40g fresh ginger root, peeled, halved and charred in a hot, dry pan
2 chicken or chicken pho stock cubes
20g rock sugar
3-5 star anise
2-3 tbsp premium fish sauce
320g flat rice noodles, soaked in boiling water for 4–5 minutes
1 shop-bought rotisserie chicken, sliced (or use leftover roast chicken)
4 spring onions, sliced lengthways
40g fresh coriander
20g Thai basil leaves
1 lime, quartered, to serve
Method
Pour the chicken stock or water
into a pan and bring to the boil,
then add the charred onion
and ginger, stock cubes, rock
sugar and star anise. Simmer
for 10 minutes, then add some
of the fish sauce, taste and add
more if needed. Remove from
the heat.
Divide the noodles among four
bowls, add the sliced chicken,
spring onions, coriander and
Thai basil and season with
freshly cracked black pepper.
Bring the broth back up to
the boil, then ladle over the
noodles and serve with the
lime quarters on the side.
RECIPES AND PHOTOGRAPHS TAKEN FROM QUICK & EASY VIETNAMESE BY UYEN LUU, PHOTOGRAPHY BY UYEN LUU (HARDIE GRANT, £25).
