Chicken Vietnamese Pho
- 500ml salt reduced chicken stock (*see tip)
- 1.5L water
- 1 brown onion, halved, thinly sliced
- 2 cloves garlic, peeled
- 10cm 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 100-120g lean chicken breast fillets
- 2 bunches bok choy, roughly chopped
- 150g rice noodles
- 150g bean shoots
- 1/2 cup Vietnamese mint leaves
- 1/2 cup coriander leaves
- 2 spring onions, chopped
- 2 teaspoons sliced red chilli
- 4 lemon wedges
- 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.
- Remove garlic, peppercorns, star anise and ginger and discard. Transfer chicken to a plate, and shred when cooled.
- 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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