Healthy Chicken Pho

Ingredients

• 1 largeonion, peeled and halved
• 7.5 cm (3 inches)piece of fresh ginger, halved lengthways
• 5star anise
• 4cloves
• 3 (7.5 cm each)cinnamon sticks
• 2cardamom pods
• 1 tablespoonwhole coriander seeds
• 1.9 litres (8 cups)vegetable broth or mushroom stock
• 1 tablespoonbrown sugar
• 2 teaspoonssoy sauce
• 2 teaspoonsrice wine vinegar
• To tastesea salt
• 113 g (4 oz)chicken breast
• 170 g (6 oz)Healthy Noodles soybean-fibre noodles
• 1 tablespoonolive oil or another neutral-flavoured oil
• 227 g (8 oz)shiitake mushrooms, thinly sliced
• 2 headsbok choy, halved
• About 300 g (2 cups)vegetables for stir-frying, such as sliced carrots, broccoli florets or sugar snap peas
• To tastefresh herbs, for garnish

Instructions

1. 1

   Char onion and ginger

   Set the oven grill to high, with a rack about 20 cm (8 inches) from the heating element. Place the onion and ginger cut-side up on a baking tray and brush with a little oil. Grill for 7–10 minutes, until their tops are lightly charred, then set aside.

2. 2

   Cook the noodles

   While the broth simmers, cook the noodles separately until al dente, following the packet instructions. Drain them and briefly rinse under cold water to stop them cooking further. Toss with a drizzle of oil, such as sesame oil, if you like, to help prevent sticking.

3. 3

   Make the broth

   Heat the star anise, cloves, cinnamon, cardamom and coriander in a large stockpot over medium-high heat for about 3 minutes, until fragrant. Add the charred onion and ginger and the stock, then bring to a simmer. Reduce the heat to medium-low, cover and simmer for at least 30 minutes, or until the chicken is cooked to temperature. Strain out and discard the onion, ginger and spices. Stir in the brown sugar, soy sauce and rice wine vinegar, taste and season with salt as needed. Keep covered over medium-low heat until serving.

4. 4

   Cook chicken and vegetables

   Heat the oil in a frying pan over medium-high heat. Add the chicken and cook for about 5 minutes. Add the sliced mushrooms and cook for 5 more minutes, stirring occasionally, until cooked through and lightly golden. Remove from the heat. Five minutes before serving, stir the mushrooms, bok choy and other vegetables into the hot broth so they cook briefly.

5. 5

   Assemble bowls

   Divide a handful of noodles between individual serving bowls. Ladle the hot broth and vegetables over them, then top each bowl with plenty of fresh herbs and a generous squeeze of lime juice.

6. 6

   Serve straight away

   Serve immediately and invite everyone to stir the garnishes into the soup to flavour the broth. Add extra sauces if desired.

What is chicken pho?

Pho is a Vietnamese noodle soup, traditionally built around a deeply flavoured broth, noodles and fresh garnishes. This version takes a home-cooking shortcut with vegetable or mushroom stock and adds chicken, mushrooms and a mix of vegetables.

Toasted whole spices and charred onion and ginger bring aromatic depth to the stock. Soybean-fibre noodles make this version distinct from the rice noodles often used in pho.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 25g protein, 57g carbs, 8g fat.

The noodles and vegetables provide most of the carbohydrates, while the chicken contributes protein. Oil and chicken provide some fat; balance the bowl with extra non-starchy vegetables if you would like a more generous vegetable portion.

Build flavour with spices

Whole spices: briefly heating the star anise, cloves, cinnamon, cardamom and coriander releases their aroma before they go into the broth. Keep them moving and take the pan off the heat if they start to scorch.

Charred aromatics: grilling the cut sides of the onion and ginger gives the stock a roasted edge. Strain them out with the spices after simmering so the finished broth stays clear.

Keep the noodles separate

Separate cooking: prepare the noodles according to their packet rather than simmering them in the stock. This makes it easier to stop them at al dente and keeps them from soaking up too much broth.

Quick rinse: a brief rinse in cold water stops the noodles cooking further. A little oil can help keep them from clumping while you finish the soup.

Time the vegetables carefully

Chicken and mushrooms: cook these in the frying pan first, browning the mushrooms lightly as they soften. The method gives about 5 minutes for the chicken before the mushrooms go in for another 5 minutes.

Bok choy and other vegetables: add these to the hot broth about 5 minutes before serving. This short finish keeps them from becoming overly soft.

Check the broth and noodles

Broth: simmer it covered for at least 30 minutes, then strain and season with salt after adding the sugar, soy sauce and vinegar. Taste before serving, since the stock and soy sauce both contribute flavour.

Noodles: aim for al dente according to the packet directions. Keep them in the bowls until the hot broth is ready, then serve promptly.

Finish each bowl at the table

Fresh herbs and lime juice brighten the warm, spiced broth. Add the garnishes just before serving so their freshness comes through.

Serve with extra sauce if wanted, and let everyone stir the herbs into their own bowl. The recipe does not specify which herbs or sauces to use, so choose what you enjoy.

Recipe notes & tips

• Cut the onion and ginger lengthways as directed so their surfaces can char under the grill.
• Give the whole spices about 3 minutes over medium-high heat, watching closely so they become fragrant without burning.
• Cook the noodles separately and check them against their packet instructions.
• Strain the broth before adding the sugar, soy sauce and vinegar.
• Add bok choy and the other vegetables to the broth only about 5 minutes before serving.
• Have the garnishes ready before ladling the broth so the bowls can be served straight away.

Variations

• Use mushroom stock: swap it for vegetable broth for a deeper savoury base.
• Change the vegetables: use a mix such as carrots, broccoli florets and sugar snap peas.
• Try a different oil: use another neutral-flavoured oil in place of olive oil.
• Adjust the herbs: choose fresh herbs you enjoy as the bowl topping.
• Add extra sauce: offer sauces at the table so each person can season their bowl.

Common mistakes to avoid

• Scorching the spices: heat them only until fragrant, about 3 minutes, and keep an eye on the pot.
• Skipping the noodle rinse: briefly rinse with cold water after draining to stop further cooking.
• Leaving the aromatics in: strain out the onion, ginger and whole spices before seasoning the broth.
• Overcooking the vegetables: add the bok choy and other vegetables only about 5 minutes before serving.
• Letting cooked noodles clump: toss them with a small drizzle of oil while you finish the soup.

How to store

Store the broth, noodles and cooked chicken and vegetables separately in covered containers in the fridge, and use within 3 days. Reheat the broth and toppings until hot, then add the noodles to bowls; the vegetables may soften on reheating.

Frequently asked questions