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What the phở do you mean you haven't made phở before? Well now is your time to indulge in this beautiful Vietnamese noodle broth. This recipe is by Uyen Luu.

Prep time: 30 mins

Cooking time: 2 hours

Makes: 4-6 portions

Ingredients Broth:

1 small chicken

Enough water to cover your chicken

1 onion

100g piece ginger

5cm piece daikon (or parnsip or turnip)

15 star anise

2 cloves

1 small cinnamon stick

1 black cardamom pods

2 tsp caster sugar

1/2 tbsp sea salt

Fish sauce

75g rice noodles per serving

Ingredients Garnish:

Black pepper

Red chillies

Red onion

Spring onions

Thai basil or mint


Lime wedges

1. Bro'th, time to boil a chicken

Kick off this Vietnameasy recipe by placing a very large pot of water on the hob to boil. Once boiled submerge your chicken, like you're an early modern man at a witch trial. Does it sink? Is it a witch? It's a witch chicken. Bring the chicken back up to boil and then leave the chicken to simmer in the pot.

Meanwhile, top and tail an onion, peel and halve 100g ginger and peel 5cm of daikon (or parsnip, substitutions work here people!). Char this in a griddle pan or over a live flame if you have a gas hob (why are you setting this veg on fire? Is it a witch too? Probably).

Add your charred veg to the chicken broth along with 15 star anise, 2 cloves, 1 small cinnamon stick, 1 black cardamom pod, 2 tsp caster sugar and 1/2 tbsp sea salt.

Now your chicken is in its bath of spices (its like rose petals for the chicken), cook it for 45-60 minutes skimming off the grotty foam on top every so often to keep it pure.

Once cooked, lift the hefty chicken out of the broth and pop it in a tray, leave it to cool. Once its cool enough to cautiosly poke, its time to break it down - forky time; tear the meat off of the chicken and put the meat in a bowl to the side.

Return the chicken kah-kas (said like Nandor from What We Do in the Shadows) to the broth and simmer for another 30 minutes.

2. Phởne a friend to help you eat some phở

To assemble your phở cook 75g of flat rice noodles for each bowl you plan to serve according to the pack's instructions. Whilst they're steeping, steep it up a notch and finely slice some chile, spring onion and red onion.

Portion the noodles into bowls and top with sliced chiles and a healthy crack of black pepper. Put some pulled chicken on top, along with some sliced red onion, spring onion and some torn basil and coriander. Ladle over the broth until the noodles are submerged. Splash some fish sauce (made from the fingers of fish) over to taste.

Serve with a slice of lime.

Dink and sink!

Food for Thought

Lizzy says: "I love a good broth with some noodles in, it's such healing food. This pho was suprisingly easy to make, I'd heard legends that pho broth has 74 herbs and spices in, so I was slighly concerned when Kate suggested it.. But this recipe was a breeze, it was nice to have it simmering in the background, and the house smelt amazing afterwards. However, this wasn't my favourite pho, I prefered the pork ones I've had in the past. I would definitely try another meat and recipe in the future. 7/10"

Kate says: "I was a little nervous going into this gasp because pho is very flavourful and seems like a lot of hard work and time, but I was pleasantly surprised! This was also a pretty hands-off cook (apart from making sure my pot with the chicken in didn't boil over) and the time flew by to reveal a delicious lunch. I stupidly forgot to buy fish sauce, but the broth was still really delicious and the chicken was so tender after being poached. If i had some time spare I would definitely make this again, the flavours were amazing and I immediately wanted seconds, 100% greatest gasp material 10/10 "

8.5/10 Gasps


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