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 :)

  • 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
  • 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!


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