Vietnamese Chicken Pho (pronounced “fuh“!) is so easy to make at home, and filled with healthy al dente vegetables and a spicy chilli kick to help keep the January cold and blues at bay.
My Step by Step is below but you can really freestyle with any vegetables /spices you have around, or swap the chicken for King Prawns.

INGREDIENTS    (Serves 3) :
2 x Organic Chicken Breasts
2 x Knorr Chicken Stock (Gels)
4 Tb spn Fish Stock
4 Tb spn Soy Sauce
1/2 Tspn Cayenne Pepper (or more if you like spice!)
2 Red Onions (Thinly Chopped)
2 Garlic Bulbs (or dash of squeezy tube)
1 Red Chilli
4 Spring Onions
2 Red Peppers
1 Large Chunk of Fresh Ginger (peeled and grated)
Green Vegetables e.g. Pak Choi / Sugar Snaps / Long Stem Broccoli or anything else you like such as Baby Corn.
Rice Noodles (optional)
Fresh Coriander
1 Lime

METHOD:

1) Lightly begin frying the chicken breast in Coconut Oil. When it’s begun to whiten, add half a cup of hot water & a dash of Soy so it’s in shallow water and poaching the rest of the way.   Once cooked, rip apart with a fork so it’s all stringy and put to one side. (You could use leftover roast chicken instead and it’s even better!)

2) In a large wok, add 6 cups of water and the stock cubes and begin boiling.

When it’s simmering add the Fish Oil, Soy Sauce, Cayenne Pepper, Garlic, Ginger, and Chilli and simmer for 4 minutes.

3) Add the Chicken, Spring Onions, Peppers, Long Stem Broccoli  and simmer for 4 minutes.

4) Finally add the rest of the Green vegetables for only a minute or two.

5) Serve immediately with fresh coriander and slices of lime on top.

Enjoy! PWPantry x