Chicken pho, using Japanese somen noodles and sudachi citrus will warm up your winter lunch.
Ingredients : 4 servings
- 1 chicken thigh
- 2 chicken chicken wing-tips
- 2 chicken drumsticks
- 600 ml water
- 1 green onion
- 2-3 slices of ginger
- salt, pepper, and nam plaa
- pho or somen noodles
- coriander, green onion, or lemongrass
- lime or sudachi citrus
Sprinkle 1 chicken thigh, 2 chicken chicken wing-tips, and 2 chicken drumsticks with salt and place in a plastic bag.
Leave the meat to rest for at least 1 hour. If possible, the meat should be left in the refrigerator overnight.
Wipe away any excess moisture from the surface of the meat.
Add 600 ml water to a pot, then add the meat from Step 1, the green portion of the green onion, and 2-3 slices of ginger, and place on the heat.
Once the water has boiled, reduce the heat slightly, and gently simmer. Leave the mixture to simmer for about 1 hour. If the water level falls too low, top it up with more water.
Once you get a delicious chicken dashi stock, turn off the heat and leave the chicken inside the pot.
Once the broth has cooled, remove the chicken and break it up into small pieces.
Season the broth to taste with salt, pepper, and nam plaa. If you have coriander stems, you can add those in to produce a more fragrant broth.
Boil the pho, somen noodles, or thin udon noodles as instructed by the packet. Soak them in water and drain them with a colander.
Place the noodles in a bowl along with your preferred ingredients, which may include coriander, green onion, or lemongrass.
Then add the chicken and garnish with lime or sudachi.
Slowly pour in the broth. Tightly squeeze the lime or sudachi and it’s ready to serve.