Easy chicken pho
- Published: 31 Aug 10
- Updated: 20 Nov 24
You only need 15 minutes to make our quick, easy version of fragrant Vietnamese pho with chicken and noodles.
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Ingredients
- 1.5 litres good-quality chicken stock (we like Knorr)
- A knob of peeled fresh ginger
- 1 red chilli
- 4 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 200g dried rice noodles
- 400g diced chicken breast
- 6 halved baby pak choi
- A few fresh mint and basil leaves
- 1 sliced red chilli
- 3 sliced spring onions
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Method
- Place 1.5 litres good-quality chicken stock in a large pan with a knob of peeled fresh ginger, 1 red chilli, 4 tbsp soy sauce, 2 tbsp sweet chilli sauce and 200g dried rice noodles. Bring to a boil, add 400g diced chicken breast, then simmer for 4 minutes. For the final minute, remove the ginger and chilli and discard, then add 6 halved baby pak choi to the pan and cover with a lid.
- To serve, ladle into bowls and garnish with a few fresh mint and basil leaves, 1 sliced red chilli and 3 sliced spring onions.
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- Recipe from September 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 413kcals
- Fat
- 26g fat (4.2g saturated)
- Protein
- 33g
- Carbohydrates
- 11.7g (11.6g sugar)
- Salt
- 2.7g
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