- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Learn how to make delicious Chicken Pho at home.
Ingredients
- 1 litre Massel salt reduced chicken style liquid stock
- 4cm piece fresh ginger, peeled, halved
- 2 star anise
- 3 teaspoons light soy sauce
- 1 tablespoon fish sauce
- 1/2 x 250g packet Changs Thai-style rice noodles (pad Thai)
- 2 tablespoons lime juice
- 2 cups sliced cooked chicken breast
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 2 green onions, thinly sliced thinly sliced
- Red birdseye chilli (optional), to serve
- Lime wedges, to serve
Method
- Step 1Combine stock, 2 1/2 cups cold water, ginger, star anise, soy sauce and fish sauce in a large saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes.
- Step 2Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Separate noodles with a fork. Drain well.
- Step 3Using a slotted spoon, remove star anise and ginger from stock mixture. Stir in lime juice. Divide noodles between serving bowls. Top with chicken. Pour over stock mixture. Sprinkle with mint, coriander, onion and chilli, if using. Serve with lime wedges.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1178 kj
Energy
5.7g
Fat Total
1.7g
Saturated Fat
1.4g
Fibre
25.2g
Protein
61mg
Cholesterol
1390mg
Sodium
30.4g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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