Chicken and shiitake mushroom pho

Ingredients

• 1 litre chicken stock, bone broth or good-quality vegetable stock

• ¼ tsp ground cinnamon

• 1 large onions, finely sliced

• 5cm root ginger (about 40g), grated

• 2 large garlic cloves, finely chopped

• 3 tbsp Thai fish sauce

• 3 whole cloves

• 3 star anise

• grated zest of 1 unwaxed lime 

• 2 large chicken breasts (I use organic)

• 4 large carrots, finely sliced

• a big handful of cavelo nero, shredded 

• 1 pack shiitake mushrooms, halved or thickly sliced

• 150g beansprouts

• 1 pack barenaked noodles

To serve:

• 1 red chilli, finely sliced

• 2 limes, quartered

• 1 tbsp chopped mint leaves

• a handful of coriander, roughly chopped

• a few, sliced

• 2 spring onions, sliced

• a splash of tamari (gluten-free soy sauce)

Method

1. In a large pan, add the stock, cinnamon, onions, ginger, garlic, fish sauce, cloves, star anise and lime zest. Bring to a medium simmer.

2. Add the chicken, reduce the heat to a low simmer; cook for 25-30 minutes until the chicken is cooked through. 

3. Once the chicken is cooked through, remove it to a plate to rest for 10 minutes, then shred using two forks . When ready to serve, strain the broth and season. Return to the pan, bring to a simmer, then add the cavelo nero, carrots and shiitake mushrooms; cook for about 3 minutes. Add the beansprouts and simmer for 1 minute.

4. Add the shredded chicken and the noodles. Warm through, add the rest 
of the coriander then turn off the heat 
and serve.

5. Garnish with the chilli, lime, mint and other accompaniments. 

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