Vietnamese chicken pho

Cooking Soups Vietnamese chicken pho

Learn how to make delicious Chicken Pho at home.

Lables: High protein Low fat Low kilojoule Lower gi Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Combine stock, 2 1/2 cups cold water, ginger, star anise, soy sauce and fish sauce in a large saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Separate noodles with a fork. Drain well.
  3. Using a slotted spoon, remove star anise and ginger from stock mixture. Stir in lime juice. Divide noodles between serving bowls. Top with chicken. Pour over stock mixture. Sprinkle with mint, coriander, onion and chilli, if using. Serve with lime wedges.

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1 litre Massel salt reduced chicken style liquid stock
4cm piece fresh ginger, peeled, halved
2 star anise
3 tsp light soy sauce
1 tbsp fish sauce
1/2 x 250g packet Changs Thai-style rice noodles
2 tbsp lime juice
2 cups sliced cooked chicken breast
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
2 green onions, thinly sliced thinly sliced
Red birdseye chilli and lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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