Baby Chicken Pho
Recipe rating
4.8 out of 5 based on 1903 reviews
Description
Delicious Baby Chicken Pho using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!
Raw Ingredients
Piece Root Ginger Galangal Use Quantity Root Ginger Tsp Salt Chillies Water Shallots Cloves Lemongrass Stalks Outer Poussin Baby Chickens Oz Coconut Cream Tsp Sugar Limes Juice Shrimp Paste Chillies Seeds Piece Root Ginger Tbsp Tamarind Pulp Supermarkets Lime Juice Tbsp Boiling Water Fish Sauce Pla Caster Sugar Cucumber Chunks Pineapple Core Cubes Firm Unripe Mango Stone Wedges Firm Unripe Papaya Seeds Strips Granny Smith Apple Core Wedges Spring Onions Mint Peanuts
Ingredients With Quantity
- 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
Directions
- 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.
- 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.
- Make the chilli ginger puree combine the chillies, ginger, tamarind pulp and lime juice and reserve for the soup.
- Cook for a couple of minutes. Season with a little sugar and a little more salt, and add the boiling water.
- 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.
- Cut the chicken into bite size chunks and refrigerate for a few hours to cool.
- To serve, divide the cucumbers, mango, papaya, apple, spring onions, mint leaves and chicken chunks between serving bowls.
- Pour
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