By Alice Cottam, fourth year dental student

Chicken Pho is a healthy, yet delicious dish from a Vietnam. This is the perfect meal to bring back nostalgic summer memories over the January study break.

Serves: 4

What you will need:

For the broth:

• 1 whole chicken (without giblets)
• 1 finely diced white onion
• 4 cloves of garlic, finely chopped
• 20g of root ginger, finely chopped
• 1 red chili, finely chopped
• 1 teaspoon of Chinese 5 spice
• 4 teaspoons of soy sauce
• 1 teaspoon of fish sauce
• 200g of flat rice noodles

To garnish:

• 1 chopped pak choi
• 100g of bean sprouts
• 25g of fresh corriander
• 1 chopped red chilli
• 1 lime cut into quarters

Image: Epigram Food contributor/Alice Cottam

Method:

1. Place the ginger, onions, garlic, soy and fish sauce, spices into a large pot and add a litre and ½ of water.

2. Remove any skin and string from the chicken and place the chicken breast side down in the broth (this can also be done in a slow cooker).

3. Boil the broth for approximately 2½ hours on a low heat.

4. When the chicken is throughly cooked, remove the carcass and use a fork to remove the meat from the bone.

5. Add the meat removed to the broth.

6. Add the rice noodles to the broth and cook for time instructed on pack.

7. Serve noodle broth in a bowl and top with serving items of preference.

Image: Epigram Food contributor/Alice Cottam

Featured image: Epigram Food contributor/Alice Cottam

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