Vietnamese Pho with Roasted Jersey Chicken

A comforting and fragrant Vietnamese Pho featuring succulent roasted Jersey chicken, delicate rice noodles, and a vibrant array of fresh herbs. The broth is infused with the sweetness of locally sourced vegetables and a touch of richness from Jersey butter.

Prep Time

30 minutes

Total Time

2 hours 30 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.22/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Dinner•Soup

Cuisine:

Jersey•Asian

Main Ingredient:

Chicken•Rice

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

1eachWhole Jersey Chicken (approx 3-4 lbs)(Preferably free-range and locally sourced.)

£8.50

2tbspJersey Butter(For roasting the chicken.)

£0.30

1tspSea Salt(For roasting chicken.)

£0.02

0.5tspBlack Pepper(For roasting chicken.)

£0.03

8cupsChicken Broth(Good quality, low sodium.)

£2.00

1largeYellow Onion(Charred lightly for deeper flavor.)

£0.50

2inch pieceGinger(Peeled and sliced.)

£0.30

3eachStar Anise

£0.25

1eachCinnamon Stick

£0.15

3eachWhole Cloves

£0.10

2tbspFish Sauce(Good quality fish sauce.)

£0.15

1tbspSoy Sauce(Low sodium.)

£0.05

1tspBrown Sugar(Balances the flavors.)

£0.02

8ozRice Noodles (Banh Pho)(Flat rice noodles, dried or fresh.)

£1.50

2cupsBean Sprouts(Fresh and crisp.)

£0.75

1cupFresh Basil(Thai basil preferred, roughly chopped.)

£1.20

0.5cupFresh Mint(Roughly chopped.)

£0.90

0.5cupCilantro(Roughly chopped.)

£0.80

0.5smallRed Onion(Thinly sliced.)

£0.25

2eachLimes(Cut into wedges for serving.)

£0.80

1eachFresh Chillies(Optional, thinly sliced.)

£0.30

1cupJersey Royal Potatoes(Thinly sliced, use new season potatoes for best flavour. Added in the last 30 minutes to the broth.)

£1.00

1cupSeasonal Greens (e.g., Kale, Spinach, Chard)(Chopped, for serving. Reflect the best available local produce.)

£1.00

Total Cost

£20.87

£5.22 per serving

Instructions

1.
**Roast the Chicken:** Preheat oven to 400°F (200°C). Pat the Jersey chicken dry with paper towels. Rub the chicken with softened Jersey butter, sea salt, and black pepper.
2.
Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let the chicken rest for 15 minutes before shredding. Reserve the bones for the broth.
3.
**Prepare the Broth:** While the chicken is roasting, lightly char the onion and ginger over an open flame or in a dry skillet until slightly blackened. This will add depth of flavour to the broth.
4.
In a large stockpot, combine the chicken broth, charred onion, ginger, star anise, cinnamon stick, cloves, fish sauce, soy sauce, brown sugar, and the reserved chicken bones. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours for a richer flavor. Add thinly sliced Jersey Royals for the last 30 minutes of simmering.
5.
Strain the broth through a fine-mesh sieve to remove solids. Discard the solids.
6.
**Prepare the Noodles:** Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
7.
**Assemble the Pho:** Divide the cooked rice noodles among bowls. Top with shredded roasted Jersey chicken, bean sprouts, fresh basil, mint, cilantro, sliced red onion, thinly sliced seasonal greens, and optional fresh chillies.
8.
Ladle the hot broth over the noodles and chicken. Serve immediately with lime wedges on the side for squeezing.

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My Notes

Nutrition Information

Nutrition per serving (650g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

30g

43% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a deeper flavor in the broth, toast the spices (star anise, cinnamon, cloves) in a dry skillet for a few minutes before adding them to the broth.

Adjust the amount of fish sauce and soy sauce to taste. Start with the recommended amounts and add more as needed.

The Pho broth can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Feel free to customize the toppings with your favorite vegetables and herbs. Other great additions include sliced jalapenos, scallions, and pickled ginger.

For a richer broth, use the chicken carcass to make homemade chicken stock before using it in this recipe.

Cooking Equipment

Oven

Large Stockpot

Skillet

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper flavor in the broth, toast the spices (star anise, cinnamon, cloves) in a dry skillet for a few minutes before adding them to the broth.

Adjust the amount of fish sauce and soy sauce to taste. Start with the recommended amounts and add more as needed.

The Pho broth can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Feel free to customize the toppings with your favorite vegetables and herbs. Other great additions include sliced jalapenos, scallions, and pickled ginger.

For a richer broth, use the chicken carcass to make homemade chicken stock before using it in this recipe.

Vietnamese Pho with Roasted Jersey Chicken

Ingredients

Instructions