Quick chicken pho

Name: Quick chicken pho
Total time: 2700 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 chicken breasts; 1 onion; 1 TSP ginger paste; 1 litre chicken stock; 1 cinnamon stick; 2 star anise; 3 Kaffir lime leaves; 1 tbsp fish sauce; 1 TSP Palm sugar; 2 Noodle baskets; 3 eggs; 1 carrot thinly sliced; 1 celery thinly sliced; 1 pepper thinly sliced; Handful mangetout; 1/2 packet mushrooms torn; Lime juice to taste; Chilli sauce to taste

Kendra @kendraSY

Quick chicken pho

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Ingredients

45 min

3 servings

2chicken breasts
1onion
1 TSPginger paste
1 litrechicken stock
1cinnamon stick
2star anise
3Kaffir lime leaves
1 tbspfish sauce
1 TSPPalm sugar
2Noodle baskets
3eggs
1carrot thinly sliced
1celery thinly sliced
1pepper thinly sliced
Handfulmangetout
1/2 packetmushrooms torn
Lime juice to taste
Chilli sauce to taste

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Steps

45 min

1

Char the aromatics (optional but fast):
In a dry pan, quickly sear the onion and ginger slices until lightly charred — about 2-3 minutes. This adds depth to the broth.
2

Make the quick broth:
In a pot, bring the chicken broth to a simmer. Add the charred onion, ginger, star anise, cinnamon stick, fish sauce, lime leaves and sugar. Simmer for 5 minutes to infuse the flavors.
3

Cook the chicken:
Add the raw chicken into the simmering broth. Poach them gently Keep the broth at a low simmer, not a hard boil, so the chicken stays tender.
4

Cook the noodles:
In a separate pot, cook the rice noodles according to package instructions. Drain and rinse with cold water.
5

Add eggs to boiling water and boil for 6 minutes. Remove to cold water and peel
6

Once the chicken is no longer pink add the vegetables to the pot and continue to simmer. Optional: remove star anise at this point
7

Once cooked through, remove lime leaves and cinnamon then assemble the bowls:
• Place cooked noodles in bowls.
• Top with chicken and veg
• Add the broth
• top with an egg
• add pepper, lime juice and chilli to taste