Summer hasn’t arrived just yet, so if you need a cosy pick-me-up on a chilly day, or you fancy something hearty, healthy and fast, this Vietnamese-inspired quick chicken ‘pho’ recipe is just the ticket for a satisfying night in.

5 Minute Chicken Pho Recipe

Serves 2

Cook time: 5 minutes

Ingredients

1 tsp butter

¼ tsp Chinese five spice powder 

1 pack pre-cooked chicken (swap in tofu cubes if you prefer, just season with salt and pepper before cooking)

900ml chicken stock (fresh stock will give a richer flavour, but you can substitute with a stock cube and boiling water)

2 tsp fish sauce (if you’re vegan, substitute with light soya sauce or vegan fish sauce)

1½ tsp sugar (brown or white will work fine. You can substitute with honey or agave if you prefer)

3 cm ginger

200g dried flat rice noodles

1 lime

2 spring onions

1 red chilli

Handful fresh coriander

Couple of sprigs fresh mint (optional)

Handful beansprouts

Method

Step 1: Melt the butter in a saucepan over a medium high heat. Once that’s melted, add the pre-cooked chicken and Chinese five spice powder. Cook, stirring, for one minute or until the chicken is heated through.  Then remove from the pan and set to one side. 

Step 2: Wash the ginger, then slice into rounds, leaving the skin on. Return the same saucepan to the heat and add the stock, ginger, sugar and fish sauce. Once it comes to the boil, simmer for a couple of minutes. Use this time to cook your noodles according to their packet instructions.

Step 3: Cut the lime into quarters, and finely slice the spring onions and red chilli. Scoop the ginger slices from the hot broth with a spoon, and discard. Then squeeze two of the lime quarters into the broth.

Step 4: Add the drained noodles to bowls and top with the Chinese five spice chicken. Pour over the broth, then garnish with the prepped lime wedges, spring onions, chilli slices, coriander, mint and beansprouts.

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