Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 3 spring onions
- 200grams chicken bones (from chicken)
- 3centimeters piece ginger, sliced
- 1 large chicken stock cube
- 1tablespoons fish sauce
- 1tablespoons brown sugar
- 1tablespoons soy sauce
- 375grams rice stick noodles
- 2 zucchini, cut into matchsticks
- 1 long red chilli, thinly sliced
- 1/4 bunch mint, leaves picked
- 1/4 bunch coriander, leaves picked
- 2 cups shredded skinless Woolworths country style hot roast chicken
- 1 lime, cut into wedges
Description
Transform leftover roast chicken into a delicious, comforting Vietnamese noodle soup with this simple phở recipe.
Method
Step 1 of 3
Thinly slice white part of the onion and reserve. Cut green ends into 3cm lengths. Place chicken bones, ginger, green part of onion and crumbled stock into a large saucepan. Add 2.5L water and bring to the boil over high heat. Reduce heat and simmer for 15-20 minutes or until reduced slightly. Cool slightly.
Step 2 of 3
Strain stock into a large clean saucepan. Bring to a simmer over medium heat. Stir in fish sauce, sugar and soy sauce. Add noodles and cook for 4-5 minutes or until noodles soften. Add zucchini and simmer for a further minute or until zucchini is just tender.
Step 3 of 3
Ladle soup into bowls. Top with reserved onion, chilli, mint, coriander and chicken. Serve with lime.
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