Borough Broth Co’s 20-minute chicken pho recipe

Ingredients

• 2 large, free range chicken thighs
• 2 pouches of Borough Broth Co. Organic Chicken Pho Broth
• 1 hot red chilli (optional)
• 6 spring onions
• 2 limes
• 200g rice noodles
• 1 small bunch fresh coriander (optional)
• 1 small bunch fresh mint (optional)
• 100g beansprouts

Instructions

1. Dust the skin of the chicken thighs with a pinch of salt. Place in an ovenproof dish and cook in the oven for 20 minutes.
2. Heat the pouches of broth in a pan on the hob. Bring to the boil for 30 seconds, then reduce to a simmer.
3. Take one of the red chillis, remove the seeds and slice into 2mm strips. Add to the simmering broth.
4. Slice 3 of the spring onions into 2mm strips, and add the juice of one lime to the broth.
5. Cook the rice noodles according to their packet instructions. Drain when ready to serve.
6. Remove the cooked chicken from the oven. It should be brown on top (with crisp skin) and cooked through, without being too dry. Set aside to rest for 5-10 minutes, then slice into bite-size pieces.
7. Prepare a plate of aromatics – beansprouts, mint leaves, coriander leaves, the other lime (chopped into quarters), and the rest of the chilli and spring onion.
8. Place the drained noodles into the two bowls. Put the chicken pieces on top.
9. Pour the hot broth over the noodles and chicken, add a sprig of coriander to garnish and serve with the plate of aromatics to add as you wish.

Recipe by

Borough Broth Co.