Vietnamese Chicken Pho – Aroma Pagoda

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

1

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

2

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.

3

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.

4

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

5

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.

6

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.

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

1

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

2

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.

3

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.

4

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

5

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.

6

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.

Vietnamese Chicken Pho – Aroma Pagoda

Suggested wine pairing

Aroma Pagoda