Recipe: Chicken Pho
I love pho, yet ever since I became a celiac it’s been a little tricky. This recipe is purely gluten free and has an added spicy zip which I love. Let’s get cooking!
Ingredients
- 2 900ml boxes of Pho Broth
- 1 white onion
- 1/2 tablespoon of garlic
- 1 teaspoon fish sauce
- 2 large chicken breasts
- 250g rice stick noodles
- 1 bag of bean spouts
- 2 red Thai chilies
- 1/2 cup cilantro
- 2 tablespoon of gluten free soy sauce
- 4 tablespoons of tahini
- 2 tablespoons of sriracha
Chicken Pho
First things first, gather all of your ingredients. The pho broth by Campbell’s is awesome – not only is it gluten free, it’s suitable for vegetarians. Total bonus!
Get our a large pot and dump all but 1/2 a cup of the broth into the pot. Then, thinly slice the white onion and add it, the garlic and the fish sauce to the pot. Simmer on low for about 20 minutes.
Time to cook the chicken. I simply poached it in a skillet and a bit of water, then thinly sliced it. Once it’s cooked and cut, set to the side.
Let’s make the spicy sesame sauce. In a blender add in the soy sauce, the tahini and the sriracha. Blend and add in a bit of broth (remember that 1/2 cup you saved…here is where you’ll use it). Keep splashing the broth into the spicy sauce until it’s well blended. Taste and ensure it’s the right kick for you. Add more sriracha or tahini to either spice it up or cool it down.
Okay, back to the pho.
Get our your bowl since it’s time to get the sides ready. Wash the bean sprouts, slice the chilies, and chop the cilantro.
Once the broth is almost done, cook the noodles and you’re just about ready.
Let me tell you, this spicy sauce is delicious on so many things – eggs, potatoes, rice…just to name a few!
You’re done – time to assemble.
Drain the noodles and divide into 4 bowls, then pour the broth over the noodles, again dividing into 4. Top with equal parts of chicken and then let people dress up their own bowl with the bean sprouts, cilantro and chilies. Oh, and don’t forget that spicy sauce!
That’s it, that’s all. Takes about 25 minutes to make this delicious batch of chicken pho which is 100% gluten free. Happy Saturday and stay warm – a nice bowl of pho will help with that!
Recipe
Chicken Pho
Ingredients
- 2 900 ml boxes of Pho Broth
- 1 white onion
- 1/2 tablespoon of garlic
- 1 teaspoon fish sauce
- 2 large chicken breasts
- 250 g rice stick noodles
- 1 bag of bean spouts
- 2 red Thai chilies
- 1/2 cup cilantro
- 2 tablespoon of gluten free soy sauce
- 4 tablespoons of tahini
- 2 tablespoons of sriracha
Instructions
- First things first, gather all of your ingredients. The pho broth by Campbell's is awesome - not only is it gluten free, it's suitable for vegetarians. Total bonus!
- Get our a large pot and dump all but 1/2 a cup of the broth into the pot. Then, thinly slice the white onion and add it, the garlic and the fish sauce to the pot. Simmer on low for about 20 minutes.
- Time to cook the chicken. I simply poached it in a skillet and a bit of water, then thinly sliced it. Once it's cooked and cut, set to the side.
- Let's make the spicy sesame sauce. In a blender add in the soy sauce, the tahini and the sriracha. Blend and add in a bit of broth (remember that 1/2 cup you saved...here is where you'll use it). Keep splashing the broth into the spicy sauce until it's well blended. Taste and ensure it's the right kick for you. Add more sriracha or tahini to either spice it up or cool it down.
- Okay, back to the pho. Get our your bowl since it's time to get the sides ready. Wash the bean sprouts, slice the chilies, and chop the cilantro.
- Once the broth is almost done, cook the noodles and you're just about ready.
- You're done - time to assemble. Drain the noodles and divide into 4 bowls, then pour the broth over the noodles, again dividing into 4. Top with equal parts of chicken and then let people dress up their own bowl with the bean sprouts, cilantro and chilies. Oh, and don't forget that spicy sauce!
