06 Jul Vietnamese Pho with chicken skilpadjies, glass noodles, coriander, chilli and mange tout
Ingredients
- 2 liter prepared chicken stock
- Willow Creek coriander flavoured olive oil
- 2 Onions, cut into quarters
- 6 Garlic cloves, crushed
- 5cm Piece ginger, sliced
- 2 Celery stalks, washed and chopped
- 30 ml Fish sauce
- 4 Star Anise Seeds
- 2 Cinnamon sticks
- 1 Whole red chilli
- 2 packets Deli-Co Chicken Skilpadjies oven roasted and sliced
- Handful of fresh coriander leaves
- 200 grams Mange tout, blanched
- Some fresh sliced chilli
- 200 grams Glass noodles, cooked according to package instructions
- Willow Creek Pomegranate dressing for serving
Instructions
- Place some olive oil in a large pot and add the onions, garlic, ginger and celery. Fry until browned and fragrant.
- Add the chicken stock, fish sauce, star anise seeds, cinnamon sticks and chilli and simmer on a very low heat for 2 hours.
- Once the stock is done, strain into another pot and bring to the boil.
- Divide the glass noodles into 4 bowls and top with the sliced chicken skilpadjies and mange tout.
- Spoon the stock over and top with the coriander leaves, fresh chilli and a few droplets of the pomegranate dressing
- Serve immediately.