Substitute a classic stock with bone broth in this refreshing pho for the ultimate one-bowl meal. This is the ideal way to use up leftover roast chicken.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 800mL chicken bone broth
- 1 pack rice noodles or noodles of choice
- Handful cooked chicken, shredded
- Handful bean sprouts
- 2 spring onions, sliced
- Handful coriander leaves, roughly torn
- Handful Thai basil, roughly torn
- 1 red chilli, sliced
- Small handful crispy shallots
Method
- Add chicken broth to medium saucepan and bring to simmer.
- Place noodles in bowl and cover with boiling water to heat through, then drain once softened.
- Divide broth between two large noodle bowls, add noodles, chicken, bean sprouts, spring onion, coriander, Thai basil and chilli, and top with crispy shallots.
- Serve immediately.
- Tip: If vegetarian, substitute chicken broth for vegetable stock and leave out chicken breast.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
