Pho Style Chicken Noodle Soup

This creation was a last-minute idea my partner and I had one night when we got chicken thighs out of the freezer for dinner with no idea of what to actually make. We absolutely love Asian cuisine so we got a bit creative with this one and basically just threw together all our favorite flavors and (in my opinion) struck absolute gold!

Ingredients
One brown onion, peeled
Large piece of ginger, skin left on
Two to three cups of bone broth, or chicken stock
One cup of water
Three tablespoons of soy sauce
One tablespoon of oyster sauce
One teaspoon of sesame oil
Two cloves of garlic
Two chillies
Four chicken thighs
One bunch of baby bok choy or pak choy
Shallots, finely sliced and some parts chopped into larger sections, as well as thinly sliced length ways for a garnish
Vermicelli, cooked in the soup or plain boiling water separately
Handful of bean sprouts
Sprinkle of fried onion
 
Method
Using metal tongs, hold the onion in the flame of a gas stove for a few minutes to char the outside (if you don’t have a gas stove this step can be skipped)
Repeat with the ginger
Add bone broth or chicken stock to a large pot or wok, followed by the water, soy sauce, oyster sauce, sesame oil, garlic and chillies and bring to the boil
Add the chicken thighs in whole and allow to cook in the boiling soup for around five to seven minutes
Reduce the heat to a simmer and cook for a further twenty to thirty minutes, or until chicken is cooked
Remove the chicken and shred with a fork
Add the bok choy/pak choy, shallots and vermicelli to the soup and cook for three to five minutes then turn off the heat
Layer your soup in a bowl however you prefer, I always start with the vermicelli, then the chicken – keeping the chicken to one side – then add the bean sprouts and bok choy to the other side of the bowl and top off with a few good spoonful’s of the soup
Add garnishes and any others you love and there you have it!