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Vietnamese chicken pho
Vietnamese chicken pho
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Master the art of homemade Chicken Pho for a flavorful experience.
Ingredients:
  • 1 litre salt reduced chicken style liquid stock
  • 4cm piece fresh ginger, peeled, halved
  • 2 star anise
  • 15.90 gm light soy sauce
  • 24.40 gm fish sauce
  • 1/2 x 250g packet Changs Thai-style rice noodles (pad Thai)
  • 500.00 ml sliced cooked chicken breast
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 2 green onions, thinly sliced thinly sliced
  • Red birdseye chilli (optional), to serve
  • Lime wedges, to serve
Instructions:
  • In a large saucepan over high heat, mix stock, 2 1/2 cups of cold water, ginger, star anise, soy sauce, and fish sauce. Cover and bring to a boil. Simmer on low for 10 minutes.
  • Place noodles in a heatproof bowl and cover them with boiling water. Let stand for 5 minutes or until tender. Gently separate the noodles with a fork and then drain well.
  • Fish out the star anise and ginger from the stock using a slotted spoon, then mix in the lime juice. Divide the noodles into serving bowls and place the chicken on top. Pour the stock mixture over the noodles and chicken. Garnish with mint, coriander, onion, and chili (if desired). Serve with lime wedges on the side.

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