Chicken Pho-Inspired Noodle Soup
with pak choi, beansprouts, lime & fresh herbs
Bean sprouts are young, tender sprouts from beans, typically mung beans. They’re crunchy and mild in flavour, as well as rich in vitamins and minerals!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Rice noodles
10 milliliters
Fish sauce
(Contains Fish)
25 g
Hoisin sauce
(Contains Soy, Wheat, Sesame)
½ sachet(s)
Vietnamese-style sauce
(Contains Soy, Wheat)
1 piece
Chicken breast
10 g
Garlic-ginger-chili mix
½ piece
Pak choi
½ piece
Carrot
50 g
Beansprouts
5 g
Mint, coriander & Thai basil
½ piece
Lime
Not included in your delivery
300 milliliters
Low sodium chicken stock
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
1 tablespoon
Sugar
1 teaspoon
[Reduced salt] soy sauce
1 tablespoon
Water for the sauce
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a pot or saucepan. Cook the rice noodles for 6 - 7 minutes until al dente, then drain and rinse under cold water. Set aside until further use.
Prepare the stock. Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate. Heat a drizzle of sunflower oil in a soup pot and fry the garlic-ginger-chili mix* for 1 minute. Add the pak choi stems and fry for 1 more minute.
*Take care, this ingredient is spicy! Use as preferred.
Add the stock, soy sauce, hoisin sauce, fish sauce* and half each of the sugar and Vietnamese-style sauce. Bring to a rapid boil, then lower the heat and allow to simmer until further use.
*Take care, this ingredient is salty! Use as preferred.
Melt a knob of butter in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side. Reduce the heat and cover with the lid, then fry for 4 - 5 minutes or until done. In the meantime, grate the carrot. Finely chop the fresh herbs. Cut the lime into six wedges. Season the chicken with salt and pepper, then remove from the pan and set aside.
Deglaze the pan with the water (see pantry for amount). Stir in the rest of the sugar and Vietnamese-style sauce. Add some sambal as preferred and cook for 1 - 2 minutes. To the soup, add the beansprouts and the pak choi leaves and cook for 1 minute.
Slice the chicken. Serve the noodles in bowls and squeeze over one lime wedge per person, then pour over the soup. Top with the carrot and the chicken, then drizzle over the sauce. Garnish with the fresh herbs and serve with the rest of the lime wedges.