Chicken Pho

Vietnamese classic, with chicken instead of beef.

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Step 1

Heat oil in saucepan and add the shallots and ginger. Cook over a high heat until they start to char.

Step 2

Turn down the heat and add the garlic and lemongrass. Cook for another minute or so, stirring at regular intervals.

Step 3

Add all remaining spices, herbs and lime zest, along with plenty of salt and pepper and the chicken stock.

Step 4

Season the chicken breasts and add them to the stock

Step 5

Bring to the boil, then immediately turn down the heat to a very low simmer. Simmer gently for 10 minutes to poach the chicken, then take the pan off the heat and stand for a further 10 minutes.

Step 6

Remove the chicken from the broth and set them aside.

Step 7

Return the broth to the heat and.bring back to the boil. Turn the heat down and add the fish sauce, lime juice and sugar.

Step 8

Taste for seasoning and adjust to liking. Leave to simmer for a further 5 minutes then strain.

Step 9

Cook the noodles according to packet instructions, then plunge into cold water to stop them cooking further. Drain and toss in a little sesame oil.

Step 10

Slice the chicken breasts.

Step 11

Divide the chicken and noodles between the bowls, then add the carrot, pepper, spring onions, bean sprouts and handfuls of herbs.

Step 12

Taste the broth again and add more lime juice or fish sauce if necessary.

Step 13

Ladle the broth into the bowls and serve with choice of sauces, if using.