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

Serves 6

Ingredients: 

  • 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

To serve:

  • 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

 Method: 

  1. Prep all soup vegetables.
  2. 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).
  3. 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.
  4. 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.
  5. Remove the cooked chicken breasts from the soup and shred the meat using two forks.
  6. Divide shredded meat between bowls of noodles.
  7. 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 

ABOUT THE AUTHOR

Peter Herzig

Centred Nutrition was founded by Peter Herzig (APD). Peter is a qualified Dietitian and Accredited Sports Dietitian who also has a degree in Exercise Science. Peter set up Centred Nutrition in Brisbane and the Sunshine Coast to focus on a client centred approach; as there is no one solution in nutrition that will work for everyone.

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