C H I C K E N P H O
Is there anything more restorative than Chicken Pho? Make it yourself, at home, with fresh ingredients and the right recipe!
See one of our favourites below…
P R E P T I M E : 5 C O O K I N G T I M E : 2 5 S E R V E S : 4
|I N G R E D I E N T S||M E T H O D|
Large piece of fresh ginger
2 garlic cloves, crushed
2 star anise
1tbs soy sauce
1 tbs fish sauce
2 chicken breasts, fillets
11 chicken stock
150 g Pad Thai rice noodles
100g bean shoots
1/2 cup mint leaves
1/2 cup coriander leaves
2 tbs crisp fried shallots, optional
2 spring onions, thinly sliced
sliced red chilli, to serve
Step 1: Combine ginger, garlic, star anise, soy and fish sauce with 2 cups water in a large saucepan.
Bring to the boil over high heat. Reduce heat to low. Add chicken and simmer for 10 minutes until
just cooked. Remove ginger and star anise and discard. Transfer chicken to a plate, then shred
when cooled. Add stock to pan and return to simmer.
Step 2: Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for
5 minutes. Drain.
Step 3: Divide noodles between serving bowls. Top with chicken. Ladle stock mixture into
bowls. Top with bean shoots, herbs, shallot, onion and chilli.
This aromatic soup can also be made with prawns. Cook 400g peeled green prawns for 4
minutes or until they change colour.
Recipe thanks to Woolworths