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Vietnamese chicken pho

Kim Coverdale
  • 35 minutes
  • Serves 4

INGREDIENTS

2 cups

Chicken breast, cooked

1 l

massel salt reduced chicken style liquid stock

1

Birdseye chilli, Red

1/2 cup

Coriander, fresh leaves

1

4cm piece Ginger, fresh

2

Green onions

1

Lime, wedges

1/2 cup

Mint, fresh leaves

1 tbsp

Fish sauce

2 tbsp

Lime juice

3 tsp

Soy sauce, light

2

Star anise

1/2

X 250g packet changs thai-style rice noodles (pad thai)