Almost instant chicken pho

Cooking Meat Almost instant chicken pho

Love a good pho With this almost instant recipe, you can easily make it all the time.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Roughly break up noodles. Place noodles in a 3-cup-capacity glass jar with lid. Top with stock cube, onion, ginger, chilli and chicken. Place star anise and lime on top. Secure lid. Refrigerate. Place spinach, sprouts, coriander and basil in a snap-lock bag. Refrigerate.
  2. To assemble: Remove lime from jar and reserve. Pour 2 cups boiling water into jar. Stir until stock cube has dissolved. Secure lid. Stand for 3 minutes or until heated through. Discard star anise. Stir in spinach mixture. Squeeze lime over soup. Serve.

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30g dried rice vermicelli noodles
1 Massel chicken style stock cube, crumbled
1 green onion, thinly sliced
2cm piece fresh ginger, cut into thin matchsticks
1/2 long red chilli, thinly sliced
2/3 cup shredded cooked chicken
1/2 small star anise
1/4 lime
20g baby spinach
20g bean sprouts
1 1/2 tbsp fresh coriander leaves
1 1/2 tbsp fresh Thai basil leaves

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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