Name: Chicken pho
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 litre (6 cups) chicken stock; 2 teaspoon grated fresh ginger; 1 garlic clove, crushed; 60 millilitre (1/4 cup) fish sauce; 1 tablespoon finely chopped lemongrass; 1 teaspoon sambal oelek; 4 green onions (shallots), thinly sliced; 100 gram dried rice noodles; 400 gram (4 cups) shredded barbecue chicken; 80 gram (1 cup) beansprouts; 1/2 cup firmly packed mint leaves; 2 tablespoon coriander leaves

Chicken pho

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1.5 litre (6 cups) chicken stock

2 teaspoon grated fresh ginger

1 garlic clove, crushed

60 millilitre (1/4 cup) fish sauce

1 tablespoon finely chopped lemongrass

1 teaspoon sambal oelek

4 green onions (shallots), thinly sliced

100 gram dried rice noodles

400 gram (4 cups) shredded barbecue chicken

80 gram (1 cup) beansprouts

1/2 cup firmly packed mint leaves

2 tablespoon coriander leaves

Method

1.Place stock, ginger, garlic, fish sauce and lemongrass in a large saucepan on high heat and bring to the boil. Reduce heat to medium and simmer, covered, for 8 minutes. Remove from heat, add sambal oelek and green onions, and stir well to combine.

2.Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 10 minutes, until just tender, then drain.

3.To serve, divide noodles among serving bowls, top with chicken, ladle soup over and sprinkle with beansprouts, mint and coriander.

Large bowls of pho are a breakfast favourite in vietnam but they can be eaten at any time of day. Remove tough outer leaves from lemongrass and discard, then use tender pale cream part for chopping. Flat dried rice noodles are often labelled “rice stick noodles”. If noodles become cold, reheat by pouring boiling water over while still in colander. You will need 1 large barbecue chicken for this recipe.
Note

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