Baby Chicken Pho

Baby Chicken Pho

A practical Baby Chicken Pho recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.

Total time: 30 minutes

Ingredients

• 2Cm/1In Piece Fresh Root Ginger
• 2Cm/1In Piece Galangal (If Galangal Is Not Available, Use Double The Quantity Of Fresh Root Ginger)
• 1 Tsp Salt
• 4 Dried Chillies, Soaked In Hot Water To Soften
• 5 Shallots, Roughly Chopped
• 2 Garlic Cloves
• 4 Lemongrass Stalks, Tough Outer Leaves Removed
• 4 Poussin Or Baby Chickens
• 300Ml/10 1/2Fl Oz Coconut Cream
• 2 Tsp Sugar
• 2 Limes, Juice Only
• 2 Tbsp Shrimp Paste
• 3 Fresh Red Chillies, Seeds Removed, Finely Chopped
• 4Cm/1 1/2In Piece Of Fresh Root Ginger, Grated
• 1 Tbsp Tamarind Pulp, Mashed (Available In Asian And Indian Supermarkets)
• 1 Lime, Juice Only
• 5 Tbsp Boiling Water
• 2 Tbsp Fish Sauce (Nam Pla)
• 3 Tbsp Caster Sugar
• 1/2 Small Cucumber, Cut Into Triangular Chunks
• 1/4 Fresh Pineapple, Peeled, Core Removed, Cut Into Cubes
• 1 Firm Unripe Mango, Peeled, Stone Removed, Cut Into Thin Wedges
• 1 Firm Unripe Papaya, Peeled, Seeds Removed, Cut Into Strips
• 1 Granny Smith Apple, Core Removed, Cut Into Thin Wedges
• 2 Spring Onions, Finely Sliced
• 1/2 Bunch Fresh Mint, Leaves Only, Torn (Plus Extra To Garnish)
• 100G/3 1/2Oz Roasted Blanched Peanuts, Coarsely Crushed

Method

1. Cut the ginger into 4cm chunks. Cut the galangal into 2cm chunks. Add the salt, chillies, shallots, cloves and lemon grass to a food processor and grind to a paste. Add the ground mixture to the chicken, cover and leave overnight to infuse.
2. To make the tamarind sauce, put the coconut cream in a small pan and cook over a medium heat until reduced by half. Add the sugar and lime juice and keep covered and set aside.
3. Make the chilli ginger puree combine the chillies, ginger, tamarind pulp and lime juice and reserve for the soup.
4. Cook for a couple of minutes. Season with a little sugar and a little more salt, and add the boiling water.
5. Once the soup comes to a boil, add the fish sauce and sugar and stir until the sugar dissolves. Take off heat and set aside to cool slightly.
6. Cut the chicken into bite size chunks and refrigerate for a few hours to cool.
7. To serve, divide the cucumbers, mango, papaya, apple, spring onions, mint leaves and chicken chunks between serving bowls.
8. Pour

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