Surcharge sprint: streetfood: vietnamese pho - chicken - use EID: vietnamese saus
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Surcharge sprint: streetfood: vietnamese pho - chicken - use EID: vietnamese saus

with beansprouts, pak choi, and carrot

Allergenen :
Vis
Soja
Tarwe
Sesamzaad

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd30 minuten
oventijd25 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

75 gram

Brede rijstnoedels

10 ml

Vissaus

(Bevat Vis)

25 gram

Hoisinsaus

(Bevat Soja, Tarwe, Sesamzaad)

½ zakje(s)

Vietnamese saus

(Bevat Soja, Tarwe)

1 stuk(s)

Kipfilet

10 gram

Mix van verse gember, knoflook en rode peper

½ stuk(s)

Paksoi

½ stuk(s)

Wortel

50 gram

Taugé

5 gram

Munt, koriander en Thais basilicum

½ stuk(s)

Limoen

Zelf toevoegen

300 ml

Zoutarme kippenbouillon

½ el

Zonnebloemolie

½ el

[Plantaardige] roomboter

½ el

Suiker

1 tl

[Zoutarme] sojasaus

½ el

Honing [of plantaardig alternatief]

1 el

Water voor saus

naar smaak

Sambal

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)2892 kJ
Energie (kcal)691 kcal
Vetten17.9 g
waarvan verzadigd6.5 g
Koolhydraten91 g
waarvan suikers25.2 g
Vezels12.4 g
Eiwitten40.7 g
Zout6.6 g

Benodigdheden

Pan
Soeppan
Koekenpan met deksel
Rasp

Instructies

1

Boil plenty of water in a pot or saucepan. Cook the rice noodles for 6 - 7 minutes until al dente, then drain and rinse under cold water. Set aside until further use.

2

Prepare the stock. Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate. Heat a drizzle of sunflower oil in a soup pot and fry the ginger, garlic & red chili pepper mix* for 1 minute. Add the pak choi stems and fry for a further minute. 

*Take care, this ingredient is spicy! Use as preferred.

3

Add the stock, hoisin sauce, fish sauce and half of the Vietnamese sauce, along with the sugar and soy sauce. Bring to a quick boil, then lower the heat and let simmer until further use.

Did you know... pak choi is rich in folic acid, which is part of the vitamin B complex. It plays an essential role in the production of red blood cells, which helps maintain energy levels.

4

Melt a knob of butter in a lidded frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side. Reduce the heat and fry, covered, for 4 - 5 minutes or until done. Season with salt and pepper. Remove the chicken from the pan, deglaze the pan with the water and stir the pan to loosen any brown bits. Then stir in the rest of the Vietnamese sauce, the honey, and sambal to taste and let cook for 1 - 2 minutes. Slice the chicken.

5

In the meantime, grate the carrot. Finely chop the fresh herbs. Cut the lime into 6 wedges.

6

Add the beansprouts and the pak choi leaves to the broth and cook for 1 minute. Meanwhile, divide the noodles over bowls. Squeeze 1 lime wedge per person over the noodles, then pour over the broth. Top with the grated carrot and the chicken slices. Drizzle over the sauce over the chicken. Garnish with the fresh herbs and the rest of the lime.