Hi, this recipe is from the Co-Op's free in-store magazine from January/February 2022, page 35 as part of a flask-based meal section or find online here. I didn't serve the pho in a flask, so the recipe comments include how I adapted it for this.
The Pho was really tasty, especially with a sprinkling of chilli flakes on the top. It added a lovely extra spice. I also used fresh ginger, instead of a ginger paste and it still worked really nicely. However, the 5 spice flavour was not very prominent in the Pho, so next time, I would add a heaped tsp and see how it goes from there.
My family enjoyed it with a splash of soy sauce mixed in, but I fear if you do this it may overpower the mild 5 spice taste, so I would definitely add some extra spices if doing this. Additionally, add some salt and pepper to season, as this boosts the flavour too.
This was my first time trying rice noodles and they were very nice, I think they tasted better in this than normal noodles would've! But, normal noodles, spaghetti or instant noodles would all be fine and the differences would be very small.
Lastly, the combination of chicken, sweetcorn, mushrooms and spring onions was good. But, you could definitely swap and change them out for whatever you have / is in season: sprouts, beansprouts, carrots, peppers and cauliflower would all be tasty, as would some kale or spring greens.
Enjoy!
Hazel :)
Dietary Info:
-No Nuts
-Gluten Free
-Dairy Free
-Unsuitable for Vegans
{The best substitute for the chicken would be the vegetarian butcher's 'what the cluck' pieces (either leave them whole or shred them). However, the addition of chickpeas would also taste nice and take away the need to shred the meat, although you may want to add extra 5 spice.}
-Unsuitable for Vegetarians
{See above.}
-Main Meal
***
Serves: 2 {I increased everything by 50% to get enough for 3 people, except the chicken, which I used 2 breasts for.}
Takes: 15 mins {If not using a flask, may take 20-25 mins.}
Ingredients:
-1/2 tsp Chinese 5 spice powder seasoning
-1 tsp Co-op ginger paste {I grated about 1" ginger and then finely chopped the grated strands into a short of mushy paste.}
-1 reduced salt vegetable stock cube, crumbled {Mine was not reduced salt.}
-50g Co-op frozen sweetcorn {I added extra sweetcorn to make it more colourful.}
-1 breast from 230g pack Co-op roast chicken breast fillets,skin removed, shredded {I bought 2 raw chicken breasts and poached them in a separate saucepan, before shredding them to add to the soup (see recipe for more details).}
-30g Co-op baby button mushrooms, thinly sliced {I did 6 mushrooms, but more would've been nice.}
-150g fine straight-to-wok noodles or fine dried rice noodles {I used rice noodles.}
-1 spring onion, trimmed and sliced
-1/2 tbsp chopped coriander, plus extra to garnish {I garnished with some chilli flakes which was delicious and colourful; I highly recommend.}
Method:
1: {Only if serving in a flask - otherwise ignore step 1.} Fill the flask with boiling water to preheat it. Leave for 5 mins, then pour away.
2: Meanwhile, pour 500ml water into a small saucepan and add the 5 spice, ginger paste and stock cube. {In a separate saucepan, place halved raw chicken breast and cover with boiling water, simmer for about 10 mins until cooked and white throughout (75℃ on a food probe). Drain. Shred apart with 2 forks and add to the soup just before serving.}
3: Bring to a simmer, then add the {rice noodles first, as they need the longest to cook. Then about 2-5 mins later add the...} sweetcorn, chicken and mushrooms. Cook for 2 mins, or until heated through .
4: {Only applicable if making in a flask, otherwise your noodles will be cooked.} Layer the noodles in your flask, then the spring onion and coriander.
5: {Only applicable to the flask users.} Pour over the stock with chicken and veg and leave for at least 10 mins before serving.
6: When you're ready, stir the pho well and check the noodles are thoroughly cooked.
7: Scatter with the extra coriander to serve. {Serve also with soy sauce and chilli flakes.}
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/vFRBMhE
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