Vietnamese Inspired Phở Gà
with Shredded Chicken, Rice Noodles and Hoisin Sauce
The national dish of Vietnam is phở, arguably the most famous and most popular across the world. The traditional method involves charring the onion to release its natural sugars, before adding the aromatics, broth paste and water to poach the chicken. The pho broth is then strained and seasoned with lime juice and salt.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
1 bunch(es)
Coriander
1 unit(s)
Lime
15 grams
Ginger Puree
15 grams
Chicken Broth Paste
2 unit(s)
British Chicken Breasts
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 unit(s)
Pak Choi
220 grams
Rice Noodles
32 grams
Hoisin Sauce
(Contains Soya)
1 pinch
Chilli Flakes
Not included in your delivery
1 tbsp
Olive Oil
450 milliliter(s)
Water for the Broth
¼ tsp
Salt for the Broth
Nutritional information
Utensils
Instructions
Halve the onion (no need to peel).
Heat the olive oil (see pantry for amount) in a medium saucepan on medium-high heat.
Once hot, add the onion, cut-side down. Cook until charred, 5-6 mins. Adjust the heat if necessary.
Meanwhile, cut off the coriander stalks. Roughly chop the leaves. Zest and halve the lime.
Add the ginger puree, lime zest, coriander stalks, chicken broth paste and water for the broth (see pantry for amount) to the onion pan. Season with salt and pepper.
Stir to combine and bring to the boil.
Once the broth is boiling, lower the heat to medium, add the chicken breasts and cover with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, when the chicken is halfway through, boil a full kettle.
Crush the peanuts in the unopened sachet using a rolling pin.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Pour the boiled water into a medium saucepan on medium-high heat. Bring to a boil, then add the rice noodles and pak choi leaves. Cook until tender, 2 mins. Use a fork to tease the noodles apart.
Once cooked, drain in colander. Set aside for now.
Once the chicken is cooked, remove from the broth and transfer to your board.
Use two forks to shred the chicken as finely as you can.
Remove the broth from the heat and strain through a sieve into a large bowl and pop back ino the saucepan. Discard the strained aromatics.
Bring the broth back to a boil and stir through the shredded chicken until piping hot, 1-2 mins. Then, remove from the heat.
Squeeze in half the lime juice. Season with the salt for the broth (see pantry for amount).
Share the rice noodles and pak choi between your serving bowls.
Carefully pour over the broth and chicken. Drizzle over the hoisin sauce.
Sprinkle over the coriander leaves and peanuts. Finish with a pinch of chilli flakes (add less if you'd prefer things milder).
Cut the remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
