But then I finally came up with this recipe which works extremely well with leftover roast chicken, and you can throw in whatever ingredients you happen to have lying around!
1 chicken carcass2 star Anise
1 carrot - diced
1 celery stick - diced into larger chunks
1/2 an onion
Water - enough to cover the chicken (roughly around 1-1.5 litres)
If it's not tasty enough add a stock cube (chicken).
INGREDIENTS FOR PHÔ:
1 inch fresh ginger finely chopped
1-2 cloves garlic finely chopped
1/2 or more birds eye chilli - to taste
1 bunch of spring onions - just the green part
Roast chicken left overs OR 2 roasted legs skin removed; chop into small pieces
Fresh coriander to season
A little butter and olive oil for frying
Rice, glass, or egg noodles
Heat the butter and olive oil in a pan and fry the ginger, garlic, chilli and spring onions till soft.
Add chicken stock and bring to the boil
When it is boiling add enough noodles for each person, these usually take 2-4 minutes to cook but check the packaging just in case.
Lastly add the chopped coriander.
I really recommend it with the traditional condiments of chilli sauce, lime, peanuts and soy sauce. You can eat it with crunchy bread as well.