Hot and Sour Chicken Pho recipe
Hot and Sour Chicken Pho recipe. This flavorful and authentic pho is perfect for a satisfying and slimming meal. It’s made with a tangy soy and ginger sauce, tender chicken, crisp vegetables, and a hint of spice. The rice noodles are cooked to perfection in the flavorful broth, and the whole dish is topped with fresh coriander for a refreshing garnish.
About Time:
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 Serves
- Slimming world: Free
ngredients:
- 350g pot Slimming World Soy & Ginger Sauce
- 600ml hot chicken stock
- 2 dried rice noodle nests (we used the wide kind)
- 1 red chilli, deseeded and thinly sliced (don’t deseed the chilli if you prefer a hotter pho), plus extra to serve
- 1 lime, rind peeled into thick slivers
- 2 cooked skinless and boneless chicken breasts, torn into small pieces
- 5 spring onions, shredded
- 1 large pak choi, cut into 2cm-thick slices
- 80g mushrooms, very thinly sliced
- Small pack fresh coriander, reserving a few leaves or sprigs to serve
Instructions:
- Cook the sauce according to the pack instructions.
- Pour the sauce into a large non-stick saucepan. Add the stock and noodles and bring to the
boil. - Reduce the heat to low, cover, and simmer for 5 minutes, or until the noodles are cooked.
- Add the chilli, lime rind, chicken, spring onions, pak choi, mushrooms, and coriander. Cook for 5
minutes, or until piping hot. - Discard the lime rind.
- Ladle the pho into deep bowls.
- Garnish with the reserved coriander sprigs and extra chilli, to taste.
Serving suggestions:
- Serve with a side of fresh rice noodles or rice.
- Enjoy with a squeeze of lime juice.
- Top with chopped peanuts or sesame seeds for extra crunch and flavor.
Additional tips:
- For a spicier pho, add more deseeded chilli slices.
- If you don’t have rice noodles, you can use vermicelli noodles instead.
- This pho can be made ahead of time and reheated in the microwave.
- I hope you enjoy this flavorful and slimming hot and sour chicken pho!