Tip 1: Removing the skin from the chicken prevents the stock from becoming too fatty, but you can leave it on if preferred. Tip 2: If you haven’t got your timings quite right and the noodles are ...

Trim excess fat off from the chicken and rinse off any blood. Set aside. Turn oven broiler to high. Place cut yellow onions and ginger on a baking sheet with parchment paper. Roast until onion and ...

Pho gai - chicken noodle soup - is easier. This recipe was developed by food stylist Vivian Herijanto. Be sure to use a fresh chicken - frozen birds have an insipid flavour and flaccid texture.

It's a soup that takes a long time to prepare, and this version, while not exactly quick, takes much less time than the traditional recipe. Though pho is not typically loaded with chicken ...

When developing a pho recipe for one of my upcoming cookbooks ... you can always use chicken or pork bones. In addition, ...