Chicken pho

Ingredients

For 4 portions

• 🍜 250g rice noodles (dry)
• 🍗 400g chicken breast (raw, boneless)
• 🍗 2 cubes chicken stock cube
• 🥤 1,500ml tap water
• 🧅 1 medium onions
• 🪴 4 centimeters ginger
• 🌿 2 stars star anise
• 🌿 0.5 Tsp cinnamon
• 🐟 2 Tbsp fish sauce
• 🌱 100g bean sprouts
• 🌿 2 Tbsp fresh coriander
• 🍋 1 piece lime
• 🌶️ 1 small red chilli peppers

Method

1. Halve the onion and slice the ginger into thick pieces. Char them in a dry frying pan or under a hot grill until blackened in places (this adds depth to the broth).
2. Put the charred onion and ginger into a large pot with the water, stock cubes, star anise and cinnamon. Bring to a boil, then reduce to a gentle simmer for 20 minutes.
3. Add the chicken breasts and poach gently for 12–15 minutes until just cooked through. Remove the chicken, leave to rest for a few minutes, then shred or slice. Strain the broth, discard the solids, and season with the fish sauce. Keep the broth hot.
4. Cook the rice noodles according to the packet, then drain and divide between four deep bowls.
5. Top the noodles with the shredded chicken. Ladle over the hot aromatic broth.
6. Serve with beansprouts, fresh coriander, sliced chilli and lime wedges on the side so everyone can customise their bowl.