Vietnamese chicken pho
( SERVES 2 )
A quick-and-easy lunch.
|1 piece||Root ginger, 4cm, peeled and quartered|
|1 Tbsp||Soy sauce|
|1 Tbsp||Fish sauce|
|1 large||Chicken breast, skinned and boned|
|75 g||Dried rice noodles, eg pad Thai|
|½ cup||Mint leaves|
|½ cup||Coriander leaves|
|1||Long red chilli, sliced|
|¼ cup||Green spring onion, sliced|
- Place the water in a medium saucepan with the ginger, star anise, soy sauce and fish sauce. Halve the chicken lengthwise and add. Slowly bring to boiling point. Reduce the heat and poach for 10-12 minutes until the chicken is just cooked.
- Meanwhile, cook the noodles according to the packet instructions.
- Remove the chicken and thinly slice. Place the noodles in two bowls and top with the chicken and strained stock. Add the herbs and spring onion. Serve the chillies and lime wedges on the side.
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