Viet-style Noodle Pho
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion (halved)
- 1 Star anise
- 1 Tbsp dried Prawn
- 12 ozs Chicken breasts
- 3 Tbsps sesame oil
- 1 egg
- 1 Tbsp soy sauce
- 7 ozs Rice noodles
- 1 cup King prawn ready to cook (raw), chopped
- 1 handful cilantro (roughly chopped)
- 1 Tbsp freshly grated ginger
- 4 scallions (sliced into fine rings)
- 1 Tbsp Fish sauce
- crushed Red pepper flakes (ground)
- To garnish
- fresh Fresh herbs (perilla or Vietnamese mint leaves)
Preparation steps
1.
Add the onion, star anise, dried prawns and 1.2 l water to a pan and bring to the boil. Boil for around 10 minutes then add the chicken. Poach over a low heat for around 15 minutes until cooked through - do not boil.
2.
Remove the chicken from the pan and leave to cool, then cut into thin slices. Pass the liquid through a fine sieve and return to the pan.
3.
Heat 2 tbsp oil in a frying pan. Season the egg with 1 tbsp soy sauce, whisk and fry into a thin omelette. Remove from the pan, roll up, leave to cool then slice into strips.
4.
Cook the noodles according to the instructions on the packet, quench in cold water and drain. Divide between 4 soup bowls.
5.
Heat the remaining oil in a non-stick frying pan. Briefly fry the prawns, coriander and ginger until the prawns are cooked. Remove from the pan and arrange on top of the noodles with the chicken, omelette strips and spring onions - do not mix together.
6.
Bring the soup back to the boil and season to taste with soy and fish sauce, chilli flakes and salt. Carefully pour over the other elements of the dish and garnish with fresh herbs.
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