phopho pho

Chicken Pho

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 20MINS

20gm fresh ginger, peeled, sliced
2 garlic cloves, crushed
2 star anise
2 tblsp soy sauce
1 tblsp fish sauce
2 chicken breast fillets
2 x 500 ml Campbells Premium Free Range Chicken Stock
150g rice stick noodles
100g bean sprouts
1/2 cup mint leaves
1/2 cup coriander leaves
2 spring onions, thinly sliced
sliced red chilli and eschallot, to serve

STEP 1 Combine ginger, garlic, star anise, soy and fish sauce with 2 cups water in a large saucepan. Bring to the boil over high heat. Reduce heat to low. Add chicken and simmer for 10 minutes until just cooked. Remove ginger and star anise and discard. Transfer chicken to a plate, then slice when cooled. Add stock to pan and return to simmer.

STEP 2 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain.

STEP 3 Divide noodles between serving bowls. Top with chicken. Ladle stock mixture into bowls. Top with bean sprouts, herbs, shallot, onion, chilli and eschallot.