Pho Ga Vietnamese Chicken Soup
While a little time consuming, this dish tastes amazing coming into cooler weather. If using this on a training day, add extra rice noodles to beef up the carb content. The protein in this dish is more than sufficient for recovery.
Nutrition information per serve:
- Energy 1520kJ
- Protein 29.6g
- Fat 8.7g
- Saturated Fat 1.7g
- Total Carbohydrates 36.8g
- Sugar 5.8g
- Fibre 7.5g
- Sodium 590mg
- ½ Tbsp oil
- 4 shallots, sliced
- 3 garlic cloves, sliced or 3 heaped tsp minced garlic
- 1 lemongrass stalk, chopped or
1 Tbsp minced lemongrass
- 5cm ginger, sliced finely or
2 Tbsp minced ginger
- Spice mix (3 whole star anise,
1 cinnamon stick, 1 tsp coriander seeds, ¼ tsp Chinese five-spice,
¼ tsp black peppercorns)
- 1 tsp sugar
- 1 Tbsp fish sauce
- Chicken stock (made from one salt reduced cube) 1.25 litres (5 cups)
- 500g skinless chicken breast
- 200g rice noodles
- 2 carrots, grated
- 2 spring onions or shallots, sliced
- 2 cups mung bean sprouts
- 1 bunch fresh coriander, chopped
- 1 bunch mint leaves, chopped
- 1 red chilli, thinly sliced (optional)
- 1 kaffir lime leaf, central stalk
removed, finely sliced (optional)
- 1 lime, cut into quarters
- Prep all soup vegetables.
- Heat oil in a small fry pan over medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).
- In a large-sized pot combine caramelised shallots and garlic, lemongrass, ginger, spice mix, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 minutes to allow all the flavours to infuse and the chicken
breasts to cook.
- Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together.
Drain and divide between serving bowls.
- Remove the cooked chicken breasts from the soup and shred the meat using two forks.
- Divide shredded meat between bowls of noodles.
- To serve, ladle soup into bowls of noodles and chicken. Top with carrots, spring onions, bean sprouts, herbs and the kaffir lime leaf. Serve with a lime quarter to squeeze, and extra chilli to taste.
Adapted from Nadia Lim – nadialim.com/recipe