Vietnamese ginger chicken pho
- 1 skinless chicken breast fillet, about 125g
- 1 tsp olive oil
- 1 lime, halved, plus wedges to serve
- 600ml chicken stock
- 5cm piece root ginger, sliced into large discs
- ½ red chilli, sliced thinly (seeds removed if you like)
- 60g dried flat rice noodles
- 4 spring onions, sliced thinly
- ½ tbsp fish sauce
- ¼ x 31g pack fresh coriander sprigs
Step by step
- Slice the chicken breast in half horizontally. Heat the olive oil in a small frying pan and cook the chicken for 3-4 minutes each side until cooked through. Squeeze over a little lime juice and leave in the pan, off the heat, to rest.
- Meanwhile, put the chicken stock, ginger and chilli in a saucepan, bring to a simmer and cook for 5 minutes. Add the noodles and spring onions to the pan, turn off the heat and leave to sit for 3-4 minutes until the noodles have softened. Meanwhile, transfer the chicken to a board and slice thinly. Flavour the broth to taste with the fish sauce and the rest of the lime juice.
- Remove the ginger, then ladle the broth into a large bowl and serve with the sliced chicken on top, and the coriander. Serve with lime wedges.