Chicken Pho Bo (Vietnamese soup)
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 4 chicken breasts, skinless and boneless
- 1 L fresh free range chicken stock
- 4 baby bok choy
- 250 g Asian medium wholewheat noodles
- 1 T sesame seeds
- Purple spring onions, thinly sliced for serving
- micro coriander, to garnish
- fresh basil leaves, to garnish
- fresh mint to garnish
- fresh ginger, 10 cm piece, sliced into matchsticks
- red chilli 1, chopped finely
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Cooking Instructions
- Heat oil in a pan over a medium heat. Slice each chicken breast into 3 pieces and cook on both sides. Add the stock, bok choy and noodles and cook for 10 minutes.
- Heat a pan over a medium heat and add the sesame seeds. Toss the seeds in the pan just until they darken slightly.
- To serve, divide the noodles, bok choy and chicken between 4 bowls. Ladle over the chicken stock. Scatter over the toasted sesame seeds, spring onions, micro coriander, basil, mint, ginger and chilli.
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