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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Sweet quinoa cooked in almond milk

Breakfast recipes

Sweet quinoa cooked in almond milk

30 minutes

Banana-and-honey wheatgerm smoothie

Smoothie recipes

Banana-and-honey wheatgerm smoothie

Gluten-free pancakes with fresh dates

Gluten-free treat

Gluten-free pancakes with fresh dates

10 minutes

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

Braai recipes

Yellowtail on the coals with sticky apricot vanilla and ginger glaze

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Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Kebabs

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

20 minutes

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

Sweet miso pork belly with charred leeks

Aliums

Sweet miso pork belly with charred leeks

40 minutes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Butternut and baby marrow chips with anchovy aioli

Butternut recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Poached egg with broccoli and burnt butter

Broccoli recipes

Poached egg with broccoli and burnt butter

15 minutes

Bacon recipes

Celeriac soup with bacon, crispy croutons and latkes

40 minutes

Vietnamese Chicken Pho (Pho ga)

Chicken breast

Vietnamese Chicken Pho (Pho ga)

15 minutes

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Vietnamese Chicken Pho (Pho ga)

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

30 ml Canola oil
4 chicken breasts, skinless and boneless
1 l good-quality chicken stock
250 g baby bok choy
250 g rice noodles
60 ml sesame seeds
Purple spring onions, thinly sliced for serving
Micro coriander, to garnish
Fresh basil leaves, to garnish
Fresh mint to garnish
Fresh ginger, 1 x 10 cm piece, sliced into matchsticks
60 ml sambal oelek, for serving

Method

1. Heat the oil in a pan over a medium heat. Slice each chicken breast into 3 pieces and cook on both sides. Add the stock, bok choy and noodles and cook for 10 minutes.

2. Heat a pan over a medium heat and add the sesame seeds. Toss the seeds in the pan just until they darken slightly.

3. To serve, divide the noodles, bok choy and chicken between 4 bowls. Ladle over the chicken stock. Scatter over the toasted sesame seeds, spring onions, micro coriander, basil, mint and ginger. Serve the sambal oelek on the side.