You may also like
Categories:Viewed: 2 - Published at: 9 years ago
Ingredients
- 60 to 100 grams Vietnamese pho noodles (rice noodles)
- 300 to 400 ml Water
- 80 to 100 grams or as much (to taste) Chicken thigh meat
- 30 to 50 grams or as much (to taste) Bean sprouts
- 1 tsp Weipa
- 1 tbsp Fish sauce
- 1 dash Salt
- 1 (to taste), optional Fresh coriander
Method
- I used these pho noodles.
- This is the fish sauce and Weipa.
- Bring the water to a boil and add the Weipa to make the soup.
- Poach the chicken meat in the soup while skimming off any scum.
- When the chicken is cooked through, remove it from the soup.
- Add the fish sauce and salt.
- Taste and adjust.
- Cook the pho noodles following package instructions.
- Rinse the cooked noodles in cold water well.
- (This will firm them up.)
- Cut the cooked chicken into bite-sized pieces.
- Blanch the bean sprouts.
- Put the noodles in a bowl, add the chicken and other ingredients on top and pour the soup over.
- Add coriander leaves (or other toppings) to taste.
- The noodles are slippery and good.
