Celebrating diversity at ANZCO - Vietnamese chicken pho

We're currently celebrating diversity and inclusion, and what it means to ANZCO Foods.

Exploring foods from different cultures is a great way to bring people together, learn about each other’s backgrounds, and promote cultural awareness.
 
Recognising and celebrating all cultural traditions, including food, helps employees feel seen and valued. When people share something meaningful from their heritage, it fosters a stronger sense of belonging and a more inclusive culture.

Vietnamese chicken pho

Ingredients

For the soup

• 2 medium white onions
• 20g fresh ginger
• 2 star anise pods
• 2 tbsp coriander seeds
• 2 pods cardamom
• 2 tbsp fennel seeds
• 2 cinnamon sticks
• 1 tsp whole cloves
• 1 whole chicken
• 16 cups water
• 2 ½ tbsp sugar
• 2 ½ tbsp salt
• 2 tsp MSG
• 500g dried pho noodles

Toppings (optional)

• Bean sprouts
• Thai basil
• Lemon or lime wedges
• Culantro
• Hoisin sauce
• Sriracha

Method

• Cut the onions and ginger in half. Place on a sheet pan and roast at 200 degrees Celsius until dark brown, but not blackened.
• Wrap all spices in foil, and roast for about five minutes or until aromatic.
• Add all the soup ingredients to a large pot and bring to the boil on a high heat. Then, lower the heat to maintain a low boil until the chicken is cooked all the way through.
• Once cooked, turn off the heat, remove the chicken from the pot and rinse under cold water until cool. Shred or slice and return to the soup.
• Cook the pho noodles according to packet instructions.
• To serve, portion noodles into a bowl, add soup, shredded chicken, and toppings.