Spicy Chicken Pho

with Bean Sprouts

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Instructions

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1 Fry chicken

Heat a very large pan or pot over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken and cook for 3 min on each side until golden. Peel and crush the garlic.

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2 Simmer chicken

Once golden, reduce the heat to low, add the measured water, garlic, sambal oelek, cinnamon, star anise, coconut sugar and chicken stock cube to the pan, cover with a lid and cook for 10-12 min further.

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3 Soak rice noodles

Meanwhile, add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 5-6 min. Drain once tender.

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4 Prep garnishes

Meanwhile, wash the bean sprouts. Trim and finely slice the spring onion and green chilli. Pick the Thai basil and coriander from their stems. 

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5 Shred chicken

Remove the pan from the heat and transfer the chicken breast to a plate or chopping board. Using two forks, pull the chicken until it's fully shredded. Return the chicken along with the fish sauce and the juice from the limes to the broth.

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6 Serve

Divide the drained noodles and bean sprouts among bowls. Ladle the chicken and broth over the noodles and top with the Thai basil, corianderspring onion, green chilli and fried onion

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli and sambal oelek!

Pro tip

Pre-heat your pho bowls so your soup stays hot while you eat it.

Pho is a light Vietnamese broth which feature rice noodles and fresh herbs. It is commonly flavored with fish sauce and aromatics.

Cooking Time: 30 min

Cals 457 · Prot 46 · Carbs 49 · Fat 7

Ingredients

Number of people

Broth

Chicken breast 400 Grams
Vegetable oil 1 Tbsp
Garlic cloves 3 Pieces
Water 900 ML
Sambal oelek 20 Grams
Cinnamon stick 1 Piece
Star anise 2 Pieces
Coconut sugar 5 Grams
Chicken stock cube 1 Piece
Fish sauce 10 ML
Lime 2 Pieces

Solids

Rice noodles 100 Grams
Bean sprouts 50 Grams
Spring onion 40 Grams
Small green chilli 1 Piece
Thai basil 15 Grams
Fresh coriander 15 Grams
Crispy onions 20 Grams

Pho is a light Vietnamese broth which feature rice noodles and fresh herbs. It is commonly flavored with fish sauce and aromatics.

Cooking Time: 30 min

Cals 457 · Prot 46 · Carbs 49 · Fat 7

Instructions

photo

1 Fry chicken

Heat a very large pan or pot over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken and cook for 3 min on each side until golden. Peel and crush the garlic.

photo

2 Simmer chicken

Once golden, reduce the heat to low, add the measured water, garlic, sambal oelek, cinnamon, star anise, coconut sugar and chicken stock cube to the pan, cover with a lid and cook for 10-12 min further.

photo

3 Soak rice noodles

Meanwhile, add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 5-6 min. Drain once tender.

photo

4 Prep garnishes

Meanwhile, wash the bean sprouts. Trim and finely slice the spring onion and green chilli. Pick the Thai basil and coriander from their stems. 

photo

5 Shred chicken

Remove the pan from the heat and transfer the chicken breast to a plate or chopping board. Using two forks, pull the chicken until it's fully shredded. Return the chicken along with the fish sauce and the juice from the limes to the broth.

photo

6 Serve

Divide the drained noodles and bean sprouts among bowls. Ladle the chicken and broth over the noodles and top with the Thai basil, corianderspring onion, green chilli and fried onion

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli and sambal oelek!

Pro tip

Pre-heat your pho bowls so your soup stays hot while you eat it.

Ingredients

Number of people

Broth

Chicken breast 400 Grams
Vegetable oil 1 Tbsp
Garlic cloves 3 Pieces
Water 900 ML
Sambal oelek 20 Grams
Cinnamon stick 1 Piece
Star anise 2 Pieces
Coconut sugar 5 Grams
Chicken stock cube 1 Piece
Fish sauce 10 ML
Lime 2 Pieces

Solids

Rice noodles 100 Grams
Bean sprouts 50 Grams
Spring onion 40 Grams
Small green chilli 1 Piece
Thai basil 15 Grams
Fresh coriander 15 Grams
Crispy onions 20 Grams
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