Guest chef

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.

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Chicken and mushroom pho with carrot noodles

  • Serves 6
  • Prep 25 mins
  • Total time 1 hr 5 mins
5.0/5 rating (1 votes)
Chicken and mushroom pho with carrot noodles
Chicken and mushroom pho with carrot noodles

step by step

  • 1In a large pan, add the stock, cinnamon, onions, ginger, garlic, a pinch of sea salt, fish sauce, cloves, star anise and lime or lemon zest. Bring to a medium simmer.
  • 2Add the chicken thighs, reduce the heat to a low simmer; cook for 25-30 minutes until the chicken is cooked through.
  • This fragrant Vietnamese pho is simple to make and satisfying yet light, using noodles made from carrots rather than traditional egg noodles. It’s also a great way to use up leftover chicken. 
  • 3Meanwhile, use a spiralizer or julienne peeler to make the carrot noodles. Or use a regular vegetable peeler, pressing down harder than usual to slice the carrots lengthways into wide pappardelle-style ribbons. Cut the long strands in half to make them easier to eat.
  • 4Arrange the chilli, lime quarters, mint, basil, half the coriander, radishes and spring onions in separate dishes as accompaniments to the pho, along with the tamari in a bowl.
  • 5Once the chicken is cooked through, remove it to a plate to rest for 10 minutes, then shred using two forks – return the skin to the broth; keep the bones for stock. When ready to serve, strain the broth and season. Return to the pan, bring to a simmer, then add the halved green beans and shiitake mushrooms; cook for about 3 minutes. Add the beansprouts and simmer for 1 minute.
  • 6Add the shredded chicken to warm through along with the carrot noodles and the rest 
of the coriander then turn off the heat 
and serve. Divide the pho between 6 
bowls and let everyone help themselves 
to the accompaniments.
  • Photograph by Martin Poole

Get ahead

Make up to the end of step 2 up to 1 day ahead; cool, cover and chill. Remove the chicken and shred; chill. To reheat, bring back to the boil before continuing with the recipe.

You will need

  • 2 litres homemade chicken stock or good-quality vegetable stock
  • ¼ tsp ground cinnamon
  • 2 large onions, finely diced
  • 5cm root ginger (about 40g), grated
  • 2 large garlic cloves, finely chopped
  • sea salt
  • 3 tbsp Thai fish sauce
  • 3 whole cloves
  • 3 star anise
  • grated zest of 1 unwaxed lime or lemon
  • 6 large chicken thighs, bone in and 
skin on (we use organic)
  • 4 large carrots
  • 200g green beans, halved
  • 2 x 120g packs shiitake mushrooms, halved or thickly sliced
  • 200g beansprouts

To serve

  • 1 red chilli, finely sliced
  • 3 limes, quartered
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped basil leaves or Thai basil
  • 3 handfuls of coriander, roughly chopped
  • a handful of radishes, sliced
  • 4 spring onions, sliced
  • tamari (gluten-free soy sauce)

+ Nutritional Information