Vietnamese Goat Soup (Pho)
1 goat neck, trimmed of excess fat (approx. 2 pounds)
8 cups chicken stock
1 onion, quartered
3 star anise
1 stick cinnamon
4 thick slices ginger
1 tablespoon fish sauce
2 teaspoons lime juice
1 pound vermicelli noodles
1 cup bean sprouts, trimmed
1 long red chilli, sliced
coriander leaves, to serve
lime wedges, to serve
Place the chicken stock in a large saucepan with 2 cups water, onion, star anise, cinnamon, ginger, goat neck and fish sauce. Bring to the boil, then reduce the heat to low, cover and simmer gently for an hour.
After an hour, uncover and refrigerate until cold.
Once cold, strain the stock through a fine sieve into a clean saucepan. Reserve the goat neck and discard the remaining spices etc. Shred the goat meat and set aside.
Place the stock over medium heat and bring to a simmer. Add the lime juice and shredded goat meat.
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes until softened. Drain.
Divide the noodles between serving bowls. Spoon over stock then top with goat meat, bean sprouts, chilli and coriander leaves. Serve with lime wedges.