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Pho

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Vietnamese soup with noodles, vegetables and chicken in a spicy broth – a delicious meal in a bowl.
Serves
4
Prep
15 minutes
Cook
35 minutes
Each 422g serving contains (excludes serving suggestion)
KCal
240
Carbs
25.90g
Fibre
7.80g
Protein
21.00g
Fat
4.50g
Saturates
0.60g
Sugars
6.10g
Salt
0.15g
Portion Fruit & Veg
2
Ingredients
Ingredients
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
Method
  1. Add the oil to a pan with the onion and cook for 4-5 minutes. Stir regularly until well browned.
  2. Add the ginger and garlic, and cook for a further 2-3 minutes.
  3. 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.
  4. Add the stock and mix well again. Bring to the boil, then turn down the heat. Cover, then simmer gently for 15 minutes.
  5. Remove the chilli, cinnamon stick and star anise and discard. Remove the chicken breast and set to one side.
  6. 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.
  7. 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.
Chefs tips
  • You could add pork instead of chicken, or add prawns with the broccoli.
  • For a vegan version, replace the chicken with tofu and use a vegetable stock cube.
  • For gluten-free version, use a gluten-free stock cube.
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