Recipe

Chicken pho

Quick and healthy chicken pho recipe using chicken stock and barbecued shredded chicken. Create a fragrant and warming Vietnamese noodle soup that is rich in flavour.

Jan 30, 2013 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
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Ingredients

Chicken pho
  • 2 cup salt-reduced chicken stock
  • 2 teaspoon grated fresh ginger
  • 1 cinnamon stick
  • 2 teaspoon fish sauce
  • 2 teaspoon soy sauce
  • 1 cup water
  • 75 gram dried rice stick noodles
  • 2 75g chicken minute steaks, thickly sliced
  • 1 tablespoon lime juice
  • 1/3 cup coriander leaves
  • 40 gram beansprouts
  • 1 small fresh red chilli, thinly sliced
  • 1 green onion, thinly sliced

Method

Chicken pho
  • 1
    Place stock, ginger, cinnamon stick, sauces and water in a saucepan over high heat; cover. Bring to the boil. Reduce heat to low; simmer 5 minutes.
  • 2
    Meanwhile, soak noodles in boiling water in a heatproof bowl 5 minutes. Stir to separate strands; drain.
  • 3
    Remove cinnamon stick from stock; discard. Add chicken and juice to stock; cook 2 minutes, or until chicken is cooked.
  • 4
    Divide noodles and chicken between 2 serving bowls. Ladle hot stock over noodles.
  • 5
    Serve topped with coriander, sprouts, chilli and onion.

Notes

Pho is a traditional Vietnamese noodle soup that's eaten for breakfast, lunch or dinner.

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