Pho originated in northern Vietnam in the early 20th century. It is a rice noodle broth that is usually served with a few herbs, and meat. It makes a fantastic light dish, perfect for summer lunches or dinners.
The key to any good pho is the broth which contains many delicate flavours to provide plenty of depth. Salty, spicy, citrus, and umami are key players in this dish and give it a truly distinctive taste.
We've packed even more flavour into this one by adding a few sneaky personal tweaks to a traditional recipe, and it is pretty damn delicious!
For the Stock
1l real chicken stock
1 Tbsp fish sauce
3 Tbsp soy sauce
5cm piece of ginger (peeled and halved)
2 anise stars
2 1/2 cups cold water
1 cinnamon stick
200g pad thai ribbon noodles
200g chicken breast, sliced
a handful of fresh mint leaves
a handful of fresh coriander leaves
2 spring onions
red birdseye chilli
2 Tbsp fresh squeezed lime juice
100g shitake mushrooms, sliced
4 lime wedges
This one is nice and easy!
1. Fry the sliced chicken and shiitakes until cooked and set to one side.
2. Place the ALL stock ingredients in a large pan, cover and bring to the boil. Reduce heat and simmer for 10 minutes.
3. While you wait, place your noodles in a bowl and pour over boiling water until covered. Stand for 3-5 minutes until cooked. TIP: Once cooked, drain and run cold water over them. It will stop them overcooking but also minimise them sticking together.
4. Remove the cinnamon stick, ginger, and anise stars from the broth and stir in your lime juice. Divide up the noodles between serving bowls. Next put in the chicken and shiitakes and pour over your broth. Finally garnish with mint, coriander, spring onion, chilli, and a wedge of lime.
A good dish needs a good drink to accompany it!
Personally, we think the perfect companion is something a little sweet so we recommend ice green tea.
4 cups boiling water
2 cups cold water
8 green tea bags
1/2 cup sugar
ice to serve
1. Place 8 tea bags into a large saucepan, pour over your hot water. Cover with a lid and leave for 5 minutes to steep.
2. Add cold water and sugar. Pour into a jug with plenty of ice to serve. If you're feeling a little fancy, add a sprig of mint.
So there we have it, the perfect lunch or dinner to beat the summer heatwave.