Pho
Nutrition Facts
each servingIngredients
all 17 types- 2 tsp rapeseed oil
- 1 onion, finely chopped
- 5cm fresh ginger, finely chopped
- 4 cloves garlic, thinly sliced
- 2 star anise
- 5cm stick cinnamon
- half tsp coriander seeds
- 1 bird's eye chilli, split and 4 to garnish
- 1 chicken breast, boneless and skinless
- 1 reduced-salt chicken stock cube in 600ml boiling water
- 1 head of broccoli, broken into florets
- 1 carrot, cut into ribbons with a vegetable peeler
- 300g precooked rice noodles
- 300g beansprouts
- 1 bunch spring onion, sliced
- 30g fresh coriander, roughly chopped
- 1 lime to serve
Directions
7 steps in totalAdd the oil to a pan with the onion and cook for 4-5 minutes. Stir regularly until well browned.
Add the ginger and garlic, and cook for a further 2-3 minutes.
Add the star anise, cinnamon, coriander seeds, chilli and the chicken breast. Mix well and cook for 3-4 minutes, ensuring the chicken breast is lightly browned and coated with the spices.
Add the stock and mix well again. Bring to the boil, then turn down the heat. Cover, then simmer gently for 15 minutes.
Remove the chilli, cinnamon stick and star anise and discard. Remove the chicken breast and set to one side.
Add the broccoli and cook for 5 minutes, then add the carrot and cook a further 2 minutes before adding the noodles and beansprouts. Bring to the boil, then divide between 4 bowls.
Slice the chicken and place some on top of each bowl, then scatter with spring onion, coriander, a chilli and a squeeze of fresh lime.
