Shredded Chicken Vietnamese Inspired Phở Gà
with Carrot Ribbons, 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Pak Choi
100 grams
Purple Carrot
220 grams
Rice Noodles
30 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 and set aside. Roughly chop the coriander 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. 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.
Simmer until the chicken is cooked through, 15-20 mins. Stir halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the chicken is halfway through cooking, 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.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pour the boiled water into a medium saucepan on medium-high heat. Bring to a boil, then add the rice noodles and pak choi. 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. Pop the broth back into 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. Remove from the heat.
Squeeze in half the lime juice and season with the salt for the broth (see pantry for amount).
Taste and season with more salt, pepper and lime juice if needed.
Share the rice noodles, pak choi and shredded chicken between your serving bowls.
Carefully pour over the broth. Drizzle over the hoisin sauce.
Top with the carrot ribbons. Add a squeeze of lime juice over the ribbons.
Sprinkle over the coriander leaves and peanuts. Finish with a pinch of chilli flakes (add less if you'd prefer things milder).
Cut any remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
