Chicken Pho

Serves 4

What You Will Need

• 150g Tibaldi Shredded Chicken Breast
• 1 litre salt-reduced chicken stock
• 4cm piece fresh ginger, peeled, halved
• 2 star anise
• 3 teaspoons light soy sauce
• 1 tablespoon fish sauce
• 1/2 x 250g Thai-style rice noodle
• 2 tablespoons lime juice
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 2 green onions, thinly sliced
• Red birdseye chilli & lime wedges to serve

Directions

1. Combine stock, 2 1/2 cups cold water, ginger, star anise, soy sauce and fish sauce in a large saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes.
2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Separate noodles with a fork. Drain well.
3. Using a slotted spoon, remove star anise and ginger from stock mixture.
4. Stir in lime juice. Divide noodles between serving bowls. Top with chicken. Pour over stock.
5. Sprinkle with mint, coriander, onion and chilli. Serve with lime wedges.