Light Chicken Pho
A clear golden broth with shredded chicken peeking through tangles of noodle, crowned with a bright tumble of beansprouts, spring onion and coriander, and a lime wedge resting on the rim for one last squeeze at the table.
Ingredients
Serves 4- 600 gchicken breast
- 1.5litres chicken stock
- 200 gbeansprouts
- 400 gcooked rice noodles
- 20 gfresh ginger, sliced
- 1cinnamon stick
- 3spring onions, sliced
- 3 tbspfish sauce
- 2star anise
- 30 gcoriander, roughly chopped
- 2limes, cut into wedges
- Fine salt, to taste
- 160 gpickled cucumber (optional)
- Black pepper, to taste
Method
- Tip the stock, ginger, star anise and cinnamon into a large pot. Bring up to a gentle simmer; you want lazy bubbles breaking the surface, not a rolling boil; and let it infuse for 15 minutes, until the kitchen smells warm and spiced.
- Slip the chicken into the gently simmering broth. Poach for about 15–20 minutes, until the thickest part reaches 75°C for 30 seconds. Check with a thermometer and cook longer if needed. Lift out, rest for 2 minutes, then shred.
- Strain the broth into a clean pan and return to a simmer. Stir in the fish sauce. Taste before adding any salt, then add black pepper as needed.
- Add the beansprouts and cook for the time stated on their packet, until steaming hot throughout. Add the cooked noodles and heat thoroughly, gently separating them in the broth.
- Divide the broth, noodles and cooked beansprouts between four bowls. Add the shredded chicken, spring onions and chopped coriander. Squeeze over lime juice and serve the remaining wedges alongside. Add the optional pickled cucumber if using.
Per serving
- kcal
- 417
- protein
- 53.8g
- fibre
- 3.8g
- carbs
- 35.3g
- fat
- 6.7g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.