- 1/2 yellow onion thinly sliced
- 1 inch ginger finely chopped or minced
- 2L chicken stock
- 4 tbsp collagen
- 2 star anise
- 4 whole cloves
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 1 cinnamon stick
- 2 cups shredded chicken or chicken breast
- 1/2 bunch green onions
- 1/2 bunch Thai basil
- 1/2 bunch cilantro
- 1 tbsp fish sauce
- 200g rice noodles
- 4 tbsp hoisin sauce
- 4 tbsp sriracha
- 2 cups bean sprouts
- 1 lime sliced
- 4 small red chilies
- Place star anise, cloves, fennel, and coriander in a cheese cloth or spice bag.
- Heat the chicken stock in a large pot with the collagen, spices, cinnamon stick, onion and ginger. If using raw chicken, place it in the heated stock. Let the stock simmer for at least 30 minutes, but up to 1 hour.
- While the stock is simmering, prepare the rest of the ingredients by chopping the green onions and cilantro, plucking the Thai basil and slicing the lime.
- Once the stock is ready, remove the spice bag and chicken, shred the chicken with your hands. Add ½ of the green onions, ½ of the Thai basil, and the dry rice noodles.
- Simmer for another 5 minutes and then add the hoisin and sriracha.
- Place the pho in 4 separate bowls. Top with bean sprouts, chillies, lime, and extra green onions, Thai basil and cilantro.
- These spices add the authentic aroma of pho, but if you’re having a hard time finding all of them, prioritize the coriander and star anise.
- This is a great recipe for using leftover chicken, but using raw chicken is just as easy. It cooks in the stock while it simmers.
- Thai basil vs Italian basil: Thai basil is commonly used in various Asian cuisines, and has a spicier and bolder flavour. You can spot the difference between the two by Thai basil’s purple stems and sharper edges. If you can’t find Thai basil, use Italian basil and mint to substitute.
- Yellow rock sugar is typically added in authentic pho, but we’re omitting it in this recipe for a healthier version.
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