Easy-To-Make Vietnamese Pho
This Vietnamese soup, called pho (pronounced ‘fuh’), doesn’t have to be relegated to lunch or dinner. In fact, it’s also commonly eaten as a hearty, satisfying breakfast.
| Servings |
| 4Servings |
| Servings |
| 4Servings |
Ingredients
- 250 grams dried rice noodles
- 8 cups chicken stock
- 2 boneless skinless chicken breasts
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1/2 cup basil leaves
- 1/2 cup bean sprouts
- 2 red chillies seeded and finely sliced
- 1/2 cup thinly sliced shallots
- 1 lime quartered
- 2 tbsp fish sauce (optional)
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- Place rice noodles in a large bowl and cover with warm water. Soak for half an hour until soft; drain.
- Meanwhile, pour chicken stock into a large saucepan over medium heat and bring to a rolling boil.
- Reduce heat and set aside.
- Fill another saucepan with water and bring to a boil.
- Heat noodles in the boiling water for about 10 seconds, then remove and divide equally among four serving bowls.
- Place chicken slices into a sieve and blanch in the boiling water for about two minutes, or until cooked. Discard water.
- Place cooked chicken on top of the noodles, then pour chicken stock overtop.
- Place cooked chicken on top of the noodles, then pour chicken stock overtop.
- Garnish each bowl with lime.
Recipe Notes
Per serving: 455 calories, 24 g protein, 7 g fat (2 g saturated fat), 73 g carbohydrates, 2 g fibre, 35 mg cholesterol, 821 mg sodiumÂ
