- 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
- 1¼ ltr boiling water
Crumble the stock cube into a measuring jug. Add 1¼ ltr boiling water. Stir to dissolve the stock cube.
Peel the ginger. Cut it into thin matchsticks. Put the ginger, 2 star anise, 1 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 carrots. Run the peeler down one side of each carrot a few times till you get down to the core, then turn the carrot round and keep going till you just have the thin core. 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 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 onto each bowl of pho. Serve with wedges of the lime for squeezing.
Add your leftover bean sprouts to salads or stir-fries, or try them in sandwiches for a bit of extra crunch.