Quick Asian

Make your Monday night count with Shannon Bennett's speedy chicken pho

Name: Shannon Bennett's speedy chicken pho
Yield: 4
Cuisine: /asian
Ingredients: 1 small barbecued or roast chicken, meat sliced, bones and skin reserved; 6 cups (1.5 litres) chicken stock; 6cm piece (30g) ginger, thinly sliced; 2 spring onions, coarsely chopped, plus extra thinly sliced to serve; 3 tsp brown sugar; 3 garlic cloves, bruised; 2 star anise; 2 cinnamon sticks; 1 tsp black peppercorns; ¼ cup (60ml) fish sauce; 400g dried flat rice noodles; ¾ cup coriander; 3/4 cup Thai basil; 3/4 cup mint; Bean sprouts; Thinly sliced red chilli; Lime wedges,

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by Shannon Bennett

Chef

Nov 03, 2018

“Using the bones of a roast chicken adds flavour to the broth that would otherwise take hours of simmering, making for a quick version of a takeaway favourite - Shannon Bennett".

1 small barbecued or roast chicken, meat sliced, bones and skin reserved
6 cups (1.5 litres) chicken stock
6cm piece (30g) ginger, thinly sliced
2 spring onions, coarsely chopped, plus extra thinly sliced to serve
3 tsp brown sugar
3 garlic cloves, bruised
2 star anise
2 cinnamon sticks
1 tsp black peppercorns
¼ cup (60ml) fish sauce
400g dried flat rice noodles
¾ cup coriander
3/4 cup Thai basil
3/4 cup mint

To serve

Bean sprouts
Thinly sliced red chilli
Lime wedges,

Method

1.

To make the broth, place chicken bones and skin, stock, ginger, spring onion, sugar, garlic, star anise, cinnamon sticks, peppercorns and fish sauce in a large saucepan. Bring to the boil, then reduce to a simmer and cook for 10 minutes. Strain through a large sieve into a bowl and discard solids. Pour broth back into the saucepan and keep warm over a very low heat.
2.

Meanwhile, bring a large saucepan of water to the boil, add noodles and cook according to packet instructions. Drain and divide among 4 serving bowls. Top with chicken. Scatter with extra spring onion, herbs, bean sprouts, and chilli. Serve with lime wedges.