Agnes’s Chicken Pho

Ingredients:

 

For the broth:

• Whole chicken,
• Head of garlic, 
• 3 dry bay leaves, 
• 5 juniper berries 
• 1 tbsp. of salt 
• 4 whole all spice 
• 5 peppercorns 

For the pho:

• Shiitake mushrooms,
• Wholegrain rice vermicelli,
• Peeled and cut ginger,
• Few spoons of chicken meat,
• Chopped green coriander,
• Chopped spring onions,
• Chopped red chillies.

Recipe:

First thing is a homemade chicken broth (not stock). I usually pop in the whole chicken in the pot and cover with water. Then add:

A head of garlic cut in half,

3 dry bay leaves,

5 juniper berries,

1 tbsp. of salt,

4 whole all spice,

5 peppercorns,

And boil everything for an hour or two, taking the foam off the top as it cooks.

 

Once the chicken is done and falling off the bone, take the chicken out. I usually bin the skin and take meat off the bones in a separate bowl. Then strain the stock, removing bits floating in it. You can divide and freeze the broth depending of the size of your family.

 

For the pho:

Add shitake mushrooms, Wholegrain rice vermicelli, Peeled and cut ginger, Few spoons of chicken meat (the one you used to make a broth), Chopped green coriander, Chopped spring onions and chopped red chillies for taste. Then cover with the boiling broth.