Leftover Poultry Pho

Name: Leftover Poultry Pho
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6 portions
Ingredients: 1900 g water; 6 medium eggs; roast poultry leftovers (carcass, meat, skin and bones); 3 - 5 garlic cloves; 5 - 10 g fresh root ginger; 15 g vegetable oil; ½ - 1 tsp Chinese five spice powder; 2 pinches salt; 70 g leeks; 140 g celeriac; 1 cinnamon stick; 3 cloves; ½ - 1 fresh red chilli; 5 - 10 g fresh root ginger; ¼ - ½ tsp black peppercorns; ¾ tsp salt; 400 g dried rice noodles; 20 - 30 g soy sauce; 15 - 25 g fish sauce; water; 50 g fresh baby spinach; spring onion; fresh mung beansprouts; lime; 6 tsp sesame seeds

4.8 9 rating

Prep. 45 min

Total 2 h 15 min

6 portions

Ingredients

water
1900 g
medium eggs
6
roast poultry leftovers (carcass, meat, skin and bones) (see tips)
garlic cloves (see tip)
3 - 5
fresh root ginger peeled, cut in round slices (2 mm, see tip)
5 - 10 g
vegetable oil
15 g
Chinese five spice powder (see tip)
½ - 1 tsp
salt (see tip), plus ¾ tsp
2 pinches
leeks cut in pieces (5 cm)
70 g
celeriac cut in pieces (3-5 cm)
140 g
cinnamon stick
1
cloves
3
fresh red chilli halved and deseeded (see tip), plus extra sliced for serving
½ - 1
fresh root ginger peeled, cut in round slices (2 mm) (see tip)
5 - 10 g
black peppercorns (see tip)
¼ - ½ tsp
salt
¾ tsp
dried rice noodles (e.g. pho or vermicelli)
400 g
soy sauce to taste
20 - 30 g
fish sauce to taste
15 - 25 g
water for cooking noodles
fresh baby spinach for serving
50 g
spring onion sliced (3 mm), for serving
fresh mung beansprouts for serving
lime cut in wedges, for serving
sesame seeds for serving
6 tsp