Adam Liaw’s roast chicken pho

Name: Adam Liaw’s roast chicken pho
Cook time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 whole supermarket roast chicken; 1 brown onion, quartered but with skin on; 5cm ginger, sliced; 500ml chicken stock; 3 star anise; 1 cinnamon stick; 6 cloves; 1 tbsp coriander seeds; 2 tbsp fish sauce; 2 tbsp sugar; salt, to season; 350g dried flat rice noodles; 1 lime, cut into wedges; 2 cups Thai basil leaves, to serve; 2 cups coriander leaves, to serve; 2 cups bean sprouts, to serve; 1 bird’s eye chilli, thinly sliced; 1 small red onion, peeled and thinly sliced; hoisin sauce and sriracha sauce, to serve

Adam Liaw

March 17, 2023

easyTime:30 mins - 1 hourServes:4

More faux than pho, this quick version of the Vietnamese classic starts with a simple roast chook.

Ingredients

1 whole supermarket roast chicken
1 brown onion, quartered but with skin on
5cm ginger, sliced
500ml chicken stock
3 star anise
1 cinnamon stick
6 cloves
1 tbsp coriander seeds
2 tbsp fish sauce
2 tbsp sugar
salt, to season
350g dried flat rice noodles
1 lime, cut into wedges
2 cups Thai basil leaves, to serve
2 cups coriander leaves, to serve
2 cups bean sprouts, to serve
1 bird’s eye chilli, thinly sliced
1 small red onion, peeled and thinly sliced
hoisin sauce and sriracha sauce, to serve

Method

Step 1
Using clean hands, tear the meat and skin off the frame of the chicken. You don’t have to remove all of the meat. Heat a large saucepan over medium heat and place the onion, cut side down, in the base. Add the ginger and cook for a few minutes until they start to blacken, then add the chicken bones, stock, star anise, cinnamon, cloves, coriander seeds and about 2 litres of water. Bring to a simmer, partially cover and simmer for about 30 minutes, then stir through the fish sauce and sugar and season with salt (and extra fish sauce if needed). Taste and adjust the seasoning, then strain the solids from the soup.
Step 2
Soak the rice noodles in warm water for 10 minutes, then bring a saucepan of water to the boil. Boil the noodles for 2 minutes or until softened, then drain.
Step 3
Divide the noodles between 4 bowls. Ladle the hot soup on top. Add the reserved chicken meat and skin and serve with the lime, herbs, bean sprouts, chilli, onion and hoisin and sriracha sauces.