Pho-Style Chicken & Prawn Rice Noodle Soup
with Hoisin, Sriracha & Asian Greens
Calories
:
409 kcalProtein
:
53.2g proteinPreparation Time
:
30 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Gluten
- Soy
- Wheat
- Fish
- Crustaceans
- Sesame
- Soy
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Rice Noodle
1
Spring Onion
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1 sachet
Vegetable Stock Pot
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
330 g
Chicken Breast
1 packet
Asian Greens
1
Lime
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Mint
1 packet
Hoisin Sauce
(Contains: Soy, Sesame)
1 packet
Sriracha
(May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
3.5 cup
Boiling water
½ tbs
sugar
Utensils
•Medium Saucepan
•Stor kastrull
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
2
- Meanwhile, slice white ends of spring onion then thinly slice remaining green tops.
- Heat a large saucepan over medium heat with a drizzle of olive oil. Cook Asian BBQ seasoning and spring onion until fragrant, 1 minute.
- Add the boiling water (3 1/2 cups for 2 people / 7 cups for 4 people) and stock concentrate and bring to the boil.
- Add chicken breast then reduce heat to medium and simmer until the chicken is cooked through, 10-14 minutes.
3
- While chicken is poaching, roughly chop Asian greens.
- Slice lime into wedges.
- Pick mint leaves.
4
- Using tongs, remove chicken from the saucepan and transfer to a plate. Cover to keep warm.
- Using a spoon, skim off any excess fat from the surface of the broth.
- To broth, add fish sauce & rice vinegar mix, the sugar and season to taste with salt.
5
- Increase heat to high and bring broth to a boil.
- Add peeled prawns, Asian greens and carrot and cook until tender, 3-4 minutes.
- Remove from heat and add a squeeze of lime juice.
6
- Slice chicken.
- Divide rice noodles between bowls. Top with chicken.
- Pour over pho broth and garnish with remaining spring onion.
- Serve with hoisin sauce, sriracha, mint and any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The broth was well-received for its light, low-fat feel from poaching, with great depth of flavour overall. One reviewer noted it didn't suit their personal taste, though they had no specific fault with the dish.
- Ease of prep: Most found it easy to make, though poaching a whole chicken breast took longer than expected. Cutting the chicken into smaller pieces before poaching may help it cook faster without drying out.
- Suggestions: Slicing the chicken breast into smaller pieces before poaching can reduce cooking time and help keep it tender. Mint is considered an important garnish for this dish, so it's worth sourcing if it's unavailable.
- Portions: Some felt the serving size was a little on the small side and would have liked more.
