Pho comes from Vietnam, and encompasses a fragrant broth ladeled with noodles. Other than that, you can choose your toppings and it is a really versatile warming dish. This soup is low in ‘bad’ fats and supplies several key vitamins and minerals!
For this recipe, I have chosen ingredients that work in harmony together. Making broths can take hours, but this is a quick and easy recipe that is loaded in nutrients, has a rich aroma and packs a punch in terms of flavour.
In some cases, pre-made stocks that you can buy from the supermarket are super high in sodium (salt). Have you ever found when you try and make your own soup with stock cubes you are left so thirsty? Try making your own, using the recipe at the end of the page, which is low in sodium and you can make a big patch to freeze!
Prep: 15 minutes
Cook: 40-60 minutes
1 litre vegetable stock
3x lemongrass stalks
225g of mushrooms
2x tbsp soy sauce
1x tbsp miso paste
2x tbsp juice from a lime
2x spring onions
4x red chillies
1x tbsp fresh coriander leaves
Handful of wholegrain noodles
Bring vegetable stock to boil
Bruise the lemongrass stalks with the blunt edge of a chopping knife and add to the stock
Simmer gently for 10 minutes until the stalks change colour
Chop and wash the rest of the ingredients
Remove lemongrass from broth and add in spring onions, chillies, mushrooms, soy sauce and miso paste
Leave to simmer for 30 minutes
Add the coriander leaves and noodles into the broth and serve!
How to make your own stock?
2x onions, 3x carrots, 3x celery stalks, 4x sprigs of thyme, 1x bay leaf, handful of parsley!
All you need to do is wash, chop, throw into a big pot of hot water, cover with water and simmer, cook for 1x hour and strain and store (can also be frozen!).
I love hearing your thoughts on my recipes so please let me know what you think!