326216-1-eng-GB_5239

Chicken pho

  • Serves 4
  • Ready in 15 minutes
  • Easy
This Vietnamese soup is a herby, spicy mix of Asian flavours. A delightfully balanced meal.

Nutritional info per serving

 

  • Calories413kcals
  • Fat26g fat (4.2g saturated)
  • Protein33g
  • Carbohydrates11.7g (11.6g sugar)
  • Salt2.7g

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INGREDIENTS

  • 1.5 litres good-quality chicken stock
  • A knob of peeled fresh ginger
  • 1 red chilli
  • 4 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 200g dried rice noodles
  • 400g diced chicken breast
  • 6 halved baby pak choi
  • A few fresh mint and basil leaves
  • 1 sliced red chilli
  • 3 sliced spring onions

METHOD

  1. Place 1.5 litres good-quality chicken stock in a large pan with a knob of peeled fresh ginger, 1 red chilli, 4 tbsp soy sauce, 2 tbsp sweet chilli sauce and 200g dried rice noodles. Bring to a boil, add 400g diced chicken breast, then simmer for 4 minutes. For the final minute, remove the ginger and chilli and discard, then add 6 halved baby pak choi to the pan and cover with a lid.
  2. To serve, ladle into bowls and garnish with a few fresh mint and basil leaves, 1 sliced red chilli and 3 sliced spring onions.

From September 2010

Main Ingredients:

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