Chicken Pho recipe
Pho spiced chicken strips
Gluten Free Rice Noodles
Bowl or pan (for noodles)
Saucepan (for broth)
Saucepan (for chicken)
Chopping board and knife
2 large bowls
Step 1 - Prepare
Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.
Fill and boil a kettle. Pour the boiling water into a pan and add the chicken in its bag making sure it is fully submerged in the water. Bring back to the boil and then reduce the heat to let it simmer. Set a timer for 6 minutes.
Re-fill and boil the kettle. Empty the broth into a pan and put over a medium heat with a lid on.
Rinse the chillis, beansprouts, spring onions and herbs. Put the beansprouts to one side and roughly chop everything else. Cut the limes into quarters.
Put everything to one side.
Step 2 - Cook
Once the kettle has boiled, pour over the rice noodles in a separate pan or bowl.
Remove the noodles from the pan and rinse under fresh water after 2 mins. They should be a little bit “al dente” as they will continue cooking in the bowl. Add them to your bowl(s).
When the timer goes off, remove the chicken from its bag and if preferred slice into smaller pieces.
Step 3 - Serve
Lay the chicken on top of the noodles.
The broth should be boiling by now. Once you’re happy that it is, pour it on top of the noodles and chicken.
Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat (be careful, they are HOT!) and the herbs for freshness. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you.