Prawn & Chicken Pho

On 10th March 2016 by Rachael
Prawn &  chicken pho

Prawn & chicken pho


Last winter (December 2015) I returned to the backpacking destination of my twenties, Cambodia and Thailand to travel and to take part in the Angkor Wat Half Marathon. It reminded me once again how fantastic the food is there and how brilliant it is for runners, combining lots of fresh spices and herbs which can be good for the immune system as well as protein. This recipe is simple and very, very quick to make. If you’re vegetarian, you can replace the chicken stock with vegetable stock and just pack with vegetables instead.



Chicken stock

Thai chillies, chopped (I used 2 but I love spice!)

3 cloves of garlic, chopped

1 stick of lemongrass, chopped

1 inch piece of ginger, chopped

1 tbsp Nam pla (fish sauce)

Juice of one lime

Handful of cooked chicken

Handful of prawns

Wide rice noodles

Chopped spring onions

Roasted peanuts

Pour the stock into the pan with the chilli, ginger, garlic and lemon grass and boil briskly. Taste, adjust seasoning  if necessary and leave to simmer. Then add the chicken, prawns to heat, add fish sauce and lime juice and adjust seasoning again. Then pour over cooked rice noodles, top with spring onions and peanuts and serve.

This is delicious and takes literally five minutes if you already have the stock and chicken cooked. It’s great as recovery food but is also a great pre-race food containing lots of medium release carbohydrates in the form of the rice noodles as well as plenty of protein.

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