Charles Phan's quintessential Chicken Pho owes its depth to a long-simmered bone broth; an array of fresh toppings brings color, flavor, and texture to the finished soup. Charles Phan and his ...

Tip 1: Removing the skin from the chicken prevents the stock from becoming too fatty, but you can leave it on if preferred. Tip 2: If you haven’t got your timings quite right and the noodles are ...

Cook the Chicken Add the chicken breasts and 1 liter of room-temperature water to a large pot. Then, add your roasted spices, baked onion, ginger, salt, and brown sugar.

If you don’t have coriander seeds you can use ground coriander. If you don’t have either of those on hand you can use Chinese 5 spice, but would go sparingly on it. To make this vegetarian and ...

Pho gai - chicken noodle soup - is easier. This recipe was developed by food stylist Vivian Herijanto. Be sure to use a fresh chicken - frozen birds have an insipid flavour and flaccid texture.

I had always thought of shrimp paste chicken as a Cantonese dish, until I tasted it at hawker centres in Singapore and Malaysia. The Cantonese version typically uses a whole chicken cut into small ...