Pho-ish Chicken Soup with Vermicelli, Spring Greens & Garlic Oil by the Salty Chilli

With the cold weather setting in and the shorter days, we crave warming comfort food. One of our favourite recipe creators, The Salty Chilli, has shared a recipe combining Pho and Khao Piek Sen – two incredible soups that are full of flavour. This soup is made with poached chicken – we recommend using a whole chicken depending on how many people you’re feeding. You can find our Red Tractor Certified chicken here

Stock Recipe

1 whole chicken

2 onions, peeled with ends cut off

3-4 shallots halved, skin on

1/2 garlic bulb halved skin on

1 piece of turmeric halved

125g ginger halved

2 celery stalks roughly chopped

Large handful coriander and stems

10 star anise

1 cinnamon stick

4 cloves

Salt, sugar, msg to taste *optional if you don't have time to reduce the broth add some additional chicken stock


1.     Salt the chicken well and let it sit out for about an hour to come to room temp. Char the onion, garlic, turmeric, shallot and ginger on a dry cast iron skillet on both sides. Toast the star anise, clove and cinnamon.

2.     Pat the chicken's skin dry then add it to a large pot breast side down and cover with cold water. Add the charred veg, spices, celery and coriander and put on high heat until it comes to a boil and scrape off any scum. Once it comes to a boil, add about 1/2 Tbsp sugar and 1.5 Tbspn salt and (optional) msg.

3.     Reduce heat to simmer for about 20-45 minutes until the internal temp reaches 75C.

4.     Take chicken out and let it cool, continue to simmer soup reducing it. If you have time you can carve the chicken then add extra bones back to the stock. Taste and adjust any seasoning, sieve the broth. Serve the hot broth over cooked vermicelli, spring greens with sliced chicken, red onion slices, garlic oil, basil ,coriander, fried shallot and chilli. TGIF ❤️

You can find more incredible recipes on her blog: