Pho

Vietnamese soup with noodles, vegetables and chicken in a spicy broth – a delicious meal in a bowl.

Each 423g serving contains (excludes serving suggestion)

Ingredients

2 tsp rapeseed oil

1 onion, finely chopped

5cm fresh ginger, finely chopped

4 cloves garlic, thinly sliced

2 star anise

5cm stick cinnamon

half tsp coriander seeds

1 bird's eye chilli, split and 4 to garnish

1 chicken breast, boneless and skinless

1 reduced-salt chicken stock cube in 600ml boiling water

1 head of broccoli, broken into florets

1 carrot, cut into ribbons with a vegetable peeler

300g precooked rice noodles

300g beansprouts

1 bunch spring onion, sliced

30g fresh coriander, roughly chopped

1 lime to serve

Method

Step 1

Add the oil to a pan with the onion and cook for 4-5 minutes. Stir regularly until well browned.

Step 2

Add the ginger and garlic, and cook for a further 2-3 minutes.

Step 3

Add the star anise, cinnamon, coriander seeds, chilli and the chicken breast. Mix well and cook for 3-4 minutes, ensuring the chicken breast is lightly browned and coated with the spices.

Step 4

Add the stock and mix well again. Bring to the boil, then turn down the heat. Cover, then simmer gently for 15 minutes.

Step 5

Remove the chilli, cinnamon stick and star anise and discard. Remove the chicken breast and set to one side.

Step 6

Add the broccoli and cook for 5 minutes, then add the carrot and cook a further 2 minutes before adding the noodles and beansprouts. Bring to the boil, then divide between 4 bowls.

Step 7

Slice the chicken and place some on top of each bowl, then scatter with spring onion, coriander, a chilli and a squeeze of fresh lime.

Recipe tips

You could add pork instead of chicken, or add prawns with the broccoli.
For a vegan version, replace the chicken with tofu and use a vegetable stock cube.
For gluten-free version, use a gluten-free stock cube.