Vietnamese chicken noodle soup (pho) recipe | Good Food

Ingredients

• 1 tbsp vegetable oil
• 3 shallots sliced
• 3 garlic cloves sliced
• 1 lemongrass stalk chopped
• 2.5cm piece ginger sliced
• 3 star anise
• 1 cinnamon stick
• 1 tsp coriander seeds
• ¼ tsp Chinese five spice
• ¼ tsp black peppercorns
• 1 tsp caster sugar
• 1 tbsp fish sauce
• 1.25 - 1.5 litres good quality fresh chicken stock
• 3 large chicken breasts (about 500g)
• 450g rice noodles
• 4 spring onions finely sliced on an angle
• 1 carrot shredded or peeled into ribbon with a vegetable peeler
• 2 large handfuls (150g) mung bean sprouts
• large bunch coriander chopped
• small bunch mint leaves chopped
• 1 red chilli thinly sliced (optional)
• 2 tbsp crispy fried shallots (optional)
• 1 kaffir lime leaf tough central stalk removed, very finely sliced, (optional)
• 1 lime cut into wedges