Spicy Chicken Pho

with Bean Sprouts
Pho is a light Vietnamese broth which feature rice noodles and fresh herbs. It is commonly flavored with fish sauce and aromatics.
159 Reviews
Cals 383 · Prot 50 · Carbs 32 · Fat 6
Family Friendly
Calorie smart
Try Hello Chef Now
30 min
Spicy Chicken Pho with Bean Sprouts
Pho is a light Vietnamese broth which feature rice noodles and fresh herbs. It is commonly flavored with fish sauce and aromatics.
159 Reviews
Cals 383 · Prot 50 · Carbs 32 · Fat 6
Family Friendly
Calorie smart
Try Hello Chef Now
Download PDF
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 4*5*9*15*
1 Piece
Fish sauce 6*
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

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 1603 / 383
Fats (g) 6.4
of which saturated (g) 2.7
Carbohydrates (g) 32
of which sugars (g) 5.5
Fibers (g) 5.2
Proteins (g) 50.4
Salt (g) 4.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry chicken

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.
Simmer chicken

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.
Soak rice noodles

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.
Prep garnishes

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.
Shred chicken

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.
Serve

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, coriander, spring onion, green chilli and fried onion.
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