Chicken pho
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Salt reduced chicken stock
4 cup(s), (1L)
Star anise
2 individual
Tamari, salt-reduced
1 tbs
Skinless chicken breast
540 g, (Buy 600g)
Vermicelli rice noodles
125 g
Bok choy
400 g, coarsely chopped
Chinese broccoli (gai lan)
1 bunch(es), cut into 6cm length
Broccolini
1 bunch(es), cut into 4cm lengths
Bean sprouts
2 cup(s), (160g)
Red onion
1 medium, thinly sliced
Fresh mint
½ cup(s), leaves
Fresh basil
½ cup(s), Thai
Fresh red chilli
1 whole, thinly sliced
Lemon(s)
1 medium, wedges to serve
Instructions
1
Place stock, star anise, tamari and 2 cups (500ml) water in a large saucepan. Bring to the boil over high heat. Add chicken. Reduce heat and simmer, uncovered, for 8–10 minutes until chicken is cooked through. Transfer chicken to a plate and thinly slice.
2
Meanwhile, prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
3
Add bok choy, gai lan and broccolini to stock mixture and cook for 1 minute. Discard star anise.
4
Divide noodles and chicken among bowls. Ladle over stock and vegetable mixture. Top with sprouts, onion, mint, basil and chilli. Serve with lemon wedges.
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