Vietnamese Chicken Pho – Aroma Pagoda

Name: Vietnamese Chicken Pho – Aroma Pagoda
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp Oil; 3 Shallots, sliced; 3 Garlic cloves, sliced; 1 Lemongrass stalk, chopped; 1 Inch ginger, sliced; Spice Mix (3 whole star anise, 1 cinnamon stick, 1 teaspoon coriander seeds, ¼ teaspoon Chinese five-spice, ¼ teaspoon black peppercorns); 1 Tsp Sugar; 1 Tbsp Fish sauce; 5-6 Cups chicken stock; 500g Free range boneless skinless chicken breasts; 250-300g Dried thin rice stick noodles; 1 Carrot, shredded; 4 Spring onions, sliced; 2 large handfuls of mung bean sprouts; Large handful fresh coriander, chopped; Handful of mint leaves, chopped; 1 Red chilli, thinly sliced; 2 Tbsp crispy fried shallots; 1 Kaffir lime leaf, very finely sliced; 1 Lime, cut into wedges; Fish sauce and chilli sauce to taste

Stack on the layers of flavour with this Vietnamese chicken pho recipe, served with Aroma Pagoda

Ingredients

1 Tbsp Oil

3 Shallots, sliced

3 Garlic cloves, sliced

1 Lemongrass stalk, chopped

1 Inch ginger, sliced

Spice Mix (3 whole star anise, 1 cinnamon stick, 1 teaspoon coriander seeds, ¼ teaspoon Chinese five-spice, ¼ teaspoon black peppercorns)

1 Tsp Sugar

1 Tbsp Fish sauce

5-6 Cups chicken stock

500g Free range boneless skinless chicken breasts

250-300g Dried thin rice stick noodles

To Serve

1 Carrot, shredded

4 Spring onions, sliced

2 large handfuls of mung bean sprouts

Large handful fresh coriander, chopped

Handful of mint leaves, chopped

1 Red chilli, thinly sliced

2 Tbsp crispy fried shallots

1 Kaffir lime leaf, very finely sliced

1 Lime, cut into wedges

Fish sauce and chilli sauce to taste

Directions

Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until
caramelised and golden brown.

In a large pot combine shallots and garlic, lemongrass, ginger, spice mix, sugar,
fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a gentle
simmer. Simmer gently for about 15 mins to allow all the flavours to infuse and the
chicken breasts to just cook.

Meanwhile, prep the vegetables and cook the noodles according to packet
instructions until just cooked through (do not over-cook). Rinse under cold water to
prevent them sticking together. Drain and divide between serving bowls.

Remove the cooked chicken breasts from the soup and shred the meat using two
forks. Divide shredded meat between bowls of noodles.

Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to
taste with more fish sauce if needed.

Ladle the soup into bowls of noodles and chicken, and top with carrot, spring onion,
bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to
squeeze over, and more fish sauce and chilli to add to taste.