Vietnamese Pho with Chicken

Ingredients

• 120g chicken breast
• 100g rice noodles
• 500ml chicken broth
• 1 star anise
• 2 cloves
• Fresh basil, bean sprouts, lime
• 2 tbsp fish sauce

Preparation

1. 1

   In a saucepan, pour 500ml chicken broth and add 1 star anise and 2 cloves. Bring to a gentle simmer over medium heat.

2. 2

   Add 2 tbsp (30ml) fish sauce to the broth and let it infuse for 12–15 minutes on low heat to develop a fragrant base.

3. 3

   Meanwhile, cook 100g rice noodles according to package instructions, then drain and rinse briefly under warm water to prevent sticking.

4. 4

   Slice the 120g chicken breast thinly. Poach it directly in the simmering broth for 6–8 minutes until fully cooked and tender.

5. 5

   Remove the spices (star anise and cloves) from the broth if desired for a cleaner soup texture.

6. 6

   Assemble the bowl: place cooked rice noodles in a serving bowl, top with sliced chicken, then ladle hot broth over everything.

7. 7

   Finish with fresh basil leaves, bean sprouts, and lime wedges. Serve immediately while hot.