Recipe

Chicken pho

Wholesome and fragrant Vietnamese noodle soup recipe rich in flavour, using chicken stock and barbecued shredded chicken for a quick and healthy chicken pho

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Chicken pho
  • 2 500ml cartons chicken consomme or stock
  • 2 whole dried star anise
  • 1 cinnamon stick
  • 1 piece fresh ginger, thinly sliced
  • 2 strips lemon zest
  • 1 tablespoon fish sauce, to taste
  • 1 375 grams packet dried rice stick noodles
  • 1 medium carrot, cut into matchsticks
  • 100 gram snow peas, thinly sliced lengthwise
  • 1 bunch (200 grams) baby bok choy, coarsely chopped
  • 1/2 small barbecued chicken, shredded
  • 1 cup coriander leaves
  • 1/2 cup mint leaves
  • 2 cup bean sprouts, rinsed lemon wedges and chilli sauce, to serve

Method

Chicken pho
  • 1
    In a large saucepan, bring consomme, star anise, cinnamon, ginger, zest and fish sauce with 2 cups water to the boil over moderate heat. Reduce heat; simmer 10 minutes. Remove and discard spices and zest.
  • 2
    Meanwhile, in a large heatproof bowl, soak noodles in boiling water for 10 minutes or until soft. Stir to separate strands, then drain.
  • 3
    Add carrot to stock; cook 2 minutes. Add snow peas and bok choy; cook 1 minute or until bok choy has wilted. Divide noodles among 4 serving bowls. Ladle stock mixture over noodles. Top with chicken, coriander, mint and sprouts. Serve with lemon wedges and chilli sauce.

Notes

Star anise is sold in major supermarkets and Asian grocery stores. If unavailable, add an extra cinnamon stick.

The Latest from Food To Love