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Noodle in Five Spice Chicken Broth

When I’m thinking of Pho or noodle with broth, I don’t usually consider chicken in the flavorsome stock. It’s just how the texture of chicken which can be overcooked and dry easily even when it’s submerged in liquid. Red meat is the way to go when we make noodle with broth at home. Of course, there is always a way to go around when it comes to good food.

Noodle with Five Spice Chicke broth 1

In Thailand, noodle with chicken broth is not as popular as noodle with beef or pork. I remember I only had the chicken version on the noodle trucks that kept moving from place to place, and they usually came to my apartment in the evening.

Noodle with Five Spice Chicke broth 4

This noodle is different. The broth is darker and more aromatic with Chinese Five Spice Mix and dark soy sauce fused into thick stock. The chicken is braised until the tender. The bowls of noodle from these trucks usually came with blood cake and braised chicken feet on the side with lots of deep fried garlic, scallion and fresh coriander leaves floating on top.

Noodle with Five Spice Chicke broth 3

And yes, I cook this dish at home in India. The boys adore it. The broth is fragrant, sweet and packed with flavor, while the chicken is falling of the bones soft. It’s our kind of comfort food. The best part is I can be as patient or as hurry as I want when I cook it. It’s all about understanding the flavor. Today I will show you how to cook this in 20 minutes. It’s so simple, you can watch TV at the same time while cooking it 😛

Noodle in Five Spice Chicken Broth


500 gm boneless chicken—sliced into bite size (Use the meat from the thighs or drumsticks or other fatty part of the chicken. You can leave the skin on if you want.)

2 tbsp Chinese Five Spice Powder

4 cloves garlic- roughly bruised

2 inch long ginger- sliced

1 Chinese celery- sliced

2 tbsp sugar

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tsp salt or to taste

5 cups chicken stock

2 tbsp vinegar

2 tsp ground white pepper

2 cups Bean sprout

1 tbsp oil

2 Bok Choy – sliced

200 gm dried rice noodle- soaked in water for at least 15 minutes

Hard boiled eggs for garnishing


In a large pot, heat oil and fry garlic and ginger until aromatic. When the garlic turns golden brown, add Chinese Five Spice Mix, sugar, soy sauce and oyster sauce. Stir fry for 30 seconds or so and then add chicken stock.

Bring the stock to boil, add Chinese Celery, chicken, vinegar and salt to taste. Simmer for 15 minutes or until the chicken is cooked and tender.

Meanwhile, bring a pot of water to boil. When the water is furiously boiled, blanch the noodle for a couple of minutes or until cooked. Do the same with bok choy and sprout for 10 seconds or so.

Transfer the cooked noodle and blanched bok choy and sprout into the serving bowls. Add chicken pieces and the boiling broth. Garnish with more fresh bean sprout and hard boiled eggs, and top with ground white pepper.

You may add some chili flakes and fish sauce to taste.

Tes (Tweet to me at @Testerfly)

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