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Chicken bone broth ‘Pho’ with poached vegetables and noodles


Serves 4

Pho (stock)

  • 1 Roasted chicken carcass, meat removed and set aside.
  • 2 sticks celery, chopped
  • 2 brown onions, peeled and chopped
  • 1-2 large carrots, chopped into chunks
  • 1 red chilli, split in half
  • 1 thumb size piece of ginger, sliced
  • 1 stalk of lemongrass, chopped
  • 2 star anise
  • 5-8 black peppercorns
  • 1 bunch coriander stalks, leaves set aside.


  • 2 – 4 medium egg noodle nests (depending on how hungry you
  • Shredded reserved chicken
  • 100g sugar snap peas
  • 2 skinned, deseeded tomatoes, sliced
  • 4 soft boiled eggs
  • 1 chilli, sliced
  • Black sesame seeds
  • Spring onion
  • Reserved coriander leaves
  • Chilli oil (optional)


1. In a large pot place the chopped vegetables, star anise, pepper and chicken carcass. Top with 1.5 litres of cold water. Place on a low heat and bring to a gentle simmer, reduce the heat and cook for 2 hrs.

2. Strain the stock and discard the vegetables and aromatics. Rinse the pot and return the stock to the pan.

3. Bring the stock back to the boil and add the noodles to cook for 4-6 minutes or until just cooked.

4. Add the shredded chicken, sugar snap peas, sliced tomato and bring to the boil.

5. Serve the noodle Pho in bowls and garnish with half-boiled eggs, spring onion, chilli, sesame seeds and coriander leaves