Vietnamese ginger chicken pho

Ingredients

• 1 skinless chicken breast fillet, about 125g
• 1 tsp olive oil
• 1 lime, halved, plus wedges to serve
• 600ml chicken stock
• 5cm piece root ginger, sliced into large discs
• ½ red chilli, sliced thinly (seeds removed if you like)
• 60g dried flat rice noodles
• 4 spring onions, sliced thinly
• ½ tbsp fish sauce
• ¼ x 31g pack fresh coriander sprigs

• Step by step

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  1. Slice the chicken breast in half horizontally. Heat the olive oil in a small frying pan and cook the chicken for 3-4 minutes each side until cooked through. Squeeze over a little lime juice and leave in the pan, off the heat, to rest.
  2. Meanwhile, put the chicken stock, ginger and chilli in a saucepan, bring to a simmer and cook for 5 minutes. Add the noodles and spring onions to the pan, turn off the heat and leave to sit for 3-4 minutes until the noodles have softened. Meanwhile, transfer the chicken to a board and slice thinly. Flavour the broth to taste with the fish sauce and the rest of the lime juice.
  3. Remove the ginger, then ladle the broth into a large bowl and serve with the sliced chicken on top, and the coriander. Serve with lime wedges.

  source:https://www.sainsburysmagazine.co.uk/recipes/mains/vietnamese-ginger-chicken-pho

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