Vietnamese chicken pho

Name: Vietnamese chicken pho
Yield: 2
Ingredients: 2 cups Water; 1 piece Root ginger, 4cm, peeled and quartered; 1 Star anise; 1 Tbsp Soy sauce; 1 Tbsp Fish sauce; 1 large Chicken breast, skinned and boned (Main); 75 g Dried rice noodles, eg pad Thai (Main); ½ cup Mint leaves (Main); ½ cup Coriander leaves (Main); 1 Long red chilli, sliced; ¼ cup Green spring onions, sliced; 2 Lime wedges

for 2 people

Jan Bilton

Food writer and cookbook author.

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A quick-and-easy lunch.

Ingredients

2 cups	Water
1 piece	Root ginger, 4cm, peeled and quartered
1	Star anise
1 Tbsp	Soy sauce
1 Tbsp	Fish sauce
1 large	Chicken breast, skinned and boned (Main)
75 g	Dried rice noodles, eg pad Thai (Main)
½ cup	Mint leaves (Main)
½ cup	Coriander leaves (Main)
1	Long red chilli, sliced
¼ cup	Green spring onions, sliced
2	Lime wedges

Directions

Place the water in a medium saucepan with the ginger, star anise, soy sauce and fish sauce. Halve the chicken lengthwise and add. Slowly bring to boiling point. Reduce the heat and poach for 10-12 minutes until the chicken is just cooked.
Meanwhile, cook the noodles according to the packet instructions.
Remove the chicken and thinly slice. Place the noodles in two bowls and top with the chicken and strained stock. Add the herbs and spring onion. Serve the chillies and lime wedges on the side.