Easy Chicken Pho
After a few days in Ho Chi Minh, I realised the secret behind the Vietnamese’s abundant reserves of energy & glowing skin, it’s probably their staple Pho (pronounces Ph:u) is a Noodle broth which is a super balanced meal in a bowl. Soup, sprouts, veggies, chicken & rice noodles. I made my version slightly spicier. So tuck into this on a winter evening & go to sleep with a happy belly :)
Ingredients:
- 200g Chicken breast w/o skin
- 10ml Sesame Oil
- 1/2tsp grated ginger
- 4 Cloves Garlic, crushed
- 3 Spring onions, finely chopped
- 1 Chicken stock cube
- 30ml Fish Sauce
- 10ml Sriracha sauce
- 1/2 Packet Rice Noodles
- 1 Clove
- 1 stick Cinnamon
- 4 Star Anise
- 5-6 Basil Leaves
- 1 Bird’s Eye Chilli
- 10g Snow Peas
- 15g Sliced Carrot
- 10g Diced Mushroom
- 15g Bokchoy
- 25g Moong sprouts
- 5ml Lemon juice
- Roasted Peanuts to Garnish
Method:
- In a heavy bottomed pan, Heat the oil & add the whole spices.
- Saute the Ginger, garlic & onion till they sweat.
- Add the Chicken & lightly saute.
- Add 1.5 litres of water with the Chicken stock cube and bring to a boil for 8-9 minutes.
- Add the Vegetables, Chilli, Basil & noodles.
- once everything is cooked through, Add the fish sauce & Sri Racha.
- Add the sprouts & transfer to a soup bowl.
- Top with peanuts & lemon juice.
- The Fish sauce is already Umami so, I managed to skip adding salt altogether, if it’s low on Salt for you, please add some!