Name: Pho recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 3 skinless chicken thigh fillets; Finely grated zest and juice of 1 lime; 1 tsp coriander seeds crushed; 2 tsp reduced-salt soy sauce; 2 tsp sunflower oil; 1 small onion peeled and diced; 2 garlic cloves peeled and crushed; 2cm ginger grated or finely chopped; 1 small red chilli deseeded and finely chopped; 1/2 tsp Chinese five spice (or a pinch each of cinnamon fennel seeds star anise Sichuan peppercorn and clove or as many of them as you have); 75g (3oz) beansprouts; 100g (4oz) shiitake mushrooms sliced; 1 small red pepper deseeded and sliced; 250g (7oz) rice noodles (ideally flat ones); 1 carrot shaved into ribbons with a vegetable peeler; 2 spring onions thinly sliced diagonally; To garnish (optional); Sprigs of coriander; Sprigs of Thai basil or mint; 1 lime cut into wedges; Slices of fresh red chilli

Meal type: Main meal

Serves: 2

Total time: 45 minutes

Preparation: 20 minutes

Cook: 25 minutes

1. Place the chicken thighs in a large pan and add 800ml (just under 1 ½ pt) water, lime zest and juice, and coriander seeds. Bring to the boil and simmer for 15 minutes. Strain through a sieve into a clean pan (for the liquid). Add the soy sauce.

2. Shred the chicken thighs using two forks to pull the flesh apart. Discard the coriander seeds.

3. Heat the oil in a non-stick pan and fry the onions on medium heat until beginning to soften, for 2 minutes, and then add the garlic, ginger, chilli, five spice, beansprouts, mushrooms and red pepper and cook for a further 2 to 3 minutes, until all vegetables are just softened.

4. Add the drained chicken broth to the pan. Stir in the noodles and simmer for 5 minutes until noodles are cooked.

5. To serve, divide the noodles and vegetables between two bowls and ladle the broth over the top. Arrange the carrot ribbons to one side, scatter with spring onions and garnish with the herbs, if using, and a lime wedge.

Energy 2790kJ 659kcal 33%

Carbs 121.2g -

Fibre 7g 23%

Fat 5.9g Low 8%

Saturates 1.2g Low 6%

Sugar 8.4g Low 9%

Salt 0.77g Low 13%

% = an adult's reference intake

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Ingredients

3 skinless chicken thigh fillets

Finely grated zest and juice of 1 lime

1 tsp coriander seeds, crushed

2 tsp reduced-salt soy sauce

2 tsp sunflower oil

1 small onion, peeled and diced

2 garlic cloves, peeled and crushed

2cm ginger, grated or finely chopped

1 small red chilli, deseeded and finely chopped

1/2 tsp Chinese five spice (or a pinch each of cinnamon, fennel seeds, star anise, Sichuan peppercorn and clove, or as many of them as you have)

75g (3oz) beansprouts

100g (4oz) shiitake mushrooms, sliced

1 small red pepper, deseeded and sliced

250g (7oz) rice noodles (ideally flat ones)

1 carrot, shaved into ribbons with a vegetable peeler

2 spring onions, thinly sliced diagonally

To garnish (optional)

Sprigs of coriander

Sprigs of Thai basil or mint

1 lime, cut into wedges

Slices of fresh red chilli

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Pho recipe

Nutritional Information

Tried this at home?

Ingredients

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