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)
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