There’s nothing like giving your body the reset it needs with a quick and easy chicken pho after a nasty flu or cold. Make this dish your go-to for winter!
SERVES 4 // COOKING TIME 20 min
4 cups chicken stock
2 cups roast chicken, broken into chunks
150 g rice noodles, cooked
4 bulbs pak choi, chopped
1 lime, zested and juiced
1. Bring the chicken stock to a rapid boil and add the roast chicken chunks and rice noodles.
2. Boil for 5 minutes, then turn off the heat and add the pak choi to the pot.
3. To serve, ladle the broth into bowls and garnish with lime zest, juice and basil.
Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za