Pho

Who doesn’t love pho? Slices of cooked chicken and rice noodles in a yummy chicken broth. Kids can slurp this up to their hearts’ content. Adults can slurp as well, after adding a flavour punch with fresh herbs, chillies, bean sprouts and a squeeze of fresh lemon. (P.S. If you are rushed for time, just get a barbecue chicken.)

INGREDIENTS

1 large organic, free-range chicken

1 litre chicken stock

2 tablespoons fish sauce

3 cm piece ginger, grated

2 star anise

2 cinnamon sticks

1 tablespoon brown sugar

1 teaspoon freshly ground black pepper

200g dry rice noodles

200g bean sprouts

INGREDIENTS FOR ADULTS

2 spring onions, thinly sliced

1/2 bunch coriander, leaves picked and chopped

crispy fried shallots, to garnish

red chillies, thinly sliced, to serve

vietnamese mint, to serve

lemon wedges, to serve

METHOD

Bring the chicken, stock, fish sauce, ginger, star anise, cinnamon, sugar, pepper and 1 litre of water to the boil in a large saucepan. Reduce the heat, cover and simmer for 1½ hours, turning the chicken over after 45 minutes.

Transfer the chicken to a chopping board. Take off the skin and discard. Use a fork to shred the chicken meat. Strain the stock then return it to the saucepan over a low–medium heat. Add the shredded chicken and simmer until the chicken is warmed through, about 3–4 minutes.

Meanwhile, prepare the noodles according to the packet instructions. Put a ladleful of noodles and a small handful of bean sprouts into each serving bowl.

BOWL ONE

Scoop some broth and bits of chook into the kids’ bowls and serve.

BOWL TWO

Stir the spring onions and half the coriander through the remaining broth. Add some chook pieces and herby broth to the adults’ serving bowls. Serve with the shallots, chilli, mint, lemon and remaining coriander arranged on a platter for the adults (and kids) to help themselves.

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