ONE CHOOK 10 ways
2 EXPRESS CHICKEN PHO
PREP + COOK TIME 30 mins SERVES 4
• 1.5 litres chicken stock
• 2 teaspoons grated fresh ginger
• 1 clove garlic, crushed
• ¼ cup fish sauce
• 1 tablespoon finely chopped fresh lemongrass
• 1 teaspoon sambal oelek
• 4 spring onions, thinly sliced
• 100g dried rice noodles
• 3 cups shredded rotisserie chicken
• 1 cup bean sprouts
• ½ cup firmly packed fresh mint leaves
• 2 tablespoons finely chopped fresh coriander
1 Combine stock, ginger, garlic, fish sauce and lemongrass in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for 8 minutes. Remove from heat; stir in sambal and onion.
2 Meanwhile, place noodles in a medium heatproof bowl; cover with boiling water. Stand until just tender; drain well.
3 Divide noodles into serving bowls; top with chicken. Ladle soup over chicken; top with sprouts, mint and coriander to serve.
PER SERVE Energy 332kcal, 1393kj • Protein 34g • Total Fat 10.7g • Saturated Fat 3g • Carbohydrate 23g • Fibre 3g • Sodium 3699mg • Sugar 2.5g
TIP
If the noodles become cold, reheat them by pouring boiling water over them while still in the colander.
Cook’s NOTE
Sambal oelek (also known as sambal ulek)
