Phở Gà- Chicken, Rice Noodle Soup
Serving
2
Preparation Time
20 minute
Execution Time
10 minute
About this recipe
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
Step 1
In a pot of boiling water, blanch the chicken breast for 2 minutes or until the water returns to a boil.
Step 2
Discard the hot water and rinse the chicken in cold water.
Step 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.
Step 4
Remove the chicken, allow it to cool slightly before pulling the meat apart with your hands and discarding the bones.
Step 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.
Step 6
Season the phởbroth with the salt, fish sauce and rock sugar to taste.
Step 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.