Light breakfast pho gà with chicken and herbs

Ingredients

For 1 serving

• Rice noodles50 g
• Chicken broth400 ml
• Chicken breast90 g
• Ginger8 g
• Cinnamon1 pinch
• Bean sprouts40 g
• Cilantro4 g
• Mint2 g
• Lime juiceto taste
• Fish sauce1 teaspoon

Contains: fish, celery,

Method

1. Peel the ginger and cut it into thick slices; warm it in a dry pan over medium heat for 1–2 minutes, until fragrant, then pour in the chicken stock with the cinnamon and the fish sauce.
2. Bring to the boil, turn to low, drop in the whole chicken breast and let it simmer for 12 minutes, until no longer pink in the middle; lift it out and slice it thinly.
3. Meanwhile put the rice noodles in a bowl, cover with boiling water and leave to soften for 5 minutes, until tender but still springy; drain and rinse under cold water.
4. Rinse the bean sprouts, pick the coriander and mint leaves and squeeze the lime juice.
5. Strain the stock, discarding the ginger and cinnamon, and bring it back to the boil.
6. Put the noodles, chicken and bean sprouts in a bowl, pour the boiling stock over and finish with coriander, mint and lime juice to taste.