Vietnamese pho

Cooking Soups Vietnamese pho

Take your tastebuds on a journey to Vietname with this tradtional aromatic dish.

Lables: Low carb Low fat Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place stock, ginger, star anise, fish sauce, soy sauce and 2 cups cold water in a large saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 to 5 minutes or until tender. Separate with a fork. Drain.
  3. Using a slotted spoon, remove ginger and star anise from stock mixture. Add tofu. Stir in lime juice. Divide noodles and stock mixture between bowls. Top with coriander, beansprouts, chilli and onion. Serve with lime wedges.

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1 litre Massel salt reduced chicken style liquid stock
3cm piece fresh ginger, peeled
2 star anise
1 tbsp fish sauce
2 tsp soy sauce
100g rice-stick noodles
2 tbsp lime juice
300g firm tofu, cut into 3cm cubes
1 cup fresh coriander leaves
1 cup beansprouts, trimmed
2 small red chillies, thinly sliced
3 green onions, thinly sliced
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Soups
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