Vietnamese Chicken Pho
Be inspired by this simple, aromatic Vietnamese soup!
Serves
4
Prep
20 mins
Cook
15 mins
Method
- Combine stock, 2 1/2 cups cold water, soy sauce and fish sauce in a large pot over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes.
- Meanwhile, place noodles in a bowl with boiling water until tender. Separate noodles with a fork. Drain well.
- Add lime juice. Divide noodles between serving bowls. Top with chicken. Pour over stock mixture. Sprinkle with mint, coriander, onion, bean sprouts and chilli, if using. Serve with lime wedges.
Ingredients
- 2 onions, thinly sliced
- Fresh mint leaves
- Fresh coriander
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 3 tsp light soy sauce
- 1 litre chicken style liquid stock
- 1/2 packet vermicelli noodles
- cooked chicken breast, sliced
- Red chilli to serve
- Lime wedges to serve
- Bean sprouts to serve
