Vietnamese ginger chicken pho
Serves: 1
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Vietnamese ginger chicken pho
Serves: 1
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
419Kcal
Fat
5gr
Saturates
2gr
Carbs
54gr
Sugars
3gr
Fibre
2gr
Protein
38gr
Salt
3.7gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 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.
