Chicken Pho

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the noodles in boiling salted water for four minutes.
  • Strain and set aside.
  • Sauté the ginger on a low heat for 15 minutes.
  • Cool and slice.
  • Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes.
  • Strain and reserve.
  • Add the chicken pieces to the strained stock and simmer for 10 minutes.
  • Reheat the noodles by pouring over boiling water.
  • Drain and divide the noodles between the soup bowls.
  • Pour over the soup.
  • Garnish each bowl with some of the sliced chili, bean sprouts, nuts, coriander and a wedge of lime.
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