Lemongrass and ginger chicken pho.
Cook time: NA | Prep time: 10 mins * | Serves: 2
The lemongrass and ginger broth can be made ahead of time, and I often keep some in the freezer—making this the perfect 10-minute weeknight dinner.
Ingredients.
80-100g dried Vermicelli rice noodles
1 bunch bok choy, sliced lengthways into 1/4
1 cup poached chicken, shredded (from lemongrass and ginger broth)
2 - 2 1/2 cups lemongrass and ginger broth
Serve with:
2 teaspoons tamari sauce
2 teaspoons chilli oil, optional
1 tablespoon fried shallots
Method.
1. Heat a large heat proof bowl with boiling water for 2 minutes before starting, then drain. In the large heat proof bowl add rice noodles (See note 1) and piping hot broth, carefully on top so the rice noodles are submerged.
2. Add the sliced bok choy into the broth with noodles and cover with two tea towels to keep warm. Sit for 8-10 minutes. (See note 2)
3. In two serving bowls evenly add noodles, bok choy, chicken from the broth and broth over the top.
4. Evenly drizzle over tamari (or soy sauce), chilli oil and fried shallots to serve.
Cooking Notes:
If doubling this recipe, soften the rice noodles separately by soaking them in boiling water, then drain and add them to the broth when serving. This prevents the broth from cooling down too much.
Rice noodles and bok choy can soften with boiling water in a large bowl before draining and adding to serving bowls with piping hot broth poured over the top. This is encouraged if serving more than one or two people.
Enjoy, Amanda x
