Vietnamese pho soup with Naturalia roast chicken

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Preparation

Debone the roast chicken, saving larger pieces of chicken leg and breast meat. Cover and refrigerate the meat.

In a medium saucepan, place the chicken bones along with the broken stem of lemongrass, slices of fresh ginger and small hot pepper. Cover in cold water and bring to a boil.

Skim off the impurities that make their way to the surface, and then lower heat to allow the broth to simmer gently over low heat. Let simmer for 1 h 15 min – 1 h 30 min.

Strain through a fine sieve into an adequately sized container and refrigerate the broth overnight.

The next day, remove the coat of fat on top of the broth, if any. Pour the clear broth into an adequately sized pot, making sure to leave out the cloudy bits at the bottom.

Peel and very finely slice the Nantes carrots into strips using a vegetable slicer or a knife. Add the carrots to the broth and bring to a boil. Add the soy sauce and let simmer for 5 minutes, just enough time for the carrots to soften. Add the chicken to warm it up, for about 30 seconds.

In the meantime, prepare the vermicelli as per package instructions. Equally portion out the cooked vermicelli into 4 large soup bowls.

Pour a generous helping of broth, carrots and chicken meat over each portion of vermicelli. Garnish with a nice stalk of Thai basil, some soy bean sprouts, chopped green onions, the juice of a quarter lime and some hoisin and sriracha, to taste.

Let the basil infuse for a few minutes, remove and enjoy this memorable soup!

Tip: Use Irrésistible pho broth base for an express version of this recipe.

Source: Martin Juneau