Chicken Pho

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 cook the noodles in boiling salted water for four minutes.
• 2 strain and set aside.
• 3 sauté 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.