Quick Roast Chicken Pho Recipe

Ingredients

A handful of leftover roast chicken
¼ red onion
½ chilli
½ lime
A handful of mint
A handful of coriander
75g Thai rice noodles
A handul of mixed bean sprouts
500g chicken pho broth

Prep: 10 mins | Cook: 10 mins

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Method

1. Put a pan of water on to boil. Tear the leftover roast chicken into shreds and set aside. Trim, peel and finely slice the red onion. Finely slice the chilli. Slice the lime into wedges. Pick the leaves off a handful each of mint and coriander sprigs.

2. Pour the chicken pho broth into a pan and add the shredded chicken. Set on a medium heat. Warm gently without boiling for 5-6 mins till the brth is steaming hot and the chicken is warmed through.

3. Meanwhile, when the water in the pan is boiling, add the noodles and let them soften and submerge, then reduce the heat and simmer for 3 mins. Drain the noodles, rinse them briefly under cold water, tthen pile up in a bowl.

4. Top the noodles with the shredded chicken. Ladle over the hot pho broth. Top with the mint and coriander leaves, mixed bean sprouts, the sliced red onion and chilli. Tuck a lime wedge into each bowl, then serve with the rest of the limes wedges on the side for squeezing. Serve straight away.