As temperatures rise, so does the mood – what could be better than a light and airy pho variation with fresh, local summer vegetables? Radishes, corn, parsley or Thai basil... anything the vegetable garden has to offer can go in.
Ingredients for 2 people:
- 1 bottle organic chicken & beef bone broth for pho
- 2 tbsp mango habanero drop
- 1 packet rice noodles
- 1 chicken breast (fried & golden brown)
- 2 radishes (thinly sliced)
- 2 spring onions (cut into rings)
- Parsley OR Thai basil (coarsely chopped)
- 1 red chili pepper (cut into rings)
- Corn (canned)
- 1 lime
ZUBEREITUNG
- Prepare rice noodles according to package directions. When done, divide into two bowls.
- Bread and deep-fry chicken breast until golden brown. Let cool slightly and cut into strips.
- Heat the broth and pour over the rice noodles. Add Mango Habanero Drop to taste, then arrange the vegetables and chicken.
- For finishing, sprinkle with parsley or Thai basil.