Cheat’s Chicken Pho
Try our super-easy chicken Pho recipe, full of delicious Asian flavours, fresh herbs and plenty of vegetables, it’s the perfect midweek supper.
Method
Based on 4 servings, adjust as needed.
Step 1
Warm the sunflower oil in a large saucepan set over a medium heat. Add the sliced red onion and ginger and cook for 5-10 minutes, until softened. Add the Chinese 5 spice and chopped coriander stalks and cook for another minute, until fragrant.
Step 2
Next, pour in the chicken stock and bring to a simmer. Add the sliced chicken breast, baby corn, mange tout and mushrooms. Simmer gently for 5-7 minutes, until the chicken is cooked and the vegetables are tender.
Step 3
Meanwhile, cook the rice noodles according to pack instructions.
Step 4
Drain the noodles and divide between the bowls. To the pho, add the brown sugar, fish sauce and lime juice. Taste to check the seasoning and adjust as necessary - sugar for sweetness, fish sauce for saltiness and lime juice for acidity. Spoon the pho over the noodles and scatter over the chopped coriander leaves.
- Ingredients
- Based on 4 servings
-
1 tbsp Sunflower Oil 1x JS Sunflower Oil 1L -
4 tsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
3 tbsp Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
200g Babycorn & Mange Tout, babycorn cut into 3cm pieces 1x Sainsbury's Baby Corn & Mange Tout 200g -
225g Rice Noodles 1x Mama Instant Rice Noodles 225g -
640g Chicken Breast, cut into ½ cm slices 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 640g -
30g Coriander, stalks and leaves separated and chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
200g Baby Button Mushrooms 1x Sainsbury's Baby Button Mushrooms 200g -
2 Red Onion, finely sliced 2x Sainsbury's Red Onions Loose -
1 tbsp Chinese 5 Spice 1x Sainsbury's Chinese 5 Spice -
1.4l Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
2 Lime, juiced 2x Sainsbury's Limes -
6cm Ginger, finely sliced or cut into matchsticks 1x Sainsbury's Ginger 100g