Cook your rice noodles to serve and garnish with your choice of toppings - we like to use fresh daikon, leek and spring onions