Chicken pho bo (Vietnamese chicken soup)

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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

Cooking Instructions

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.

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

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.