The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vietnamese-style Chicken Pho with Brown Rice Noodles & Pak Choi
Make a comforting and veg-packed broth, with leeks, pak choi, mangetout and spring onions. Then top with juicy British chicken, oozes of noodles a drizzle of umami dressing. Then grab your chopsticks and dig in!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 fresh lemongrass stalk
- 1 handful of fresh coriander
- 160g mangetout
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 600g British Free Range chicken thighs
- 1 unwaxed lime
- 2 pak choi
- 3 spring onion
- 1 leek
Nutritional Information
Calories: 543
Protein: 42g
Carbs: 48g
Fat: 21g
Vietnamese-style Chicken Pho with Brown Rice Noodles & Pak Choi
Make a comforting and veg-packed broth, with leeks, pak choi, mangetout and spring onions. Then top with juicy British chicken, oozes of noodles a drizzle of umami dressing. Then grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a kettle
- Pull out another large saucepan, a small bowl, a measuring jug & a sieve
Get prepping
- Trim and thinly slice the leek. Thinly slice the spring onions, keeping the white and green parts separate. Use the back of a knife to bruise the length of the lemongrass
- Trim and cut the pak choi into bite-sized pieces. Quarter the lime. Dice the chicken into 3cm pieces
Time to noodle
- Add the noodles to the saucepan of boiling water, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the broth
- Heat the other large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the chicken, leek and spring onion whites and cook for 5-6 mins. Season with salt and pepper
- Add the pak choi and ginger & garlic paste and cook for 2 mins more, until the chicken is golden and the veg is soft
- Stir in 1.2l boiling water, the lemongrass, stock powder and two-thirds of the Asian paste
Cook the chicken & make the dressing
- Bring to the boil, then simmer for 8-10 mins, until the chicken is cooked through
- Meanwhile, in the small bowl, combine half the tamari, the juice from 1 lime wedge, the spring onion greens, remaining Asian paste and 1 tsp olive oil
- Add the mangetout to the broth in the final 3 mins. Stir in the remaining tamari and the juice from another lime wedge. Season to taste with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the noodles into bowls and ladle over the broth, veg and chicken
- Garnish with the whole coriander leaves and the remaining lime wedges. Drizzle over the dressing to finish
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