When it’s cold outside and you need a warming, immune boosting soup, but don’t wanna spend hours in the kitchen, then this tasty quick cooking chicken PHO is just right for you! This is a Kid-friendly version, so the whole Family can enjoy this delicious Soup!
1 large cinnamon stick
3 star anis
1 large onion, peeled and cut in half
2 garlic cloves, peeled
2 cm of fresh ginger ( skin on), cut in half
1/2 tsp fennel seeds
1 tbsp sea salt
1/4 tsp ground white pepper
1/2 tsp brown sugar
3 tbsp fish sauce or more until your own liking
8 cups Cold water
3 pounds organic chicken thighs pieces, cleaned, fat parts removed
1 large coffee filter
To assemble the Pho:
freshly cooked ribbon rice noodles, beansprouts, chopped fresh coriander, thinly sliced green onions, thinly sliced red chilly or sambal olek ( optional),handful thinly sliced button mushrooms, lime wedges, tofu (optional), cooked chicken.
In a small frying pan, roast the cinnamon, star anise and fennel seeds until they are slightly browned and you can smell the fragrance. Take the spices out, and roast now the onion and ginger, until they have some dark brown spots of color. In a large pot add the roasted spices, the cold water, chicken, salt, pepper, brown sugar, garlic, onion, ginger. Bring the chicken to a soft boil. Let it boil softly for 10 min and remove any foam that comes up on top. Simmer the broth for another 45 min. Remove the chicken and let it cool off. Season the broth with the fish sauce. Set the coffee filter on to a strainer. Percolate the broth through the coffee filter into a large bowl. Rinse out your put with cold water and add back the strained, cleared broth. Simmer the broth until it’s hot again. Remove the chicken skin and bones and fill the chicken meat into a bowl. Now assemble your PHO bowls to your liking.
Tip: Freeze up some of the broth, so next time you are just ready to go!