Who would of thought that Jewish-Vietnamese fusion could work? But it does! Evidenced by this awesome, fragrant and warning pho made out of Shabbat chicken soup left overs. My mum makes incredible chicken soup full of pieces of chicken and top rib. I took out some of the pieces of meat to use before I added the soup to the spices. If you just have clear chicken soup that is fine too. if you don’t have Shabbat leftovers, any good quality chicken stock will do, or for that matter vegetarian stock if you want to keep it meat free. I used brown rice noodles, but other great alternatives are white rice noodles, zoodles, kelp noodles or even mung bean noodles. At it’s crux, this dish is a fragrantly spiced broth over meat, noodles and vegetables. Exactly what goes in it is completely up to you and your tastes. This is how I like it. This recipe makes 2 very large serves, add or subtract quantities as needed. Obviously the longer you simmer the soup with the spices, the better it is, but I tend to make this when I am in a rush and 10 minutes is enough too.
3 star anise
1 tbspn fennel seeds
1 tbspn coriander seeds
4 cardamom pods, bruised
1 cinnamon quill
1 heaped teaspoon of finely grated ginger
Enough chicken soup for 2 large serves
2 handfuls of brown rice noodles
1 punnet of enoki mushrooms
1 punnet baby corn
a handful of kale leaves or asian greens, finely sliced
a handful of thai basil
juice of 1/2 a juicy lime
Place the rice noodles in bowl, cover with boiling water and allow to sit for a few minutes until tender but not mushy.
Place all the spices in a saucepan and dry fry over medium heat for a few minutes until fragrant.
If you have bits of meat in your chicken soup that you want in your pho, remove them from the broth and set aside.
Pour the broth into the saucepan with the spices and allow to simmer for as long as you can (anywhere between 5 minutes and an hour is great).
Strain the soup and spices and put the clear soup back into the pot.
Add the meat and corn and simmer for 2 minutes.
Put the noodles in the serving bowls.
Place the mushrooms and greens over the noodles and then pour over the soup.
Add the thai basil, lime juice and chilli and enjoy.