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Vietnamese Chicken Pho

by noshnosh (follow)
Chicken (692)      Asian (483)      Soup (256)      Vietnamese (31)      Pho (2)     
Anyone who has been to Vietnam will fondly remember their all famous Pho soup dish.

This foreign fare is surprisingly filling, but the combination of the ginger and lemongrass give it a freshness that won't weigh you down, making it a perfect autumn/winter warmer.

Vietnamese favourite

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 6 servings

2 skinless chicken breasts
2 tsp chilli, chopped or minced
2 tbsp lemongrass, finely chopped or minced
2 tbsp ginger, crushed
2 tsp olive oil
1 cup carrots, grated into fine strips
150g mushrooms, cut thinly
1 cup snap peas, sliced diagonally
1 cup spring onions, roughly cut
6 cups reduced salt chicken stock
1 tbsp fish sauce
1 tbsp light soy sauce
250g thin vermecelli/rice noodles



Cook the noodles according to packet instructions, then set aside to cool.

In a small sauce pan place the chicken and cover with water to poach until just cooked through. Remove from heat once done.

Heat oil in a large sauce pan over a medium high heat. Add the chilli, lemongrass and ginger until frying and mix well.

Add the chicken stock and stir for 2 minutes. Mix through the fish and soy sauce.

Warm and fragrant

Once simmering, add carrots, onions, mushrooms and beans to the pot and cook for a good 10 minutes, or until vegetables are tender.

Almost done!

Slice the chicken in thin, diagonal strips, and then add to the soup with the noodles.

Serve immediately with a slice of lime and sprinkle of pepper.

I like this Recipe - 5
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Thank you, noshnosh, for this Recipe!
I love Pho, & eat it out when I see it on Menu, but will try your's!
Thanks donjo! We love a good pho as well! Let us know what you think!
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