- 1 chicken stock cube
- A thumb of ginger
- 2 star anise
- 1 cinnamon stick
- 50g tamari
- 2 carrots
- 250g diced chicken leg
- 2 bundles of Thai rice noodles
- 1/2 x 227g tub of mixed bean sprouts
- 2 spring onions
- 1 red chilli
- A handful of coriander, leaves only
- 1 lime
- 1.25 ltrs boiling water
- Measuring jug
- Pan with a lid
- Spiraliser or vegetable peeler
Crumble the stock cube into a measuring jug. Add 1.25 ltrs boiling water. Stir to dissolve the stock cube.
Peel the ginger. Cut it into thin matchsticks. Put the ginger, star anise, cinnamon stick and half the tamari in a pan and add the stock. Set the remaining tamari aside for later. Pop a lid on the pan. Bring to a simmer.
While the stock is coming to a simmer, trim and peel the carrots. Use the vegetable peeler to peel long, thin ribbons off the carrot. Run the peeler down one side of the carrot a few times till you get down to the core, then turn the carrot round and keep going till you just have thin cores. Finely slice the cores. Alternatively, use a spiraliser if you have one.
When the stock is simmering, add the chicken. Simmer for 8-10 mins. Add the carrot 'noodles' and 2 bundles of the Thai rice noodles. Simmer for another 3 mins. Take off the heat.
While the soup simmers, wash the bean sprouts in a colander and drain. Trim the spring onions. Finely slice them on the diagonal. Slice the chilli into thin rounds. Pick the leaves off the coriander sprigs. Slice the lime into wedges.
When the chicken is cooked through, taste the pho and add more tamari if you think it needs it. Ladle the pho into 2 warm bowls. Discard the star anise and cinnamon stick.
Pile some bean sprouts, spring onions, chilli and coriander on top of each bowl of soup. Serve with the lime for squeezing.
Add your leftover sprouts to salads or stir fries or try them in sandwiches for extra crunch.