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The easiest chicken pho

This fragrant broth is packed with ginger, cinnamon and star anise. The zucchini noodles and broccolini boost the veg and give a healthy twist on this classic soup.

305 calories per serve

Allergens: Recipe may contain tree nuts, fish, shellfish, soy and sesame.

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15 Ingredients


  • 1 white onion, thinly sliced

  • 3cm-piece fresh ginger, peeled, thinly sliced

  • 3 whole star anise

  • 1 cinnamon stick

  • 500ml (2 cups) Massel Salt Reduced Stock Chicken Style

  • 1 tsp fish sauce

  • 400g chicken breast fillets

  • 150g pad Thai noodles

  • 1 bunch broccolini, cut into 3cm pieces

  • 1 bunch buk choy, halved

  • 2 zucchini, cut into noodles using a julienne peeler or a spiraliser

  • 160g (2 cups) bean sprouts

  • Thinly sliced long fresh red chilli, to serve

  • Lime wedges, to serve

  • Fresh Vietnamese mint leaves, to serve (substitute Thai basil or coriander)

4 Method Steps


  • Step 1

    Place onion

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    (1 white onion, thinly sliced), ginger (3cm-piece fresh ginger, peeled, thinly sliced), star anise (3 whole star anise), cinnamon (1 cinnamon stick), stock (500ml (2 cups) Massel Salt Reduced Stock Chicken Style), fish sauce (1 tsp fish sauce) and 750ml (3 cups) water in a large saucepan over medium heat. Bring to boil. Reduce heat to low. Add the chicken (400g chicken breast fillets) and cover with a lid tilted slightly. Simmer for 20 minutes or until chicken is cooked through. Use tongs to transfer chicken to a chopping board. Set aside to cool slightly. Continue to cook the stock mixture, covered, for a further 20 minutes.


  • Step 2

    Meanwhile, use 2 forks to coarsely shred the chicken. Place the noodles (150g pad Thai noodles) in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain.

  • Step 3

    Strain the stock mixture into a large jug, discarding solids, then return to the pan over medium heat. Add broccolini (1 bunch broccolini, cut into 3cm pieces) and chicken. Simmer for 2 minutes. Add buk choy (1 bunch buk choy, halved) and zucchini (2 zucchini, cut into noodles using a julienne peeler or a spiraliser). Simmer for 1-2 minutes or until the vegetables are bright green and tender crisp.

  • Step 4

    Divide the noodles among serving bowls. Top with the pho, sprouts (160g (2 cups) bean sprouts), chilli (Thinly sliced long fresh red chilli, to serve), lime (Lime wedges, to serve) and mint (Fresh Vietnamese mint leaves, to serve (substitute Thai basil or coriander)).
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Image by Chrissy Freer And Guy Bailey

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