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🍲 Clear Chicken Pho with Rice Noodles

693 kcal · 30 min · 4 servings

Ingredients

• 1 kitchen-ready chicken (approx. 1 1/2 kg)
• 600 g rice noodles
• 1 cinnamon stick
• 2 tsp coriander seeds
• 2 tsp fennel seeds
• 3 star anise
• 1 large onion
• 50 g ginger
• 50 g shiitake mushrooms
• 2 bok choy
• 1 bunch spring onions
• 1 bunch coriander
• 1 bunch Thai basil
• 2 organic limes
• 1 –2 red chili pepper
• 150 g bean sprouts (or mung bean sprouts)
• 4 tbsp fish sauce
• 1 tsp sugar
• salt
• pepper (from the mill)
• sriracha (-sauce)
• 2 tbsp hoisin sauce
• lime juice

Instructions

1. 1. Thoroughly wash the chicken inside and out.
2. 2. Bring three liters of water to a boil in a large pot.
3. 3. Add the chicken to the boiling water.
4. 4. Let it come to a brief boil.
5. 5. Reduce the heat to low.
6. 6. Cover the pot.
7. 7. Simmer the chicken for about 45 minutes.
8. 8. Regularly skim off the rising foam.
9. 9. Keep the heat low to ensure the broth stays clear.
10. 10. Soak the rice noodles in warm water.
11. 11. Follow the instructions on the package.
12. 12. Drain the noodles in a sieve.
13. 13. Rinse the noodles with cold water.
14. 14. Prevent the noodles from sticking together.
15. 15. Toast the whole spices in a dry pan without oil.
16. 16. Add the toasted spices to the soup.
17. 17. Cut the onion in half with the skin on.
18. 18. Wash the ginger.
19. 19. Cut the ginger in half lengthwise.
20. 20. Roast the onion halves in the dry pan.
21. 21. Place the cut side down.
22. 22. Roast until the onions are black.
23. 23. Roast the ginger on the cut side.
24. 24. Roast until the ginger takes on color.
25. 25. Remove the chicken from the pot.
26. 26. Separate the meat from the bones.
27. 27. Cut the meat into bite-sized pieces.
28. 28. Set the meat aside.
29. 29. Return the bones and the carcass to the pot.
30. 30. Bring the broth back to a boil.
31. 31. Let the broth simmer gently over low heat.
32. 32. Add the roasted onion to the broth.
33. 33. Add the roasted ginger to the broth.
34. 34. Let the broth simmer gently for another 1 1/2 hours.
35. 35. Clean the shiitake mushrooms.
36. 36. Separate the pak choi into individual leaves.
37. 37. Wash the pak choi leaves.
38. 38. Spin the leaves dry.
39. 39. Chop the leaves roughly.
40. 40. Trim the spring onions.
41. 41. Wash the spring onions.
42. 42. Slice the spring onions into thin rings.
43. 43. Wash the herbs.
44. 44. Shake the herbs dry.
45. 45. Tear the herbs into rough pieces.
46. 46. Wash the limes.
47. 47. Cut the limes into eighths.
48. 48. Remove the seeds from the chilies.
49. 49. Wash the chilies.
50. 50. Slice the chilies into thin rings.
51. 51. Rinse the sprouts with hot water.
52. 52. Arrange the spring onions on a flat plate.
53. 53. Arrange the herbs on the plate.
54. 54. Arrange the lime wedges on the plate.
55. 55. Arrange the chili rings on the plate.
56. 56. Arrange the sprouts on the plate.
57. 57. Remove the bones and the carcass from the broth.
58. 58. Strain the broth through a fine sieve.
59. 59. Pour the filtered broth into a clean pot.
60. 60. Add the mushrooms to the broth.
61. 61. Add the pak choi to the broth.
62. 62. Bring everything back to a boil.
63. 63. Season the soup with fish sauce.
64. 64. Season the soup with sugar.
65. 65. Season the soup with salt.
66. 66. Season the soup with pepper.
67. 67. Simmer the vegetables for another 5 to 10 minutes.
68. 68. Cook until the vegetables are tender.
69. 69. Place the noodles in deep soup bowls.
70. 70. Place the meat in the soup bowls.
71. 71. Ladle the hot broth over the noodles and meat.
72. 72. Garnish the soup to taste with spring onions.
73. 73. Garnish the soup to taste with herbs.
74. 74. Garnish the soup to taste with sprouts.
75. 75. Garnish the soup to taste with limes.
76. 76. Garnish the soup to taste with chilies.
77. 77. Finish the soup with sriracha sauce.
78. 78. Finish the soup with hoisin sauce.
79. 79. Finish the soup with lime juice.

Nutrition per serving

• kcal: 693
• Protein: 40 g · Fett/Fat: 17 g · Carbs: 93 g