Calorie-Conscious Chicken Thigh Pho Ga

Nutrition per serve

Ingredients

• 20g roasted peanuts
• 1pcs spring onion
• 1pcs pak choy
• 2clov garlic
• 300g chicken thigh fillets
• 30g Vietnamese pho seasoning
• 150g vermicelli noodles
• 5ml sugar
• 23ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Coarsely chop the peanuts. Thinly slice the spring onion. Coarsely chop the pak choy, keeping the stems and leaves separate. Crush or finely chop 2 garlic cloves. Thinly slice the chicken.
2. Step 2 — Caramelise peanuts
   Heat a small frypan over medium-high heat. Add 1 tsp sugar and 2 tsp water and cook, stirring, for 1-2 mins until the sugar is melted and starting to turn golden. Add the peanuts and toss to coat. Remove from the pan and season with salt (see Make it spicy).
3. Step 3 — Start pho
   Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Cook the garlic and pho seasoning, stirring, for 1 min or until fragrant. Add 1L (4 cups) water, stir to dissolve the seasoning and bring to a simmer.
4. Step 4 — Finish pho
   Add half the noodles* to the pho and cook for 3 mins or until softened. Add the chicken and cook for 2-3 mins until cooked through. Add the pak choy stems and cook for 1 min. Add the pak choy leaves, remove the pan from the heat and stir until slightly wilted. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Heat 1 tbs vegetable oil in a small saucepan over high heat until hot. Remove the pan from the heat, add three-quarters of the spring onion and season with salt and pepper. Divide the pho among bowls and drizzle with the spring onion oil. Scatter with the remaining spring onion and peanuts. Enjoy!
6. Step 6 — Make it spicy
   If you like a kick of heat, add a pinch of chilli flakes to the caramelised peanuts, or scatter chopped fresh chilli over the pho to serve.

Allergens

Peanut, Sojabohnen, Sulfit