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Chicken Vietnamese pho

Chicken Vietnamese pho

Chicken Vietnamese pho

4 serves

10 m

20 m

Ingredients

  • 500 ml salt reduced chicken stock (see tips)
  • 1.5 L water
  • 1 brown onion, halved, thinly sliced
  • 2 cloves garlic, peeled
  • 10 cm piece ginger, peeled, sliced
  • 2 star anise
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt reduced soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons lime juice
  • 4 x 100-120 g lean chicken breast fillets
  • 2 bunches bok choy, roughly chopped
  • 150 g rice noodles
  • 150 g bean shoots
  • ½ cup Vietnamese mint leaves
  • ½ cup coriander leaves
  • 2 spring onions, chopped
  • 2 teaspoons sliced red chilli
  • 4 lemon wedges

Method

Step 1

Combine stock, water, onion, garlic, ginger, star anise, black peppercorns, soy sauce and fish sauce in a large saucepan over medium-high heat. Cover and bring to the boil. Add chicken breast and simmer for 15-17 minutes or until chicken is cooked through. For the last 3 minutes of cooking, add bok choy.

Step 2

Remove garlic, peppercorns, star anise and ginger and discard. Transfer chicken to a plate, and shred when cooled.

Step 3

Prepare noodles according to packet instructions. Drain. Divide chicken, noodles, bok choy and stock between 4 bowls. Top each bowl with bean shoots, Vietnamese mint, coriander, spring onion, chilli and a lemon wedge.

Tips

  • For a healthier alternative to store-bought stock, use our homemade chicken stock recipe instead.
  • This recipe can also be made with green prawns, tofu, or sliced beef.

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