Ingredients
- For the pho broth:
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2-3 star anise
- 2 litres vegetable or chicken stock
- 1 medium white onion, peeled and quartered
- 6 cm piece of ginger, sliced
- 3 garlic cloves, lightly crushed
- 2-3 lemongrass stalks, lightly crushed to release flavour
- 1 cinnamon stick
- 3 medium carrots, peeled
- 6-8 dried shiitake mushrooms
- 1 handful of Thai basil (regular basil is also fine)
- 1 tbsp peppercorns
- 2 tbsp soy sauce
- 50 ml TABASCO® Sriracha Sauce
- For the garnish:
- 400 g rice stick noodles
- 400 g chicken breast
- 1 small handful of sugar snap peas
- ¼ Chinese cabbage
- 200 g bean sprouts
- 1 bunch spring onions, cut into 1cm pieces on the side
- Small bunch of coriander leaves
- Small bunch of mint leaves
- Just before serving:
- Quarter 1 lime
- 50 ml TABASCO® Sriracha Sauce
Instructions
- Heat a large frying pan over medium heat and toast the fennel and coriander seeds and star anise to release the aromas.
- Prepare the remaining ingredients, add to the stock and bring to the boil. Reduce the heat and simmer for 60 minutes.
- Strain the broth with a fine sieve into another large pan.
- Blanch the mushrooms and carrots. When cool, slice them and add to the pan.
- Cook the pasta according to the instructions on the packet and set aside. Dice the chicken meat and cook it as well.
- To serve, put the noodles in a serving bowl with the chicken, grated Chinese cabbage and bean sprouts already in it.
- Pour the hot broth over them and let them rest for a while so that the vegetables can cook.
- Finally, serve with TABASCO® Sriracha Sauce, spring onions, chopped coriander, fresh mint and a squeeze of lime.
Recipe & photo: TABASCO®
