Our trip over 3 years ago to Vietnam already regularly inspired me to recreate recipes from this beautiful country. It still is the most wonderful trip we made so far and it is nice we can relive that once in a while. That is why this time I made a pho again, when the house fills with the smells I imagine myself walking the streets of Da Nang. If then I sit at the dinner table and taste the dish then I am sitting in a mini chair at a local business and let myself be surprised by all the extraordinary impressions.
Chicken pho
Ingredients
Instructions
-
Fill a large pot with the chicken stock, the spices, the ginger, the green of the spring onions and half of the red chili.
-
Add the chicken to the pot. Bring it al to a boil, put a lid on and cook for about 40 minutes on a simmer. Spoon the chicken out of the pot and let it cool and pull the meat apart with two forks. Pour the stock through a sieve in a clean pan, ready to reheat.
-
Cook the noodles according to the instructions on the packet. Add the bok choy at the last minute and boil together. Drain the noodles and the bok choy. Divide between serving bowls.
-
Add the lime juice and the fish sauce to the stock. Add the chicken to the stock. Heat the stock for a couple of minutes.
-
Divide the stock and the chicken between the serving bowls. Garnish with fresh mint, de remaining red chili and the white parts of the spring onion. Serve with sriracha.
Note
Source: Foodies, maart 2019
English 
Nederlands