chicken pho

Roast chicken pho

Serves 2, generously
dark soy sauce 1 tbsp
honey 1 tbsp
mirin 1 tbsp
chicken thighs 4
chicken stock 800ml
ginger 6 "coins"
lime juice 1 tbsp
star anise 3 whole
shredded greens or chard a handful
rice noodles 100g

Mix a tablespoon of dark soy, with a tablespoon each of honey and mirin. Pour into a small roasting tin, add the chicken thighs and turn them over in the mixture till lightly coated. Roast at 200C/gas mark 6 for about 25-30 minutes, occasionally turning the thighs over in the honey and mirin. They should be very dark and sticky.

In a pan, warm the stock, ginger, lime juice and the star anise. As it approaches the boil, add a small handful of shredded greens or chard, cooking them for a minute or two only.

Put the rice noodles in a heatproof bowl and pour over a kettle of freshly boiled water. Leave them to soak for a couple of minutes until they are soft and silky. Divide the noodles between two deep bowls, slice the chicken from its bones and add to the noodles together with the greens, then ladle over the stock.