Phở Gà- Chicken, Rice Noodle Soup

Servings
2
Prep
20 m
Cook
10 m

Recipe By: Dylan Vickers-Fukakusa

Phở is a national dish of Vietnam that originated as streetfood and is named after the portable clay pots that would carry and dispense vats of the aromatic broth. The chicken version is a little bit lighter than its beefy cousin but no less delicious.

Ingredients

200 g chicken breast
200 g banh phở (rice noodles), cooked
600 ml phở broth
2 tsp fish sauce
1 tsp rock sugar
1/4 tsp salt
40 g bean shoots
1/4 tsp red onion, thinly sliced
2 sprigs coriander, picked
1 sprig mint, picked
1 sprig Vietnamese mint, picked
1 sprig Thai basil, picked
1/2 pc Thai bird’s eye chilli- sliced thinly
1 tbsp fried shallots
1/2 pc lime, sliced into wedges

Directions

1

In a pot of boiling water, blanch the chicken breast for 2 minutes or until the water returns to a boil.
2

Discard the hot water and rinse the chicken in cold water.
3

Place the pho broth in a medium saucepan. Add the chicken into the pho broth, bring it back up to a simmer and simmer for 30 minutes. Allow the chicken breast to cool in the pot.
4

Remove the chicken, allow it to cool slightly before pulling the meat apart with your hands and discarding the bones.
5

Bring a large pot of water to a boil. Boil the banh phở (rice noodles) for 10-13 minutes, or until tender. Rinse briefly in cold water.
6

Season the phởbroth with the salt, fish sauce and rock sugar to taste.
7

Divide the phở noodles into 2 bowls, pour the hot broth over top of them and garnish with the bean shoots, herbs, fried shallots, lime wedges and sliced chilli.