Chicken Pho

Name: Chicken Pho
Ingredients: 2 ounces rice noodles; 1 piece gingerroot; 1 garlic clove, crushed; 4 spring onions, chopped; 3 tablespoons fish sauce; 1 stalk lemongrass, chopped; 3 pints low-fat chicken broth; 4 ounces raw chicken, sliced in strips; 1 red chili pepper, finely sliced; 2 ounces bean sprouts, blanched in boiling water; 1 ounce ginkgo nuts, crushed; 2 tablespoons fresh coriander, chopped; 1 lime

13 ingredients

11 steps

Ingredients

2 ounces rice noodles
1 piece gingerroot
1 garlic clove, crushed
4 spring onions, chopped
3 tablespoons fish sauce
1 stalk lemongrass, chopped
3 pints low-fat chicken broth
4 ounces raw chicken, sliced in strips
1 red chili pepper, finely sliced
2 ounces bean sprouts, blanched in boiling water
1 ounce ginkgo nuts, crushed
2 tablespoons fresh coriander, chopped
1 lime

Directions

1

Cook the noodles in boiling salted water for four minutes.
2

Strain and set aside.
3

Saute the ginger on a low heat for 15 minutes.
4

Cool and slice.
5

Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes.
6

Strain and reserve.
7

Add the chicken pieces to the strained stock and simmer for 10 minutes.
8

Reheat the noodles by pouring over boiling water.
9

Drain and divide the noodles between the soup bowls.
10

Pour over the soup.
11

Garnish each bowl with some of the sliced chili, bean sprouts, nuts, coriander and a wedge of lime.