Chicken Pho with Sweet and Sour Berry Sam­bal

The People's Friend Special - - COOKERY -


1.2 lt (2 pt) good chicken stock, ideally home-made 1 bunch spring onions, sliced thinly, white and green tops kept sep­a­rate 1 car­rot, sliced thinly 1-2 Thai birds eye red chillies, halved, de­seeded, to taste 5 cm (2 in) piece root ginger, peeled and sliced thinly 3 cloves gar­lic, sliced thinly 2 small fresh or dried kaf­fir lime leaves 2 tsp Thai fish sauce (nam pla) 1 tbs ket­jap manis or soy sauce 500 g (1 lb 2 oz) bone­less, skin­less chicken breasts 1 x 200 g pack choi sum, leaves shred­ded, stems cut into bite-sized pieces 100 g (4 oz) bean sprouts, rinsed and drained Hand­ful co­rian­der leaves, torn roughly 1 x 300 g pack chilled cooked rice noo­dles

For the Sam­bal:

225 g (8 oz) straw­ber­ries, sliced 175 g (6 oz) rasp­ber­ries 100 g (4 oz) caster sugar 2 tbs rice vine­gar 2-3 Thai birds eye red chillies, chopped roughly with seeds 2 cm (¾ in) piece root ginger, peeled and chopped finely 1 small onion, chopped finely


1 Add the stock to a large saucepan then add the white spring onion slices, car­rot, chilli, ginger, gar­lic, lime leaves, fish sauce and ket­jap manis or soy sauce. Bring to the boil, stir­ring, then add the whole chicken breasts, cover and sim­mer gen­tly for 30 min­utes or un­til the chicken is cooked through. Test by pierc­ing the cen­tre of one of the chicken breasts. There should be no hint of pink juices. 2 While the chicken pho sim­mers, add all the sam­bal in­gre­di­ents to a saucepan, heat gen­tly un­til the sugar has dis­solved then boil rapidly for 10 min­utes un­til the fruit is soft and pulpy. Break up the fruit if needed with a veg­etable masher then spoon into a dish and leave to cool.

3 When the chicken is cooked, lift the pieces out of the pan with a drain­ing spoon then tear into fine shreds on a chop­ping board us­ing a knife and fork. 4 Add the choi sum leaves and stems to the broth and cook for 2 min­utes then add the bean sprouts and co­rian­der and cook for 1 minute. 5 Di­vide the noo­dles be­tween 4 deep serv­ing bowls, top with the chicken shreds then la­dle over the broth. Top with spoon­fuls of the sam­bal to taste. Any leftover sam­bal can be kept in a screw-topped jar in the fridge for up to 2 weeks.


Don’t throw the chicken car­cass away af­ter you have had a roast chicken. Take all the meat off the bones, then add the bones to a saucepan. Add 1 roughly chopped onion, 2 sliced car­rots and what­ever ex­tra odd veg­gies you have in the fridge – a slightly soft tomato, half a pep­per, half a leek or a lit­tle swede or parsnip. Cover with cold wa­ter, add salt and pep­per and bring to the boil. Cover and sim­mer for 1 to 1½ hours then strain. Cool and freeze the stock in handy-sized por­tions in the freezer for up to 3 months. De­frost be­fore use.

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