Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy ‘pho ga’ recipe makes an ideal low-fat supper for a crowd
Prep:20 mins
Serves 6
1 tbsp vegetable oil3 shallots, sliced3 garlic cloves, sliced1 lemongrass stalk, chopped2.5cm piece ginger, sliced3 star anise1 cinnamon stick1 tsp coriander seeds¼ tsp Chinese five spice¼ tsp black peppercorns1 tsp caster sugar1 tbsp fish sauce1.25 – 1.5 litres good quality fresh chicken stock3 large chicken breasts (about 500g)
STEP 1Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).STEP 2In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.STEP 3Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.STEP 4Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.STEP 5To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
