Slendier Chicken Pho

Preparation time: 20 Minutes | Cooking Time: 20 Minutes | Serves: 2

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  • 1 packet Slendier Noodle Style
  • 500ml salt-reduced chicken stock
  • 3cm piece of ginger, peeled and sliced into matchsticks
  • ½ onion, thinly sliced
  • 1 clove garlic , crushed
  • 2 star anise
  • 1 cinnamon stick
  • 200g skinless chicken breast
  • 1 tbs fish sauce
  • 2 tbs light soy sauce
  • 2 tbs lime juice
  • 1 cup bean sprouts
  • 10 Thai basil leaves, finely shredded
  • 10 Vietnamese mint leaves, finely shredded
  • ½ cup coriander leaves, roughly chopped
  • 2 spring onions, finely sliced
  • 1 long red chilli, seeds removed and thinly sliced
  • fried shallots, to serve
  • lime wedges, to serve


  1. Prepare the Slendier Noodle Style according to the directions on the packet. Place in a bowl of hot water and set aside to warm until needed.
  2. Place the stock, ginger, onion, garlic, star anise, cinnamon and chicken breast into a large saucepan and bring to the boil. Reduce heat and simmer until the chicken is cooked through, about 10 minutes.
  3. Strain the stock, reserve the chicken breast and discard the rest of the solids. Return the broth to the saucepan on a low heat.
  4. Tear the chicken breast into rough strips and set aside until needed.
  5. Add the sauces and lime juice to the broth and adjust seasoning to taste with salt and white pepper.
  6. Drain the noodles and divide between two deep bowls. Top with shredded chicken, and cover with hot broth. Top each bowl with bean sprouts, shredded herbs, spring onions, chilli and fried shallots. Serve with lime wedges.

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