Vietnamese Chicken Pho

Prep:15 minutes.  Cook:5 minutes.

1. Toss the chicken in 20g chicken concentrate, cover and marinate overnight if possible. Heat a large frying pan, add the sunflower oil and pan-fry the chicken for 2 to 3 minutes either side until golden. Place on a tray in an oven preheated to 1800C for 15 to 20 minutes or until cooked through. Set aside to cool.
2. Cook the noodles according to pack instructions, refresh and drain then divide into 10 bowls.
3. In a large pan, add the water followed by the remaining chicken concentrate, Asian concentrate and soy sauce and heat until boiling hot.
4. When the chicken is cool, thinly slice as finely as possible and divide between the 10 bowls.
5. Add the vegetables, chillies, mint, coriander and a wedge of lime to each bowl.
6. Make sure the broth is boiling hot, pour over each dish and serve.

You can add different vegetables like bok or pak choi or try different noodles. Always finely slice the ingredients so they heat up with the hot broth.