Borough Broth Co.’s 20 minute Chicken Pho

Dust the skin of the chicken thigh with a pinch of salt. Place in an ovenproof dish and cook in the oven for 20 minutes.

Pour the pouches of broth and heat on the hob. Bring to the boil for 30 seconds then reduce to a simmer.

Take one of the red chillies and remove the seeds, and slice into 2mm strips. Add to the simmering broth.

Slice 3 of the spring onions into 2mm strips and add the juice of one lime to the broth. 

Cook noodles according to their cooking instructions. Drain when ready to serve.

Remove the cooked chicken from the oven. It should be brown on top (crisp skin) and cooked through without being too dry. Set aside to rest for 5-10 minutes then slice into  bite-size pieces.

Prepare a plate of aromatics - beansprouts, mint leaves, coriander leaves, the other lime (chopped into quarters), and the rest of the chilli and spring onion. 

Place the drained noodles into the two bowls. Put the chicken pieces on top.

Pour the hot broth over the noodles and chicken, add a sprig of coriander to garnish and serve with the plate of aromatics to add as you wish.