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Recipes

Chicken Pho

SERVES
4
COOK TIME
20 minutes
PREP TIME
15 mins
DIFFICULTY
Easy
Print
Ingredients
  • 2 chicken breasts medium size
  • 400 g rice stick noodles
  • 1/2 white onion peeled and sliced
  • 1 carrot peeled and julienned
  • 100 g bean sprouts
  • 4 sprigs coriander
  • 4 sprigs Thai basil
  • 4 sprigs mint
  • 1 lime quartered to serve
  • Sriracha sauce to serve
  • Hoisin sauce to serve
Broth
  • 2 L chicken stock
  • 3 cm piece of ginger sliced and bruised
  • 1 clove garlic peeled and bruised
  • 1 long red chilli halved
  • 1 star anise
  • 1 cinnamon stick
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon white pepper
  • 1 tbsp fish sauce
  • 1/4 cup soy sauce
  • 2 tbsp lime juice
Method
  1. For the broth, place stock, ginger, garlic, chilli, star anise, cinnamon, cloves, pepper, fish sauce and lime juice together in a large saucepan. Bring to the boil and simmer for 10 minutes.
  2. Add chicken breasts to broth and bring back to the boil, Remove from heat, cover and leave to poach for 15 minutes or until cooked through.
  3. Remove chicken, ginger, garlic, chilli, star anise and cinnamon from the broth. Shred the chicken and set aside, discard the aromatics.
  4. Cook rice noodles following pack instruction and drain.
  5. To serve, divide noodles and chicken between four bowls. Ladle the broth over the top and garnish with white onion, carrot and bean sprouts. Serve with sprigs of coriander, basil, mint, lime wedges, Sriracha and Hoisin sauce on the side.

Chicken Pho

SERVES
4
COOK TIME
20 minutes
PREP TIME
15 mins
DIFFICULTY
Easy
Tags Asian, Chicken, Dinner, Noodle
Collections Family, Spring
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Ingredients
  • 2 chicken breasts medium size
  • 400 g rice stick noodles
  • 1/2 white onion peeled and sliced
  • 1 carrot peeled and julienned
  • 100 g bean sprouts
  • 4 sprigs coriander
  • 4 sprigs Thai basil
  • 4 sprigs mint
  • 1 lime quartered to serve
  • Sriracha sauce to serve
  • Hoisin sauce to serve
Broth
  • 2 L chicken stock
  • 3 cm piece of ginger sliced and bruised
  • 1 clove garlic peeled and bruised
  • 1 long red chilli halved
  • 1 star anise
  • 1 cinnamon stick
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon white pepper
  • 1 tbsp fish sauce
  • 1/4 cup soy sauce
  • 2 tbsp lime juice
Method
  1. For the broth, place stock, ginger, garlic, chilli, star anise, cinnamon, cloves, pepper, fish sauce and lime juice together in a large saucepan. Bring to the boil and simmer for 10 minutes.
  2. Add chicken breasts to broth and bring back to the boil, Remove from heat, cover and leave to poach for 15 minutes or until cooked through.
  3. Remove chicken, ginger, garlic, chilli, star anise and cinnamon from the broth. Shred the chicken and set aside, discard the aromatics.
  4. Cook rice noodles following pack instruction and drain.
  5. To serve, divide noodles and chicken between four bowls. Ladle the broth over the top and garnish with white onion, carrot and bean sprouts. Serve with sprigs of coriander, basil, mint, lime wedges, Sriracha and Hoisin sauce on the side.