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Chicken pho bo (Vietnamese chicken soup)

By Abigail Donnelly
4
Easy
10 minutes
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.