Learn to make this light, healthy winter warmer with chef Jeremy Pang’s easy recipe for Vietnamese chicken pho with bean sprouts and vermicelli noodles!
Cuisine
Time
1 hr mins
Servings
4 people people
Most popular
Ingredients
Pho Stock
3-4 litres cold water
4 chicken thighs bone-in, skin on
Approximately 100g wide rice noodles
½ large onion
2 spring onions
4 cloves of garlic
2 stalks of lemongrass, bruised
2 tablespoons rock or palm sugar
2-inch (50g) piece of ginger
4-5 tablespoons fish sauce
Spices
2 teaspoons coriander seeds
4 green cardamom pods
2 star anise
2-4 inch piece of cinnamon bark
Garnish
A large handful of bean sprouts
A small handful each of mint, coriander, and Thai basil
