Traditionally, pho (phở pronounced “fuh”) is made with strips of beef, and the broth is flavored with fish sauce.
One of the things I love about this pho is that it’s sort of like a make-your-own-adventure recipe. The noodles and broth are a staple. But beyond that it’s up to you to choose toppings.
INGREDIENTS
1 Vietnamese Pho stock cube
100 g dried rice noodles
100g chestnut Mushroom
2 Carrots cut into long strands
2 heads of Pak Choi
50 g bean sprouts
1 hot red chilli thinly sliced
40g coriander
1 lime halved
METHOD
Soak the noodles in a bowl of boiling water for 8 minutes, then drain and refresh under the cold running water.
Make up the stock and bring to the boil, add the mushrooms, carrots and Pak Choi stalks. Cook for a couple of minute before adding Pak Choi leaves.
Divide the noodles between two bowls, ladle over the stock and vegetables. Scatter the bean sprouts, chilli, and torn herbs.
Serve with lime wedges.
Original recipe itsu 20 Minute Suppers
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