Chicken Pho
Clock Image
Prep: 10 mins
Cook: 10 mins
In Southern Vietnam they eat pho for breakfast. We think you’ll love eating this quick and easy version any time.
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371 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 chicken stock cube
  • A thumb of ginger
  • 2 star anise
  • 1 tbsp tamari
  • 1 aubergine
  • A 250g pack of diced chicken leg
  • A bundle of Thai rice noodles
  • Half a 227g tub of mixed bean sprouts
  • 2 spring onions
  • 1 red chilli
  • A handful of mint, leaves only
  • 1 lime
From your kitchen
  • 750ml boiling water
You'll need
  • Measuring jug
  • Pan with a lid
  • Spiraliser or vegetable peeler
  • Colander
Step by step this way
  • 1.

    Crumble the stock cube into a measuring jug. Add 750ml boiling water. Stir till the stock cube has dissolved.

  • 2.

    Peel the ginger. Cut it into thin matchsticks. Put the ginger, star anise and 1 tbsp of the tamari in a pan. Add the stock. Cover. Bring to a simmer.

  • 3.

    Using a spiraliser or vegetable peeler, slice the aubergine into long, thin ribbons.

  • 4.

    When the stock is simmering, add the chicken. Simmer for 5–6 mins till the chicken is cooked through. Add the aubergine ‘noodles’ and a bundle of the Thai rice noodles. Simmer for 3 more mins.

  • 5.

    Wash the bean sprouts in a colander and drain. Trim the spring onions. Finely slice them on the diagonal. Slice the chilli into rounds. Pick the leaves off the mint sprigs. Slice the lime into wedges.

  • 6.

    When the chicken is cooked, divide the aubergine and chicken between two bowls (tongs are handy here, or a slotted spoon). Ladle the broth over the top.

  • 7.

    Pile some bean sprouts, spring onion, chilli and mint on top of each soup. Serve with the lime for squeezing.

  • Tip

    Sprouting up
    Full of iron and vits A, B and C, sprouts are a handy way to add a nutritious bite to your next meal. Try your spare sprouts tossed over salads, into stir-fries or in sandwiches for extra crunch.