Vietnamese chicken pho style noodle soup
A star anise and ginger broth with tender chicken, rice noodles and plenty of fresh herbs.
- Time40 min
- LevelMedium
- Costabout £1.88 a head
Ingredients
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Method
- 1
Put the stock, star anise, cinnamon, ginger and tamari in a pan. Bring to the boil. Add the chicken, reduce the heat and poach for 15 minutes until cooked through.
15 min - 2
Lift out the chicken and slice it thinly. Strain the broth and keep it hot.
- 3
Cook the noodles in boiling water following the packet, usually 4 minutes. Drain.
4 min - 4
Divide the noodles and beansprouts between four bowls. Lay the chicken on top.
- 5
Pour over the hot broth.
- 6
Top with spring onion, coriander and chilli. Serve with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.