Pho with Shredded Chicken
A meal for two doesn’t get much simpler than this.
Take a couple of small chicken breasts and put into a saucepan with four cups of cold water. Throw in a thumb-sized chunk of ginger (sliced), a couple of spring onions, a pinch of salt and a teaspoon of whole black peppercorns. Bring to the boil, reduce heat and simmer for ten minutes.
Remove chicken from stock, shred and set aside.
Throw a couple of bok choy (or similar asian green of choice) into the stock to soften.
Have some rice noodles at the ready (follow packet directions to soften) in your soup bowl, then layer with sliced chicken, cooked greens, crunchy bean sprouts, coriander/mint leaves (or herbage of choice), a couple of slices of lemon and some chilli (if you are so inclined).
Ladle over broth (leaving the ginger/spring onions/peppercorns behind) and consume. Ahhh…temple food.
Written by mellie on
March 1st, 2007 | Tags: chicken, recipes, soups | Category: Uncategorized
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