• 600g

    Fresh Sealord hoki fillets, cut in to 3cm pieces

  • 150g

    Mushrooms, sliced

  • 6 cups

    Chicken stock

  • 2 tbsp each

    Soy sauce, fish sauce, hoisin and lime juice

  • 1

    Cinnamon stick

  • 1

    Red chilli, thinly sliced

  • 250g

    Rice noodles, soaked in boiling water and drained

  • 1 cup

    Bean sprouts

  • 1/2 cup

    Toasted peanuts, chopped roughly

  • 1

    Spring onion, thinly sliced

  • Bunch of coriander

  • 1

    Lime, cut in to wedges


  1. Into a large pot place the stock, soy, fish sauce, lime, hoisin and cinnamon. Bring to a simmer.
  2. Add the mushrooms and cooking for 5 minutes to allow the flavours in infuse.
  3. Just before serving add the bok choy, cook for 2 minutes then add the hoki for a further 3 minutes.
  4. In to serving bowls place the hot noodles, and ladle over the pho. Top with bean sprouts, spring onions, coriander and peanuts.
  5. Add a little extra chilli and a squeeze of lime