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.
Cals 384 · Prot 51 · Carbs 33 · Fat 6
Family Friendly
30 min
Pho is a light Vietnamese broth which feature rice noodles and fresh herbs. It is commonly flavored with fish sauce and aromatics.
Cals 384 · Prot 51 · Carbs 33 · Fat 6
Family Friendly
Ingredients
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*
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, *10 Wheat
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) | 1608 / 384 |
| Fats (g) | 5.8 |
| of which saturated (g) | 1.8 |
| Carbohydrates (g) | 33 |
| of which sugars (g) | 3.8 |
| Fibers (g) | 5.2 |
| Proteins (g) | 50.7 |
| Salt (g) | 4.9 |
*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
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.
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.
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.
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.
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.
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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