About this recipe:This dish is Vietnamese inspired. I love pho and used to order it all the time in Vietnamese restaurants, that was until I created this recipe. It's warming, satisfying and really tasty!
115g dry Chinese egg noodles
1.5 litres chicken stock
2 tablespoons fish sauce
4 cloves garlic, finely chopped
2 teaspoons finely chopped fresh root ginger
1 tablespoon finely chopped lemon grass
5 spring onions, chopped
180g cubed cooked chicken
70g pak choi, chopped
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Method Prep:10min › Cook:30min › Ready in:40min
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Bring chicken stock, fish sauce, garlic, ginger, lemon grass and spring onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, beansprouts and pak choi. Cook until heated through, about 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour soup broth over noodles; serve immediately.
Use fresh egg noodles to save on cooking time. Alternatively, you could use rice noodles.