Sunday Afternoon food; Chicken and Vegetable Pho

{images: coffee table from french bedroom company via lynn}  ♥

. . . after friday and saturday's crazy partying, sundays are often time for a luxuriously languid morning or to nurse your hangover. This dish is one of my favourite Hangover food. Super easy and healthy chicken and vegetable pho and it only takes 30 min to prepare. Simultaneously light and fresh and deep and rich, pho is great all year round. 

So what's your hangover cure (aside from pepp)? 

Ingredients

Broth Infusion

1kg chicken wings

2 litres chicken stock 

1 small onion, cut in half

1 stalk celery, chopped 

2 cloves garlic

4 sprigs thyme

1 bay leaf

1 stalk coriander

1 cinnamon quill

2 star anise

a small piece of ginger, halved

1/2 of a big red chilli, thinly sliced

3 pieces of coriander root

2 tablespoon fish sauce

a pinch of black pepper

1 tablespoons yuzu ponzu

Juice of half a lime

Pho Vegetables

1 packet of dried pho 

1/2 carrot, julienned

1/4 red capsicum, finely sliced

8 snow peas, julienned

1 handful bean sprouts 

2 fresh shitake mushrooms, thinly sliced

1 small bunch enoki mushrooms 

1 stalk of spring onion, thinly sliced

Squeeze of lime juice, to serve

2 sprigs Vietnamese mint, to garnish

3 sprigs coriander, to garnish

1/4 red chilli, finely sliced to garnish

Method 

1. For soup broth, boil chicken wings for 10 min. Place all ingredients in a large saucepan, bring to the boil. Reduce heat to simmer and cook for 10 minutes. Skim the fat from the top as required. Strain stock through a fine sieve and discard solids. Season to taste with fish sauce, yuzu ponzu and lime juice.

2. To serve, layer pho ingredients into a serving bowl and gently pour over 300ml of broth infusion. Garnish with lime juice, mint, coriander and chilli.