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. 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
- 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!)
- 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.
- Add the Chicken, Spring Onions, Peppers, Long Stem Broccoli and simmer for 4 minutes.
- Finally add the rest of the Green vegetables for only a minute or two.
- Serve immediately with fresh coriander and slices of lime on top.
This recipe comes from PwPantry.com checkout her site for more great recipes