Vietnamese Pho Chicken Soup

To make this you will need 1 large pot & 1 muslin bag (for spices).

​1 whole chicken

1 1/2 Tbs Salt

2 brown onions

generous handful of Vietnamese mint (or coriander if you don't have this) & plain mint - add basil too if you have it.
 In a muslin bag put:

1 Tbs Coriander Seed

3 Star Anise

4 Cardamom Pods

4 Whole Cloves

1 thumb of ginger (sliced)

1 cinnamon stick

​optional extras:

2 Tbs fish sauce

2 Tbs sugar

Rice noodles

1 chilli - chopped

2 limes (to squeeze on when its in your bowl)

finely shredded carrot

Mung Bean Sprouts

​Roast a chicken - set half aside for a different meal and keep half the chicken for the Pho

​In a large pot simmer the chicken, onion & salt for 1/2 - 1 hour.​In the last 10 minutes of cooking place a the muslin bag into the pot - remember to put the loop of the bag around the pot handle.

​Take the chicken out of the pot, remove the chicken meat and return to the soup.

​This recipe is really delicious, however, you can add the extras that I've noted in the ingredients above for a more complex and fresh taste.

​I like to add my vegetables to my Pho at the last minute so they are still crunchy and filled with life.

The noodles I would pre-cook in some of the broth for 2-3 minutes and then add to my bowl as needed.