Ginger Chicken Hot Pot with Cashews

Anne's chicken pho is a warming, spiced soup featuring chicken breast, roasted peanuts, rice noodles and sugar snap peas.
Directions for: Chicken Pho

Ingredients

Pickle

1 carrot, julienned

1 Fresno chile, sliced

cup rice wine vineagr

cup fish sauce

cup sugar

2 Tbsp brown sugar

Tbsp sambal

Broth

Canola oil, for pan

4 cloves garlic, smashed

1 (2-inch) piece ginger

4 scallions, chopped

1 gallon chicken stock

cup fish sauce

3 whole star anise

1 stick cinnamon

3 boneless, skinless chicken breast halves

1 cup sugar snap peas, julienned

package rice stick noodles

cup roasted salted peanuts, chopped

1 bunch Thai basil

2 cups mung bean sprouts

1 lime, juiced

Directions

Pickle

1. Combine the carrot, chile, rice wine vinegar, fish sauce, sugar, brown sugar and sambal in a pint container. Shake to combine. Let sit for 1 hour.

Broth

1. Coat a small stockpot with canola oil and bring to medium heat. Add the garlic, ginger and scallions, and sweat until aromatic, 5 to 6 minutes. Add the chicken stock, fish sauce, star anise and cinnamon. Bring to boil, then reduce to simmer and cook for 15 minutes.

2. Place chicken breasts in the broth and poach until cooked through, 8 to 10 minutes. When fully cooked, remove from broth and slice thinly on the bias. Set aside. Strain the broth.

3. Blanch and shock in an ice water bath first the sugar snap peas and then the noodles. Set aside.

4. Place the noodles in a bowl and top with chicken. Garnish with sugar snap peas, pickled vegetables, chopped peanuts, basil and mung beans. Gently pour broth into the bowl. Add a squeeze of lime juice and enjoy!

See more: Asian, Chicken, Herbs, Main, Nuts, Soup, Vegetables