Traditionally served as a breakfast soup, pho is one of the national dishes of Vietnam. This chicken pho uses a whole chicken and plenty of aromatics to give the broth a really rich depth of flavour.

This Chicken Pho was the perfect cure to a bad case of the rainy days.

Ingredients

• 1 packet rice vermicelli boiles & cooked
• 3 cups chicken broth (use stock cubes if ready stock unavailable)
• 1 piece fresh peeled ginger
• 1 red chilly freshly chopped
• 1 lemon
• 2-3 basil leaves
• 1 handful of bean sprout
• 1 cup shredded chicken
• 2 tbsp butter
• 1 tbsp fish sauce
• Sriracha sauce
• Salt
• 1 tbsp sugar

Preparation

1. Grill chicken breast in a pan for 7-8 min in butter till it is cooked.
2. Now Shred grilled chicken into thin strips.
3. In a deep bottom pan, bring to boil the chicken stock, ginger, salt, sugar and fish sauce.
4. Add the chicken pieces and cooked vermicelli.
5. Transfer this to a bowl.
6. Garnish it with red chillies, sprouts , fresh basil and Sriracha sauce.