
Chicken pho
Vietnamese rice noodle soup with chicken, herbs and a spiced broth.
- 45 minto make
- 4portions
- Mediumto cook
Ingredients
For 4 portions
- 250 g rice noodles (dry)
- 400 g chicken breast (raw, boneless)
- 2 cubes chicken stock cube
- 1,500 ml tap water
- 1 medium onions
- 4 centimeters ginger
- 1 Tsp star anise
- 0.5 Tsp cinnamon
- 2 Tbsp fish sauce
- 100 g bean sprouts
- 2 Tbsp fresh coriander
- 1 piece lime
- 1 small red chilli peppers
Method
- Char the halved onion and sliced ginger in a dry pan.
- Simmer them in the water with the stock cubes, star anise and cinnamon for 20 minutes, then add the chicken and poach for 15 minutes.
- Take out the chicken and shred it. Season the broth with the fish sauce and strain it.
- Cook the noodles, and serve in bowls with the chicken, hot broth, bean sprouts, coriander, sliced chilli and lime.
Nutrition
| A portion (639 g) | 100 g | |
|---|---|---|
| Energy | 396 kcal | 62 kcal |
| Protein | 28.7 g | 4.5 g |
| Carbohydrate | 59.4 g | 9.3 g |
| of which sugars | 3.8 g | 0.6 g |
| Fat | 3.2 g | 0.5 g |
| of which saturates | 0.6 g | 0.1 g |
| Fibre | 3.2 g | 0.5 g |
| Salt | 5.2 g | 0.8 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.96 kg | 1.51 kg |
| Nutrient pollution (N eq) | 6.26 g | 9.8 g |
| Land use for a year | 0.86 m² | 1.34 m² |
| Water use | 2,913 l | 4,560 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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