Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 2 cartons Campbell’s Real Stock Chicken
- 1 stick cinnamon
- 3centimeters ginger, peeled, sliced
- 3 whole dried star anise
- 1tablespoons fish sauce
- 440grams wok-ready rice noodles
- 1/2 Woolworths country-style hot roast chicken, skin and bones discarded, meat shredded
- 1/2 bunch basil, leaves picked
- 1/2 bunch coriander, sprigs picked
- 1 long red chilli, sliced
- 2tablespoons fried shallots
- 1 lime, halved
Description
On the table in 15 minutes, this quick, comforting Vietnamese-style chicken pho is a weeknight dinner winner. Cosy up with a warming bowl on a cold evening.
Method
Step 1 of 2
Place stock in a large saucepan with 2 cups water. Add cinnamon stick, ginger, star anise and fish sauce, and then bring to the boil over medium-high heat. Add noodles, reduce heat to medium-low, and simmer for 3 minutes or until noodles separate and are heated through. Remove and discard cinnamon stick and star anise.
Step 2 of 2
Ladle stock and noodles equally among 4 serving bowls. Top with chicken, basil, coriander, chilli and shallots. Serve drizzled with lime juice.
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